Blender Hollandaise Sauce
Recipes » Marinades and Sauces » Sauce
Perfect every time!
"This recipe worked flawlessly, with one important note. It was *far* too salty. The next time I make it, I'm going to try 1/4 tsp, not 1 tsp. Aside from that, the flavor and consistency were absolutely perfect!" - BasilixYield: 4 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Eggs
90% would make again (reviews)
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Notes Blender Hollandaise Sauce Preparation
Melt the butter in a dish in the microwave. Separate the eggs into yolk and whites. Discard the whites.
In a blender, put the yolks, lemon juice, salt and cayenne pepper and let sit until room temperature. Turn on the blender for 1 min. Very slowly, add a tablespoon of the bowling butter from the microwave. Blend again for another minute. Then add another tablespoon of bowling butter. Do this about 3-4 times, then you can start increasing the butter more and more. Watch the sauce and verify that it's thickening.
If it refuses to thicken, then the butter was added too fast or it wasn't boiling butter, so restart (sorry!).
Serve over english muffins layered with ham and poached or boiled/sliced eggs. Use all the sauce, as if you microwave it, you'll get scrambled eggs.
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Eggs Benedict slathered with hollandaise sauce
photo by 
stephbates
by Zesmerelda
photo by 
kimjorna
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Blender Hollandaise Sauce Reviews
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Been making this for years. For my eggs Benedict I use sliced verons sausage.
The Hollandaise works wonderfully
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The Best!
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would definitely make again. my hubby loves it
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This recipe contains too much cayenne!
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This was excellent. I love the slight kick of cayenne. 1/8th of salt was perfect.
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Very easy and good.
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I wish we would've read the comments before making this-- yes yes yes waaaaay too much salt. I'll do 1/4 tsp next time.
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Worked excellently. I took another rater's advice and reduced the salt. I will probably do the same for the lemon juice and cayenne.
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This recipe worked flawlessly, with one important note. It was *far* too salty. The next time I make it, I'm going to try 1/4 tsp, not 1 tsp. Aside from that, the flavor and consistency were absolutely perfect!
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[I posted this recipe.] |
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