Sunday, August 30, 2009

Blender Hollandaise Sauce

Blender Hollandaise Sauce

  • 4 pcs of egg yolks
  • 1 1/2 tablespoons of lemon juice
  • 1/4 teaspoon of salt
  • a pinch of cayenne pepper or white pepper
  • 1 tablespoons of water, boiling
  • 1/2 cup butter, hot but not brown

Cooking Method
  • Put yolks, lemon juice and seasonings in blender. 
  • Heat butter and water separately, taking great care not to burn the butter. 
  • Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly. 
  • The heat from the boiling water and the hot butter should cook the yolks and create a satin-smooth mixture. 
  • Serve immediately or keep warm in a bowl set in another bowl of hot water.


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