Lord help me, I have discovered blender hollandaise! B'fast this morning:

[traca]

pool of hollandaise, poached eggs, and crostini topped with chopped basil & parsley. Easy beyond words & so delish!

The blender hollandaise recipe I used...was a starting point. I'm definitely looking forward to trying other ratios. This one was a little runny so I added an extra yolk and I like more lemon.

In case you're interested, here's the original recipe.

Blender Hollandaise

Bubby's Brunch Cookbook

2 extra large eggs

1/2 pound (2 sticks) unsalted butter, melted and hot

2 teaspoons fresh lemon juice

1/2 teaspoon kosher salt

Pinch of cayenne pepper

Whip the eggs in a blender on high speed until frothy. With the blender running, slowly drizzle the hot butter into the eggs. Turn off the blender.

Add the lemon juice, salt, and cayenne pepper and stir well. Taste, and add extra salt and cayenne pepper if needed.

 

[traca]

OMG! This is the best recipe for Blender Hollandaise. Kudos to Simply Recipes.

http://simplyrecipes.com/recipes/easy_blender_hollandaise_sauce/

 

[cynupstateny]

I'm afraid to even click on the link- have to lose the last 15 before we go to Florida smileys/smile.gif

 

[nan]

The best ever Hollandaise, Recipe was with my first Oster Blender 50 plus years ago.

 

[woody]

OMG is right! I've ben making it this way for 20 plus years

I find myself searching for anything to top with this, artichokes, eggs benedict, asparagus. Never mind licking the frosting beater, I get to lick the spoon of leftovers, which there aren't very uch of. WooHoo!

 

[traca]

Woody, I'm totally with you. Was looking for *anything* to top with this hollandaise!

 

[traca]

Nan, Woody, it looks like I'm late to the party on this one! Are we ready for T&T?

 

[nan]

Even though it hasn't been posted here? It is T&T? Works for me.

 

[curious1]

Nan, I'm wondering if this is the recipe to which you're referring. It's from the

Osterizer booklet that came with my first blender, the copyright date is 1969.

Blender Hollandaise

4 egg yolks
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon lemon juice
dash of Tabasco sauce
1/4 pound butter, melted (1 stick)

Put egg yolks, salt, mustard, lemon juice and Tabasco sauce into Osterizer container, cover and process at Mix. Remove feeder cap and pour butter in a steady stream until mixture is completely emulsified. This may be kept warm over hot water in a bowl. Do not let the water boil.

 

[nan]

Pretty much it, I sort of wing it any more. Simple. Yummy, always works.

 

[michael-in-phoenix]

The Vincent Price cookbook taught me how to make it. I never use a whisk anymore!

Here's a link to his version.

Michael

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=6690

 

[traca]

Awesome! Thanks Michael. I like the idea of browning the butter a bit.