RECIPE: REC: Blender Hollandaise. Some of you already do this...

[michael-in-phoenix]

...but I think it's worth getting it into the database here. I posted this on the "other" site about six years ago:

A quick, easy and delicious way to prepare a

rich Hollandaise, courtesy of Vincent Price:

Blender Hollandaise

Makes about 1 1/4 cups

1 cup butter

4 eggs

2 tbsp lemon juice

1/4 tsp salt

1/4 tsp Tabasco

In a small saucepan heat: 1 cup butter (not

margarine) until very hot, but not brown.

Into container of electric blender put: 4

egg yolks, 2 tbsp lemon juice (fresh is

best), 1/4 tsp salt, and 1/4 tsp Tabasco.

Cover container and turn motor on low

speed. Immediately remove cover and pour in

the hot butter in a steady stream. When all

the butter is added, turn off motor.

Serve immediately or keep warm by setting

container into a saucepan containing 2

inches of hot water. If the sauce becomes

too thick to pour when ready to use, return

container to blender, add: 1 tbsp hot water,

and blend briefly.

My note: I imagine this could also be done

in a food processor, but this recipe is

circa 1965, so they weren't in common usage

then.

Have fun!

Michael

 

[karen]

I've used this recipe many times..sooo easy (nt)