RECIPE: Since orchid posted a Mock Hollandaise, I'll add one just as easy: REC: Blender Hollandaise from...

RECIPE:
M

michael-in-phoenix

Well-known member
...Vincent Price. I posted this on Epi quite awhile ago. Not sure if I ever posted this here.

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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

 
This very good, have used it often when the proper bowls or whips weren't available.

 
Yes, I 've used this REC too. I hve the VP Treasury of Great Recipies

Michael, do you know offhand if Vincent (and Mary) Price published other cookbooks or if this one was the only one? What a great collection it is!

 
Since I started using this recipe, I don't ever bother with the traditional method.

I like the creamy consistency it starts out with, and I can always add a bit of hot water to thin it out, if needed.

Good stuff,

Michael

 
Love that cookbook! Michael's posts inspired me to get it - first I got outbid on e-Bay

which was a good thing, then I found it on Alibris. There are so many fantastic things in there, would love to get some of his other books, if there are any...

This hollandaise is excellent, and I use a food processor all of the time.

 
There is another small paperback book I have of his called Cooking Price-Wise

It is from a cooking show he did in Britain.

 
I remember it was mentioned back on Epi, I think. That's when I learned...

...that he had done a cooking show in Britain.

Is there a theme to that show/cookbook? Was it British food? Continental? American dishes for the European kitchen? Or just a bunch of stuff he liked to cook?

Michael

 
Blender Hollandaise:

This is the one I use all the time for eggs benedict:

3 egg yolks
1/2 tsp salt
dash of cayenne pepper
1 Tb cream
1 c. (1/2 lb) melted sweet butter, heated til bubbling, but not brown
1 TB lemon juice

Place egg yolks, salt, pepper and cream in blender; blend to mix at high speed quickly. Slow blender down. Start adding butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice and continue blending until all butter is blended.

I can't tell the difference between this and "real Hollandaise".

 
It was a variety of recipes he had collected from all over...

of course, it is aimed at the British cook. The book is divided into sections like potatoes, cheese, meat, rice, which were representative ingredients British cooks often used at the time. However, the recipes are from all over the world, to encourage Brits to try their favorite foods in different forms.

 
That would be very cool. I would love to see him engaged in something he is...

...passionate about. He could be so menacingly (sp?) effusive when he was on stage. I can only imagine how that would translate to cooking!

oooooh!

I'd buy it.

Michael

 
I'd buy it too. I enjoyed seeing him cook with his wife. So delightfully different than his screen

persona.

 
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