Blender Hollandaise


Required to top Eggs Benedict, this "egg sauce" is superb on steamed vegetables like asparagus, or a crepe.
1/2 pound unsalted butter
4 egg yolks
1 teaspoon boiling water
1 1/2 tablespoon fresh lemon juice
1/4 teaspoon white pepper
1/4 teaspoon salt
1 Melt butter in top of double boiler. Alternatively, use a heavy bottom saucepan on the lowest heat and cook for a longer time.

2 Skim off clarified butter by slowly pouring off top portion, leaving remaining milk solids in the bottom of the pan.

3 Place yolks in blender, cover and run on low speed, for about 1 minute.

4 Set to lowest speed. Slowly add boiling water, clarified butter, lemon juice, white pepper and salt. Turn to next higher speed if more power is required. Blend until just mixed. SERVE IMMEDIATELY.

5 If you must hold Hollandaise for ten minutes keep it warm by putting in turned off oven, stirring every few minutes to keep consistency. To hold longer the sauce can also be kept in the top of a double boiler that has been removed from a burner. Simmered water will keep this sauce warm, avoid boiling water which will cook it.

servings  use metric
original recipe yield: 4 Servings
Notes Note on Variations - Hollandaise is the base for many favorite sauces, simplified here:
- Bernaise sauce - Add 1 tablespoon fresh tarragon finely chopped to Hollandaise.
- Cayenne sauce - Add 1/2 teaspoon of cayenne pepper in place of of white pepper.
- White wine sauce - (for fish) Add 2 teaspoons of fish stock and white wine in place of water.
- Mousseline sauce - Whip 1/2 cup heavy cream and fold into sauce before serving.
- Maltaise sauce - (for asparagus) Boil down skins and juice of 1 orange for about 15 minutes. Mix in 1 tablespoons suger, and mix into sauce in place of water.

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