HOLLANDAISE SAUCE, BLENDER METHOD
An eggs benedict isn't complete without a draping of hollandaise sauce on top. The classic French sauce is traditionally made by gently heating egg yolks over a double boiler, then slowly (and painstakingly) whisking in melted butter until it becomes a creamy emulsion. In this recipe, we get the same silky sauce without the hassle by letting the blender do all the work.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- Place egg yolks, lemon juice, and salt in a blender; blend until combined. Melt butter in a saucepan or in microwave. With blender running, slowly pour butter through opening in lid in a thin stream until sauce is thick, about 1 minute.
- Serve immediately or transfer to a bowl and cover with foil to keep warm; serve within thirty minutes. If sauce is too thick, thin to desired consistency by whisking in hot water one tablespoon at a time.
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Jennifer Bonilla
[email protected]Not a fan. The sauce was too thick and didn't have the right flavor. I'll stick to my old recipe.
rehan mughal
[email protected]This recipe was easy to follow and the sauce turned out great. I used it on my eggs Benedict and it was delicious.
Sudha Parajuli
[email protected]Absolutely heavenly! I made this hollandaise sauce using my blender and it turned out perfectly. It was so creamy and rich, and it went perfectly with my asparagus and poached eggs. I've tried making hollandaise sauce the traditional way before, but