Blender Hollandaise Sauce

 

Blender Hollandaise Sauce

Anyone that loves Eggs Benedict loves Hollandaise Sauce! Believe me you can make a very easy one by following the age tested recipe from the JOY OF COOKING (cookbook), which is one of my cooking bibles!

Eggs Benedict... Xmas Morn!

(Eggs Benedict is made with poached eggs on Canadian Bacon on a English muffin toasted and topped with Hollandaise Sauce)

3 egg yolks

2 tablespoons lemon juice

a pinch of cayenne

1/4 teaspoon salt

1/2 cup butter

Heat butter to bubbling, but do not brown.

Place egg yolks, lemon juice, cayenne, salt into blender.

Blend on high while slowly pouring butter into blender, about 30 seconds.

Source: Joy of Cooking, p358

TIPS:

·        This can be made and placed in a jar and saved for the following day.  It will keep for a few days nicely in the refrigerator. ( if placed in refrigerator bring to room temperature to serve as the butter will harden .

·        I heat the butter in the microwave (be careful not to burn it)

·        Great for Eggs Benedict, on asparagus or green beans and on fish.