Sunday, June 5, 2011

Hollandaise the Easy Way!

We are spoiled. 
My mil (mother-in-law) makes the world's best Eggs Benedict!  We usually only get it twice a year...Christmas and Easter morning.  Recently, my eldest asked me if we could pleeeease have Eggs Benedict for breakfast at our house since it was a long time until Christmas.  EB is not in my usual repertoire because I have always had an aversion to making Hollandaise sauce.  That is, until I found a recipe that involved using a blender.  I tweaked the recipe to taste, and I must say, it runs a close second to my mil's sauce.  I would never say it was as good...that would be gastronomical suicide!   (But I am very happy to eat this sauce when forced to make it myself.  It is very yummy and so easy you won't believe it!)

Blender Hollandaise Sauce 
3 egg yolks
1/2 teaspoon Dijon Mustard
2 Tablespoons lemon juice
1 dash hot pepper sauce
1/2 cup butter (or oleo)

Add egg yolks, mustard, lemon juice, and hot sauce to blender and blend for a few seconds.  Heat the butter (I used oleo and it came out fine) in the microwave for 1 minute or until completely melted and hot.  Turn the blender on high and add the butter in a thin stream.  It will thicken very quickly. 
Serve immediately.

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