Bittman's Blender Hollandaise

If you love hollandaise, but the thought of making it at home is daunting, this recipe is for you.

I'm marrying a man who's passionate about sauce.  He's the guy who orders an extra side of peppercorn sauce, bearnaise or hollondaise.

One of his favourite vessels for sauce is eggs benedict.

This is tricky, because I am terrible at poaching eggs and only recently learned how to perfectly cook bacon.  I also used to be afraid of making hollondaise, until I found this recipe.

The blender in this recipe takes away all of the timing and elbow grease and makes this one of the easiest sauces to add to your repertoire.  With this little trick, you can whip up eggs benny for your loved ones on Christmas morning, after a rowdy night out, or on a lazy Sunday.  You will be loved.

Now if you have any secrets for poaching the perfect egg please share.

eggs benny

Recipe From: How to Cook Everything

Once a challenging sauce to make, hollandaise became a breeze with the invention of the blender; there's little reason to make it any other way. Note that hollandaise and mayonnaise are very similar; only the fats differ. If you like, stir in one teaspoon or more of minced fresh herbs especially tarragon or dill into the sauce after making it.

Ingredients :

1 stick Butter 3 Egg Yolks 1/2 teaspoon Salt pinch Dry Mustard Or Cayenne 1 tablespoon Fresh Lemon Juice ; or More To Taste

Instructions : If making asparagus, allow 1 1/2 pounds of asparagus for 4 people. Bring a pot of salted water to a boil. Trim the asparagus. Place the trimmed asparagus in the water and blanch for 4 to 6 minutes. Remove the asparagus from the water and season with salt & pepper. While the asparagus is blanching, prepare the sauce.

1. Melt the butter in a small saucepan over low heat or in the microwave. Do not let it brown.

2. Combine all the other ingredients in the blender and turn on the machine. Drizzle in the butter. The mixture will thicken. Taste and add more lemon juice or other seasonings if necessary.

Transfer to a container and serve or keep warm by placing the hollandaise in a bowl and nesting the bowl in a bowl filled with very hot water, stirring occasionally, for up to 30 minutes.