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  #1   ^
Old Thu, Mar-06-14, 20:44
Verbena Verbena is offline
Senior Member
Posts: 820
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
Default Blender Hollandaise Sauce

I've been making this since I first learned to cook - a long time ago! This is great over veggies - asparagus, cauliflower, broccoli in particular. And, of course, eggs - even if you don't go in for the full production of Eggs Benedict (which are quite nice even without the English muffin)

3 egg yolks
1-2 Tbls lemon juice
1/8 tsp Cayenne pepper (or to taste)
A pinch of salt if desired (I seldom bother) (leave out if using salted butter)
1/2 cup unsalted butter (1 stick), melted till bubbly

While butter is melting put the yolks, lemon juice, and Cayenne into the blender, and blend on low till thoroughly mixed. When the butter starts to bubble pour it very slowly into the blender, with the motor going; if you pour to fast the sauce the sauce won't emulsify. If needed the sauce can be poured into the top part of a double boiler, and kept warm over barely simmering water. Leftover sauce can be re-heated in the same way.
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  #2   ^
Old Fri, Mar-07-14, 14:35
JAnn's Avatar
JAnn JAnn is offline
Senior Member
Posts: 4,036
 
Plan: LC/GF/IF
Stats: 237.0/227.0/174.6 Female 5 ft 10 in
BF:42%.
Progress: 16%
Location: Central Arizona
Default

This sounds fast and easy and just what I need. I see asparagus growing in the garden. Great topping!
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  #3   ^
Old Wed, Jan-28-15, 07:37
Lessara's Avatar
Lessara Lessara is offline
Everyday Sane Psycho
Posts: 7,075
 
Plan: Bernstein, Keto IFast
Stats: 385/253/160 Female 67.5
BF:14d bsl 400/122/83
Progress: 59%
Location: Durham, NH
Default

this is very good over grilled chicken too
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  #4   ^
Old Wed, Jan-28-15, 09:02
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,269
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
Default

Woo hoo! Thanks for bumping this. I need to try it.
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