Blender Hollandaise

"My first day on the job, they asked me to make the hollandaise. I was 17 and had gone to culinary school, so it seemed easy enough. But I took one look at the giant cast-iron stove they were using—it was literally glowing red—and told the chef that it was too hot. And 32 egg yolks? That was too many! He sent me off to pick chervil instead. (One problem: I didn't know what chervil was.) It took me a month of burned forearms and scrambled eggs, but I got it. I learned to make a figure eight with the whisk so it touches all sides of the pan; to keep my hand on the base of the pan to make sure it's just warm, never hot; to whisk the eggs until they are foamy and airy before slowly pouring in warm clarified butter; and then, that squeeze of lemon. Today, when I cook hollandaise at home, I make it in a blender."

Preparing Time: -
Total Time: -
Served Person: Makes 12 servings

French Sauce Blender Egg Brunch Christmas Vegetarian Quick & Easy Mother's Day Butter Lemon Juice Bon AppÃ©tit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

kosher salt and freshly ground black pepper
2 large egg yolks

Carbohydrate 0 g(0%)
Cholesterol 82 mg(27%)
Fat 20 g(31%)
Fiber 0 g(0%)
Protein 1 g(1%)
Saturated Fat 12 g(62%)
Sodium 67 mg(3%)
Calories 179

Preparation Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.

Blender Hollandaise

Ingredients

Nutrition facts