These cookies can work for ANY season, but the spring colors make them perfect for your Easter table!
Hollandaise Sauce in a Blender
Hollandaise Sauce in a Blender!
Hollandaise was once the most temperamental of sauces…but that was before blenders made it quick, easy, AND delicious!
Dinner, Breakfast, Side
About this Recipe
I’ll be honest. I hadn’t had Hollandaise sauce until a couple years ago…when I was inspired by my own writing to try it out, LOL. In The Lost Heiress, Brook is facing down a moody chef at Whitby Park, and he chides her for interrupting him when he’s making Hollandaise, the most temperamental of sauces. Which I chose by looking up “most temperamental dishes” or something like that. Back in the day, one whisked this sauce by hand, and you literally couldn’t stop or it would separate.
Well, thank heavens for blenders! Seriously. You can now make this “most temperamental of sauces” in half a blink, just by tossing it into a blender instead of using a whisk. Woot!
The recipe I first tried called for a tablespoon of lemon juice, and I found that to be WAY to sour for my family’s taste. I dialed it back to a teaspoon, and my husband said, “Yeah, little more than that, please.” So my instructions say to start with 2 teaspoons, but add more to taste. (I liked it with only 1 teaspoon, LOL.)
It’s also very important to note that the temperamental soul of the sauce is still there. You MUST drizzle–don’t pour all at once!–that melted butter into the egg base WHILE the blender is running! If you don’t, you’ll end up with a mess. (Ask me how I know.)
Serve over eggs benedict, aspargus, chicken, pork, or anything else that needs a jolt of salty, rich deliciousness! This recipe makes A LOT, so you’ll have plenty to try on a variety of things. 😉
- 10 tablespoons salted butter
- 3 egg yolks
- 2 teaspoons – 1 tablespoon lemon juice
- Dash of cayenne
- Melt the butter in a spouted measuring cup.
- Put egg yolks and lemon juice in a blender. If using unsalted butter, add ½ teaspoon salt to it. Blend on medium high speed until the egg yolks lighten, about 30 seconds.
- Turn blender to lowest setting. While running, slowly dribble in the butter. After butter is added, taste for salt and lemon juice, adding more of either if needed.
- Transfer to a container you can pour it from and keep it warm (not hot) until you’re ready to use.
From the Books
Hollandaise Sauce is specifically mentioned in The Lost Heiress, when the Brook interrupts the chef while he’s making it and he’s none too happy about it.
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