Wednesday, May 15, 2013

Hollandaise Sauce / Quick Blender Version

This is my Dallas Morning News Recipe of the Week!

4 Large Egg Yolks
1 1/2 TBS Lemon Juice
1 TBS Water
1/8 tsp Salt
Pinch of Cayenne Pepper
1/2 Pound  ( 2 sticks ) Unsalted Butter, melted, but not extremely hot

Place Yolks , Lemon Juice and Water in a small (7 - 9 inch ) heavy skillet
On very low heat, stir constantly with a flat wooden spatula or a fork with the tines lying flat on the bottom of the pan to scrape the bottom. Cook until the mixture begins to thicken.
Do not over heat, or the yolks will scramble. Immediately remove from heat and continue stirring for 1 minute.

Transfer the mixture to a blender or food processor, add salt and cayenne pepper. Blend for a few seconds, then allow to cool 1 to 2 minutes.
With the machine running, slowly drizzle the melted butter into the machine. The sauce will begin to thicken before all of the butter is added. Continue adding all of the butter.
Season with additional salt and cayenne pepper according to taste.

Prepare Eggs Benedict with Asparagus and add the sauce or use the sauce on steamed asparagus as a side dish with an entree.

Peace in the Kitchen!

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