Sunday, November 13, 2011

Eggs Benedict and a Bloody Mary

I've heard rumors, but is it really possible to make hollandaise sauce in a blender? The answer is YES! All these years, I've been whisking and carefully trying to create this beautiful sauce over a water bath, gently monitoring it's progress, hoping I wouldn't curdle or split the sauce. No wonder I only make it on special occasions! Well, not anymore! Try it, you won't believe it!

Blender Hollandaise

3 egg yolks
Kosher salt and freshly ground black pepper
3/4 cup melted butter
1 tablespoon freshly squeezed lemon juice
2 tablespoons chives, chopped
Pinch of cayenne or Tabasco sauce (optional)

Put the egg yolks, salt and pepper in a blender. (An immersion blender/cup works even better!) With the blender running, slowly drizzle (literally drop by drop) in the butter until emulsified. Stir in the lemon and chives. Taste and adjust seasoning. Hold the sauce in a bowl of hot water or thermos, until ready to serve. Seriously, it's that easy!

*You must use very fresh eggs, as this is a raw sauce.

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