Julia Child Inspired Blender Hollandaise
I never thought I would be making let alone posting a recipe for Hollandaise sauce. I mean, that belongs to the world of serious cooking. Classic French cooking to be specific. This said, I fell in love with the rich yolky, lemony flavors of Hollaindaise sauce long before I even knew what I was eating. Those were peaceful days. My early days in the US. No family, no pandemic, and a world waiting to be explored. It has not been a bad ride. However, the last year has been strange. Truth be told the situation in India is troubling me more than the past year. And so bring on the comfort foods.
Hollandaise in Plain English
Hollandaise is in the ilk of an aioli, as in an eggy rich sauce. However, a hollandaise uses lemon and butter rather than garlic and olive oil. Traditionally the emulsion relies on a lot of beating aka elbow grease. A lot of precision. In other words a lot of things that is not me. The reason for this is to create an emulsion you are mixing together two ingredients that are technically unmixable. In this case, that is the lemon juice and butter.
My Blender Hollandaise Story
I have been doing a lot of borrowing from the libraries. And recently have been reading up Julia Child’s Mastering the Art of French Cooking. Who knew? This sauce comes to you using her blender technique. My version is a little pink as I use cayenne pepper and a lot of lemon juice. The result is still a very rich sauce, with a little kick and brightness. As for egg yolks, they are a luck of the draw. Orange bright egg yolks will get you a brighter color. However, if you are an eggs benedict fan, this sauce will be your new best friend. I love it over asparagus and salmon. In short, it is what I call a spring sauce with attitude.
For 15 minutes and pushing a few buttons, I think you get a lot from this peppy rich sauce.
Comfort Cravings
I don’t think I am the only one craving comfort these days. Troubled times make us reach for soothing fare. Some possibilities from this site are that are quick and high on the comfort zone include this Easy Instant Pot Chicken Korma and Thai Inspired Chicken Noodle Soup.
An easy fool proof take on making hollandaise sauce in the blender.
Ingredients
- 8 tablespoons butter (1 stick)
- 2 large egg yolks
- 1 teaspoon salt
- 1/2 teaspoon red cayenne pepper
- 3 tablespoons (1/2 a lemon) juice
Instructions
- Carefully melt the butter on low heat, do not allow the butter to come to a boil.
- Place the eggs, salt, red cayenne pepper and the lemon juice in the blender. Blend for 30 seconds on medium speed. The mixture will thicken slightly and the eggs will turn paler.
- Carefully add the butter through the blender top in 4 additions blending throughly (about 15 to 20 seconds) after each addition. The mxiture will thicken and turn smooth.
- Use as needed. This will keep in the refridgerator for 3 to 4 days.
Eggs Benedict and the Pandemic goes on - Spice Chronicles
[…] make your own English Muffins. Trust me you will not regret that. But, other than that with my blender hollandaise you will be in the Eggs Benedict business in 35 minutes or less. In a week of one pot simple meals, […]