Blender Hollandaise is a quintessential sauce, elevating dishes like eggs Benedict, broccoli, and asparagus to new heights with its rich, creamy texture and tangy flavor. This particular hollandaise method, hailing from Marion Cunningham (Fannie Farmer), is a godsend for those who may shy away from making hollandaise due to its perceived difficulty. Fear not, for this recipe is fool-proof, ensuring success every time, and I guarantee it.
To embark on this culinary adventure, gather your ingredients: boiling water, unsalted butter, lemon juice, salt, and optionally, a dash of cayenne pepper for a subtle kick. With prep and total time clocking in at a mere five minutes, you’ll be enjoying your hollandaise in no time.
Begin by placing the egg yolks in the trusty vessel of a blender or food processor. Then, with a deft hand, blend on low speed for a few seconds, just enough to whisk the eggs into a smooth consistency, setting the stage for the creamy magic to come.
Now, here’s where the real magic happens. With the machine purring away, slowly pour in the boiling water, infusing the yolks with moisture and warmth. But wait, there’s more! With the machine still in motion, begin the delicate dance of pouring in the hot, melted butter. Here’s the secret: it must be a slow, tantalizing pour, akin to raindrops in a gentle spring shower. This gradual incorporation is essential to ensure the sauce achieves its signature velvety texture; rush it, and risk the dreaded sauce breakage.
Exercise patience, dear chef, as you coax the butter into the yolks, drop by drop, until a luscious emulsion forms before your eyes. Once the butter has melded seamlessly into the yolks, it’s time to add a bright burst of acidity with the lemon juice, along with a pinch of salt to enhance the flavors. Feeling adventurous? A dash of cayenne adds a subtle heat, awakening the palate with each velvety spoonful.
Should your hollandaise veer towards the side of thickness, fear not. A splash more of boiling water will come to the rescue, adjusting the consistency to your desired level of silkiness.
Now, here’s a delightful tidbit: this hollandaise is not one to shy away from the spotlight. It will happily hold court, nestled in a bowl of warm water, for hours on end, ready to grace your dishes with its decadent presence whenever the moment strikes.
With a sumptuous yield of one and a half cups, this Blender Hollandaise is a versatile companion to any meal, whether drizzled over poached eggs, cascading over tender asparagus spears, or enrobing steamed broccoli florets in a cloak of creamy goodness. And with its low-carb, low-protein profile, it’s a guilt-free indulgence that satisfies both the palate and the soul.
So, embrace the simplicity of this fool-proof hollandaise method, and let its velvety embrace elevate your culinary creations to new heights. Whether you’re a novice in the kitchen or a seasoned pro, this recipe is sure to become a staple in your repertoire, earning rave reviews from all who have the pleasure of tasting its creamy perfection.
