My preference is to use clarified butter for the Hollandaise and I
always make it in the blender. Same with bearnaise.
terry
Blender Hollandaise
Recipe By: Ina Garten
Published in: Barefoot in Paris, page 144
3/4 cups (1 1/2 sticks) butter -- or
12 tablespoons clarified butter
4 extra large egg yolks -- at room temperature
kosher salt
1/4 teaspoonsblack pepper
2 pinch cayenne pepper
1 tablespoons hot tap water
Melt the butter in a small saucepan. Place the egg yolks, lemon
juice, 1 1/2 teaspoons salt, the pepper, and cayenne in the jar of a
blender. Blend for 15 seconds. With the blender on, slowly pour the
hot butter into the blender and blend for 3- seconds, until the sauce
is thick. (You can leave it in the blender at room temperature for up
to 1 hour. If it is made in advance, add 1 Tablespoon of hot tap
water and blend for a few seconds before serving. This thins the
sauce a bit and heats it up.
Exported from A Cook's Books -- Recipe management for Macintosh
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