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Blender
Hollandaise
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4 egg yolks
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1 Dash cayenne pepper or white pepper
1 tablespoon water -- boiling
1/2 cup butter -- hot but not
brown
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Put yolks, lemon juice and seasonings in blender.
Heat butter and water
separately, taking great care not to burn the butter. Blend egg
mixture on
high for about half a minute, then with blender still on high, add
boiling
water and half of the butter, very slowly and in a steady stream, then
the
rest of the butter can be added more quickly. The heat from the
boiling
water and the hot butter should cook the yolks and create a
satin-smooth
mixture. Serve immediately or keep warm in a bowl set in another bowl
of
hot water.
Description:
"A quick version of the versatile, rich, lemony egg
sauce."
Cuisine: "French"
Source:
"Earth Kitchen Cookbook by Dee Bell"
Yield: "1 1/4 Cups"
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