member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Sauce: Blender Hollandaise


    Source of Recipe


    Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)

    Recipe Introduction


    If you have a blender or can borrow one, this is far and away the fastest way to make hollandaise. It is not quite as thick as the cooked variety, but the difference is minimal and the taste identical.

    Recipe Link: http://wywahoos.org/wahoos/cookbook/cover.htm

    List of Ingredients




    3 egg yolks
    1 Tb lemon juice
    1/4 lb butter (1 stick)
    1 dash salt
    a few grains cayenne pepper
    an electric blender

    Recipe



    For 2-3 servings: Melt the butter over very low heat. You don't want it to bubble or burn. To separate eggs, break each one on the side of a cup, allowing the white to pour out while keeping the yolk in one shell half. Pour the yolk into the other shell half to allow the remaining white to escape into the cup. Put each yolk into the blender as it is separated. Add the lemon juice, salt and cayenne and blend briefly until mixed. When the butter is completely melted, but still quite hot, turn on the blender and slowly pour the butter through the small hole in the top. When all the butter has been added, let the sauce sit a few minutes in the blender or in a bowl to thicken a bit more.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |