I really enjoy Hollandaise Sauce (ie. sauce on Eggs Bennedict) but find it tedious to make with the double boiler on the stove-top. However, there is an easy way – with a blender. I found these recipes online on several sites and they are sooooo yummy! They have all the same ingredients as the classic, but no double boiler and no chance of the sauce separating.
Blender Hollandaise Sauce:
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter
1. In the blender container, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot.
3. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.
4. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
1 large egg yoke
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
1. Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
2. Put the butter in a small microwave safe bowl and melt in a microwave until just melted.
3. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up.
4. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/blender-hollandaise-recipe/index.html?oc=linkback