The Gourmet Mama

Hollandaise sauce has a reputation for being a tricky sauce and if you stick to the traditional method of whipping it up over direct heat or even in a double boiler, it can be hard to get a smooth consistency.

Common problems with this delicious sauce include curdling and scrambling of the eggs. BUT, there`s another way . . . . one that is pretty much foolproof!

Blender Hollandaise Sauce

4 egg yolks
1/4 tsp salt
1 Tblsp lemon juice
1 Tblsp hot water
2 Tblsp warm water
3/4 c. melted butter

In a blender, put the egg yolks, salt, lemon juice (can substitute vinegar for this) and hot water. Blend on medium speed for about 3 minutes, or until the eggs nearly double in amount.

Heat the butter to boiling, then remove from heat. Turn the blender on high speed.

Take out the clear cap from the middle of the blender lid. Pour half the melted butter in slowly, while the blender is running.

Add the remaining warm water and then the rest of the butter. Blend 1 minute more and then serve.

While Hollandaise sauce is best known for its use in Eggs Benedict, poured over eggs atop toast and ham, you can use it over grilled chicken and fish, or even vegetables.

Variations:

Mustard Hollandaise – Add 1 Tblsp. Dijon mustard.

Garlic Hollandaise – use warm white wine instead of warm water in the mixture and add a pinch of garlic powder.

Mousseline Sauce - Add 1/4 cup of whipped cream (unsweetened) to the above recipe. Add salt to taste and fold into the hollandaise.

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