Hollandaise sauce
is perhaps best known for its starring role in traditional eggs Benedict -- but if you like its flavor, you can use it as an accompaniment to many other dishes ranging from omelets to fish to roasted potatoes. Making Hollandaise sauce by hand can be a tricky process that can lead to frustration as your delicate sauce can all too easily break and separate into grainy clumps. There is a simpler way to make this sauce, however: Using your blender to make Hollandaise sauce is quick and reliable, and the finished product is indistinguishable from the handmade version.
Instructions
1. Put the egg yolks, salt and cayenne into your blender. Let personal taste dictate the amounts of salt and cayenne; if you enjoy spicy, salty food, add more of each than if you prefer more mildly flavored foods. If you are in doubt, add less than you think you might need; you can always stir in more later to adjust the sauce to your preference.
2. Cover the blender with its lid, then blend the egg yolk mixture on high for several seconds. Carefully remove your blender's lid without turning the blender off.
3. Pour the butter into the blender in a very thin stream. This will give the sauce a chance to thicken to its ideal consistency. Do not simply dump all of the butter in at once. Leave the blender running as you add the butter, then turn it off as soon as you have finished pouring in the butter and the sauce is thick and blended.
4. Taste your Hollandaise sauce. Add pepper or more salt, cayenne or lemon juice if you wish to adjust the flavor to your liking. If the sauce is too thick, stir in a little bit of hot water at a time until it reaches your desired consistency.
Tags: Hollandaise sauce, salt cayenne, your blender, sauce thick
