Here is an alternate recipe that does not require cooking. You are forewarned about the whole raw egg stuff.
INGREDIENTS and STEP BY STEP
- 4 egg yolks (Save the whites for tomorrow)
- Salt to taste
- 1 tsp Dijon mustard
- Zest and Juice of 1 lemon
BLEND ABOVE until the mixture starts to lighten - Lower blender speed to lowest setting
- Drizzle in 6 TBL sizzling hot melted butter
- OPTIONAL: Add in diced chives (to taste)
- Add a pinch of cayenne pepper
- Pour over English Muffin topped with spinach or ham, then top with a poached egg. Alternately, you can use VERY thinly sliced beef.
Julia Child’s Easy Blender Hollandaise Sauce
Description
Simple hollandaise sauce made with egg yolks, lemon juice, butter, salt and pepper. Inspired by Julia’s recipe in Mastering the Art of French Cooking.
Ingredients
- 3 large egg yolks
- 1/4 tsp salt
- Pinch pepper (I use a small pinch of cayenne)
- 1–2 tbsp fresh lemon juice (I use closer to 2 tbsp)
- 1/2 cup hot unsalted butter
Step by Step
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This sauce should be prepared immediately before serving– it will only take you about 3 minutes to make.
• Place eggs yolks, salt, pepper, and 1 tbsp lemon juice in the blender jar. You can beat in more lemon juice to taste when your sauce is done, and then you will know which proportion you prefer for next time. -
Cut the butter into pieces and place it in a small saucepan.
• Heat it till it’s melted, hot and foamy. -
Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds.
• Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. (You may need to protect yourself with a towel during this operation.) -
By the time two thirds of the butter has gone in, the sauce will be a thick cream.
• Omit the milky residue at the bottom of the pan. Taste the sauce, and blend in more seasonings and lemon juice to taste. -
If not used immediately, set the blender jar in tepid (lukewarm), but not warm, water.
• Use the sauce within a few minutes of blending; it will solidify if not used quickly. -
Use hollandaise to top any number of delicious dishes.
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RAW EGG NOTE: This sauce uses uncooked egg yolks. This is not an unusual practice (most Caesar Salad recipes contain uncooked egg), but it does carry a small amount of risk. I’ve been told that the friction of the blender and the scalding hot butter “cook” the egg during emulsion, but to be on the safe side I need to offer this cautionary note – use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
