TASTE
Blender hollandaise an easily made treat
| • | Crowning touch |
By David Hagedorn
Washington Post
At Christmas Eve dinner last December, my 14-year-old niece, Ava, asked me to show her how to make the blender hollandaise sauce my mother introduced to our repertoire more than 40 years ago. In the seconds it took for the hot melted butter to combine with the whirring egg yolks and lemon juice, a tradition had passed to the next generation.
I didn't dwell on the moment; the hollandaise was getting cold. Not a good thing for a warm butter sauce.
Hollandaise is a special treat to be enjoyed the moment it is ready.
Here's Mom's recipe.
Make sure the egg yolks, lemon juice and hot pepper sauce are at room temperature; otherwise, the sauce could turn out too thin. If it is too thick, add warm water by droplets with the blender on low. Adapted from "The Blender Cookbook" by Ann Seranne and Eileen Gaden (Doubleday, 1961).
If you're not comfortable eating raw egg yolk, this sauce is not for you, although using pasteurized eggs does make it safer.
BLENDER HOLLANDAISE SAUCE
In a small saucepan over medium-high heat, heat the butter for about 2 minutes, until it is bubbling (do not let the butter brown).
Place the remaining ingredients in a blender and blend on high speed to mix well. With the machine running, pour the hot melted butter into the yolk mixture in a slow, steady stream through the hole in the blender lid. When all the butter has been incorporated, the sauce is done. It should have the consistency of a creamy salad dressing. Serve immediately.
Makes 1 cup.
