The other day, my husband and I, were alone for dinner. A rare occasion. I had some left over pastrami and decided to turn it into some hash. I have to admit I make a pretty mean hash. I wanted to top it with some sauteed spinach and a poached egg. As the eggs were poaching I realized I really needed to finish the dish off with a drizzle of hollandaise. Oh my gosh! I haven’t made hollandaise sauce for a gazillion years and I needed to make it quick! My brain went back 20+ years to a recipe
I used to make in a blender.
I had that stuff whipped up in 5 minutes flat. Seriously.
The hollandaise sauce turned my leftovers into quite a beautiful dish. I even topped it with a few spring chives from my garden.
This sauce turns out so creamy and thick. It almost has the consistency of mayonnaise.
Add three egg yolks into a blender.
Turn the blend on and off quickly just to blend the yolks.
Add the lemon juice.
Once again, quickly turn the blender on and off again just to blend lemon juice and egg yolk.
Add a pinch of sea salt.
and a healthy pinch of cayenne pepper.
Melt 1/2 cup butter over low heat.
Heat until the butter begins to bubble. Make sure the butter does not brown. Remove from heat.
Turn the blender on and immediately pour in the hot butter in a slow steady stream.
Don’t add the butter too fast or it will cook the egg yolks.
Blend until the sauce thickens.
Perfect, smooth hollandaise sauce in 5 minutes.
Tip: Don’t reheat the sauce in the microwave. The high heat will melt the butter and will ruin your beautiful creamy sauce.
I’m thinking I need to top off my fresh spring asparagus with a dollop of hollandaise this easter.
Blender Hollandaise Sauce
- 3 egg yolks
- 1 1/2 tablespoons lemon juice
- 1/2 cup unsalted butter
- pinch of sea salt
- pinch cayenne pepper
Add egg yolks and lemon juice into a blender. Quickly turn on and then off again. Add a pinch of salt and cayenne pepper. Heat butter until melted and beginning to bubble. Do not brown.
With the blender on high, and using the small opening in the cover, slowly pour in hot butter. Blend until thick and creamy, about 30 seconds, scraping down the sides of necessary.
Serve warm. Keeps well in the refrigerator. To warm, heat over warm water.
Makes a little over 1/2 cup