Wednesday, March 20, 2013

Eggs Benedict with Blender Hollindaise

I can't tell you how many times I've seen a traditional Hollindaise replaced with a mix. And it makes me so very sad. Mixes, while easy, are filled with all sorts of additives and the results are often a far cry from what they claim to be in the title.
Hollindaise can be a tricky sauce, though. And a bit time consuming and sensitive.
Enter: the Blender Hollindaise. I came across this recipe on Epicurious and have modified it to suit my taste. I like mine lemony!
I have made this several times and I would have to think its pretty fail proof!
And takes only a few minutes to whip up.
Real Hollindaise uses clarified butter, and you can do that here if you like, but I've left the milk solids in because it is easier and still comes together perfectly.
Though not completely traditional, this recipe leaves no excuse for using a mix. it's just too easy!
Blender Hollindaise


1 1/4 C. (2 1/2 sticks) Unsalted Butter
2 large Egg Yolks
2 T. fresh Lemon juice, more if you like it lemony!
Kosher salt, to taste
A pinch or two of White Pepper

Fill a blender with hot water and set aside. Melt butter in a bowl in the microwave, or in a saucepan on the stove. Set aside.

Drain the blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.

Eggs Benedict

I feel silly even posting a recipe for this. So I'll make it simple:
Toast an English Muffin.
Top with a slice of hot ham.
Top ham with a poached egg.
Top egg with a spoonful or two of Hollindaise.
Repeat. Well, unless you're full now. In which case you should just anticipate your next breakfast of Eggs Benedict.

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