Blender Hollandaise

True, citrus is not local to my area (next spring, I want to experiment with using my backyard rhubarb as a lemon substitute), but I just can't resist the little bit of sunshine it brings to my kitchen at this time of short days. Also, I think back to the stories my Gran told me about her favorite christmas present as a kid - an orange. The fruit was so rare and special that she'd dole out individual sections over the course of days, lingering over each sweet cell.

It seems that at some point every year, I become fixated with hollandaise sauce. It's like hand to glove with eggs. It is bright and rich spooned over veggies, and a delicious accompaniment to fish and seafood. And remember, the butter and egg yolks in hollandaise help your body to better absorb key nutrients in vegetables and seafood (see my post Embrace the Boogeyman: Learn to Render Lard). I fully intend to whip up a batch to eat with our traditional holiday meal of crab legs.

Maybe you've heard that making hollandaise is a bit tricky, that you need to carefully whisk and monitor the heat in order to ensure you don't end up with a greasy gloppy mess. Trust me, making hollandaise sauce needn't make your knees tremble. The trick is to make it in the blender. Since I started using this method years ago, not a single batch has failed.


Blender Hollandaise Sauce

8 Tbsp. butter
3 egg yolks
2 Tbsp. lemon juice
generous pinch of salt

Melt butter over low heat. Meanwhile, add egg yolks, lemon juice (ok, I admit that I never measure the lemon juice, I always just use the juice of one lemon), and salt to blender. When the butter just starts to bubble, turn on blender and slowly add it in a thin stream. Stop blending as soon as the butter is added. Thin with a spoonful of water if necessary. That's it. Easy isn't it?

To make bernaise sauce, substitute white wine or rice vinegar for the lemon juice, and add finely chopped shallots and fresh tarragon. Bernaise is unbeatable with steak.

I'm sharing this recipe with Real Food Deals at Premeditated Leftovers. 

Comments

  1. Sounds wonderful! Citrus does not grow here either but I was given some wonderful lemons off of hubby's families California trees. I'm now wondering what I'm making in the near future that would love to be topped with hollandaise.
    :-)

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  2. Looks great! We are allergic to both eggs and dairy and I don't often miss them but this recipe makes me wish we could have them. Substituting flax seed and coconut oil just doesn't seem right. :)

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  3. Millie, aren't you lucky? Have you ever tried making preserved lemons, like the kind used in Moroccan food?

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  4. I have Spiced Lemons in the cupboard doing their ferment. I've never had them before but they smell heavenly. I came up with the perfect use for your hollandise. On top of our Cheese Omeletes on Christmas morning.

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  5. You can't beat hollandaise on eggs. There were times when I was a kid that we couldn't afford any vacation, so my mom would take me to the mountains, and we'd spend a day hiking and window shopping in one of the ski resorts. But the highlight of the day was having lunch at a restaurant which had balcony seating at the base of the mountain, and I'd always order Eggs Cyrano. If I recall it correctly, it was crab, asparagus, and a poached egg on a croissant, all topped with hollandaise. It was all so exotic and elegant to me. I'm pretty sure that's where my deep love of hollandaise originated.

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  6. I love citrus at Christmas time. It was a tradition when I was a child for santa to leave us an orange and nuts in our stockings along with chocolate and trinkets.

    My grandpa grew up in the midwest and fell in love with fresh citrus that naturally came in season (miraculously to a midwestern boy at Christmas time) when he moved to California. He passed that affection on to his children and they to us kids, and now I pass it on to my children.

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  7. Alea - I love the tradition of getting an orange in xmas stockings. I guess there's little significance today. But I can remember my Gran telling tales about her stocking orange, and how she'd savor not just every slicce of it, but every individual cell, concentrated sunshine and exotic wonder.

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