Hollandaise. Celebrate. If we took some hollandaise, took some time to celebrate. Just one day out of life, it would be so nice. Sorry, Madonna circa 1983 just temporarily possessed me. When I make hollandaise sauce, I have a tendency to put on too much jewelry and sing my rendition of her Holiday song.
Hollandaise is one of the infamous Mother Sauces. Like Madonna, it is also has a bad reputation. Maybe bad reputation is too harsh; let’s just say it isn’t easy….to make.
I’ve made hollandaise many times. In my early days of cooking, I will admit that my sauce got clumpy because I would accidently overcook the eggs and they would end up scrambled. I’ve also let it sit too long causing my sauce to break. It happens and there is no point in crying over broken sauce.
My usual method of making the sauce would be in a double boiler. It is the technically correct way to make the sauce but it can be tedious. One of my friends asked if I had ever made it in the blender. She asked how do you put the blender over a water bath without electrocuting yourself? (Did I mention she is a very pretty friend?) Sigh.
I hadn’t tried the blender method but I thought I would give it a shot. What do I have to lose? I found some different instructions and read a lot of people’s comments on the process. The product that came out of my blender was quite amazing.
It was smooth and creamy with just the right yellow hue. The taste exuded the rich butteryness that we associate with hollandaise. I flavored mine with coriander but you can use whatever spice you think will compliment your dish.
| Blender Hollandaise |
- 3 egg yolks (room temperature)
- 1 Tbsp cream
- tsp salt
- 1 tsp coriander
- cup butter (1 stick)
- 1 Tbsp lemon juice (I like some tang to my sauce so you may want to put less in per your taste buds)
- In your blender, add egg yolks and cream. Blend until frothy.
- Add your half of your hot butter in a stream into the blender. (You should realize this might splatter a little bit so be prepared or wear the safety goggles you stole from chemistry junior year in high school.)
- At the halfway point, add your spices and lemon juice. The acid in the lemon juice is the magic that will make this emulsion work for you.
- After a minute, you should have a nice, thick sauce. If it is too thick, add a smidge of hot water to loosen up sauce.
- Serve immediately.
There you go. You now can jazz up your asparagus, green beans, eggs, salmon and potatoes without the headache. Well, maybe you may have a headache if you spend too much time blasting Madonna and dancing around in your off the shoulder sweatshirt. Now on to my next project, Sturgeon. Touched it for the very first time. (Madonna fans will get my joke; other readers, please don’t get your hopes up on a sturgeon blog)
That’s funny… gotta love vintage Madonna. Never made me think of Hollandaise before, but now they’ll never be apart in my mind, lol.
When next you decide to alter some late 80’s tunes, make sure you have Leslie and I sing our version of “Tainted Love.”
Great timing on the Hollandaise sauce though. Thinkin’ about broccoli tonight!
🙂 Perhaps I was just lucky, but the ONLY way I’ve ever made Hollandaise was in a blender. It always turns out perfect, it is simple to do and as you may have guessed, I make it often. Like it on a tart side so I use lime instead of lemon but perfect nonetheless!
You weren’t lucky, you were smart. I felt like I struck gold when I made it the blender. I will try the lime because I love limes!
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