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View Full Version : Blender Hollandaise



SmokyOkie
02-23-2009, 08:03 PM
Jake wanted this recipe, so I thought I would just post it instead of PM ing it to him.

And for those of you that think it is just FooFoo French stuff, spill a little of this over some delicately smoked thin sliced pork loin or Canadian bacon and then re evaluate your stance.

Here we go


1/2C hot melted butter
3 egg yolks ( or two whole eggs, but don't if you can help it)
2Tbs lemon juice (use fresh if possible)
1/2tsp salt
pinch cayenne

Heat butter to bubbling but not brown.

Put remaining ingredients in blender.

With butter ready and hot, turn blender on low and immediately pour butter in a steady stream through center hole in blender lid, then immediately turn blender off. It is done.

May be prepared for up to an hour before serving, but doesn;t keep well in the fridge.

Butt Lover's
02-23-2009, 08:07 PM
Nothing better than some good hollandaise over some smoked ham and eggs on a english muffin :)

Bassman
02-23-2009, 09:20 PM
Thanks for the recipe, Tim. Will it still work out if you double the recipe?

californiasmokin
02-23-2009, 09:28 PM
Thanks Tim!

erain
02-23-2009, 09:33 PM
thanks for sharing tim. will have to give it a try!!!

BYBBQ
02-23-2009, 10:06 PM
Going to have to try this.:thumbs up: I still do it the old fashion way in a double boiler. Took a lot of tries to learn to get it right without having the sauce break or separate.:blushing:

Tim, will the sauce break like it can when cooked in a double boiler ?

SmokyOkie
02-23-2009, 10:47 PM
Nothing better than some good hollandaise over some smoked ham and eggs on a english muffin :)

I like it over a very soft coddled egg and Canuck bacon on an elnglish muffin. ( Benedict for those that don't know) Jake and Pip like it over anything...Well I guess I do too.:msn-wink::blushing:


Thanks for the recipe, Tim. Will it still work out if you double the recipe?

Yes, we do it often


thanks for sharing tim. will have to give it a try!!!

Please do, I bet you enjoy it.


Going to have to try this.:thumbs up: I still do it the old fashion way in a double boiler. Took a lot of tries to learn to get it right without having the sauce break or separate.:blushing:

Tim, will the sauce break like it can when cooked in a double boiler ?

Always the purist Jim? Yes, I know that there is no way that one can get the fluffy lightness of true Hollandaise without the butter pats and the double boiler, but, if I only make Hollandaise when I have tome to do the real deal, then I don;t get to eat it as often as I like.

jake confided that they had been using the packaged stuff, and I'd wager that this is much better than the package as the real deal is better than it.

No, it won't break. Give it a try. It's quick, easy and tasty.

BYBBQ
02-23-2009, 11:23 PM
I will definitely try it, Tim. I love Hollandaise sauce on a lot of things and this would be much easier and quicker to make.:thumbs up: Not trying to be a purist, it was just the way I learned to make it. I'm all for trying something new.

Since a Bearnaise sauce is a modified Hollandaise sauce, do you think it would work adding the extra ingredients to make it into a Bearnaise sauce??

Bearnaise sauce is so good on meats and veggies too and I make it quite a bit also.:wings:

SmokyOkie
02-23-2009, 11:31 PM
I will definitely try it, Tim. I love Hollandaise sauce on a lot of things and this would be much easier to make.:thumbs up:

Since a Bearnaise sauce is a modified Hollandaise sauce, do you think it would work adding the extra ingredients to make it into a Bearnaise sauce??

Bearnaise sauce is so good on meats and veggies too and I make it quite a bit also.:wings:

Yeah, lazy in my old age, I can only muster the energy to do the real thing a couple times a year, and then there's always the dilemma of who's gonna cook everything else while you are totally devoted to the sauce.

i can muster this stuff more often than I should. it's simple.

and yes, the tarragon blends nicely into this for Bernaise as well. Sub the lemon juice with wine and vinegar and fold in the shallot/onion and fresh tarragon after the blend, or use dry tarragon for that matter.

Jake
02-24-2009, 02:27 AM
thanks boss you rock, report to follow soon,... as you know we are pretty heart smart here :msn-wink::roflmaoha0::roflmaoha0::roflmaoha0::roflmaoh a0:

Buzzards Roost
02-24-2009, 08:22 AM
Think I'm going to try this one.

99nails
02-25-2009, 01:00 PM
Tim thank you, I love eggs Benny. Have my first batch of buckboard cureing(hi mtn).Can't wait to try it.Going to Niagara falls Ontario next week, going to pick up some pea meal bacon from a guy that makes it for the casino.They get $14 for eggs benny,add a glass of OJ and a coffee,tip $25. Going to try both.I have tried making this several times,and failed. I see why it's so expensive.Bacon will be cured in a week,I'll let you know how it goes.Great Post

SmokyOkie
02-25-2009, 03:34 PM
You're welcome ((.

About the only things youi can do wrong with this is to not have the butter hot, or to continue blending when it's done.

californiasmokin
02-13-2010, 03:16 PM
:bump:

Jake
02-14-2010, 02:26 AM
dang i forgot all about this :blushing: :thumbs up:

Bubblehead
02-14-2010, 02:33 AM
Thanks! We love eggs Benedict 'round here and will certainly be making your recipe, I hate whisking that stuff.......lol.

Siesta Man
02-14-2010, 11:18 AM
Thanks for the great tip Tim. :thumbs up:Am gonna make real Goood use of it. I too get a little (lot) lazy when it come to making sauces up when I have other cooking duties to tend to. Some how my sou chef ( in my dreams ):shrug: is always in hiding when I need the help most and I only have two hands:msn-wink:. Again Tim, thanks for the recipe. E.T.

Vermin99
02-14-2010, 04:19 PM
I have never tried making hollandaise sauce before, will have to give this a try.

SmokyOkie
02-14-2010, 06:04 PM
Make some soon and pour a nice ladle full over some fresh stamed asparagus, or over the top of a poached egg ( soft poached, of course)sitting on a slice of Canadian bacon and a toasted English muffin.

californiasmokin
02-14-2010, 06:33 PM
It's not often the Smokyokie puts a recipe up.Most of the time it is just general guidelines.Take advantage of it!