Source: The Doubleday Cookbook by J. Anderson & E. Hanna
Makes 8 servings.
Preparation time: 10 minutes
Tips: Serve with grilled Salmon, asparagus, eggs Benedict, etc.
Hollandaise and Béarnaise Sauce
Blender
Ingredients
Preparation
Hollandaise Sauce:
4 egg yolks
2 tablespoons lemon juice ( about 1 large lemon)
1/4 teaspoon salt
1 pinch white pepper
4 ounces melted butter (1 stick)
Bearnaise Sauce:
see additional ingredients in preparation.
HOLLANDAISE SAUCE
1. Blend yolks, lemon juice, salt, and pepper in an electric blender at high speed 1/2 minute; uncover and continue blending at high speed, at the same time adding butter drop by drop. As mixture thickens, add butter in a thin slow stream. When about half the butter is in, you can add a little faster. Continue blending until thick and satiny, then serve.
-A small blender jar may be use instead of large base. Place all ingredients, butter LAST, making sure butter is not HOT but rather warm, or it will cook yolks and prevent sauce from thickening. Blend at high speed until thicken, about 3 minutes.
BEARNAISE SAUCE
1. Prepare vinegar-herb mixture by mixing and boil until reduced to 2 Tablespoons, strain and cool.
1/4 cup each: dry white wine, white wine vinegar
1 tablespoon fresh or 1 teaspoon dry each: Tarragon, Chervil
1 tablespoon minced shallots or scallions
1/8 salt, pepper.
2. Prepare above recipe replacing vinegar mixture for lemon juice. Just before serving, mix in 1/2 teaspoons each, minced fresh tarragon and chervil.
NOTE: 1) Serve Hollandaise Sauce with grilled Salmon fillets, on top of asparagus, for eggs Benedict etc.
2) Recipe makes 1 1/3 cups, enough for 8 servings. Half recipe is enough for "Eggs Benedict" for 4 people.
