Easy Blender Hollandaise Sauce
Hollandaise is very versatile. I used it with this ham and cheese soufflé (click for the recipe). Or, try it with my tuna soufflé, my mackerel soufflé, or my salmon soufflé. And, pair it with vegetables (asparagus is the classic), fish and seafood (the lemon acidity helps balance the richness of seafood), chicken and meat (Hollandaise works especially well with relatively lean meats), potatoes and other dishes (a little Hollandaise can turn an ordinary side dish into something special).
You can agonize over making Hollandaise the traditional way, or make it in a blender and have it turn out perfect every time. This is from The New York Times Cookbook, which states, “This recipe for Hollandaise sauce was first conceived by Ann Seranne, one of the nation’s foremost food consultants.”
The New York Times Cookbook is one of the first cookbooks I got (I have about 200 now), and still one of the best.
Makes about 3/4 cup
Heat one-half cup butter to bubbling, but do not brown. Into an electric blender put three egg yolks, two tablespoons lemon juice, one quarter teaspoon salt and a pinch of cayenne. Turn motor on low speed and add hot butter gradually. Blend about fifteen seconds, or until sauce is thickened and smooth.
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