Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Sauces >> Hollandaise 01

Print this Recipe    Hollandaise 01

Blender Hollandaise

3 egg yolks
2 T lemon juice (about 1 small lemon)
1/2 c butter (1 stick)
dash of cayenne
dash of salt if unsalted butter

Make sure egg yolks and lemon juice are at room temperature.
Briefly whirl yolks, juice, and spices in blender. Melt butter
and heat until bubbling. With blender running, slowly pour the
hot butter into the egg mixture. The heat of the butter is supposed
to cook the egg and thicken the sauce.


Uses for hollandaise:

over cooked vegetables, especially broccoli and asparagus
eggs benedict
spread on crackers (either hot or cold then broiled briefly)
spread cold on bread for sandwiches (instead of mayo)

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.



Taste: Ease of Prep: Appearance:
Amazing Bernaise, December 25, 2005 - 09:19 AM
Reviewer: Anonymous from Palm Beach, FL
Easy, delicious, and unbelievable something that is so good can be so easy too make!

Was this review helpful to you?  Yes  No



  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.