Hollandaise the Easy Way

I love Eggs Florentine. Who doesn't love a perfect combination of eggs, butter and spinach?! If I go out for brunch, I always order it. At home, however, I have always shied away from it because hollandaise sauce is such a pain. You can imagine how elated I was when I saw in Julia Child's cookbook her recipe for blender hollandaise!

Here is a close up of the finished product:

It literally took less than 5 minutes to make the sauce. Here is the recipe for Blender Hallandaise:

3 egg yolks
1/4 teaspoon salt
Pinch black pepper
1 to 2 tablespoons lemon juice
8 tablespoons (1 stick) butter, cut into small pieces

In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice. Set aside.

In a small saucepan over heat the butter on medium high until foaming.

Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan. Taste and adjust seasonings.

If not using the sauce immediately, set the blender carafe in tepid, but not warm, water.

It was so easy that I am going to start making it a regular weekend breakfast! Now I just have to master poaching eggs...

Comments

Nicole said…

You are such a little Julia these days...looks like fun! My mom swears by the little silicone egg poaching pouches like these: http://tiny.cc/uNiYZ. Not authentic, maybe, but easy. :)

5:16 PM

Unknown said…

I might have to try those. We have this metal one and it sucks: http://tiny.cc/idNBd. The eggs always get stuck in them and you have to dig them out, breaking the yolk and making a mess. That is why you don't see a picture of me poaching the eggs. :)

9:58 PM

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