This morning I made a blender Hollandaise sauce. It's so easy peasy I
don't know why I was intimidated by it.

I made my rendition of Eggs Benedict.

Gather some eggs spices and butter.
http://i44.tinypic.com/120kmy8.jpg

Melt the butter, whir the egg yolks and spices in the blender,
http://i40.tinypic.com/ma9itd.jpg

Add the butter in a slow stream. Yummy thick sauce.
http://i42.tinypic.com/9hnzhi.jpg

Get leftover roasted corn, be sure and scrape all the goodness off the
cob, and roasted jalapeno pepper. Heat them up with a little butter.
Heat up some Canadian Bacon and put on a toasted English muffin.
http://i42.tinypic.com/1pbgvs.jpg

Scramble the egg whites from the eggs used in the sauce.
Top the bacon with the heated roasted corn and jalapenos, top with
some white cheddar cheese, and the scrambled egg. Then, load on the
hollandaise sauce.
http://i42.tinypic.com/5300b7.jpg

Oh_My_Gosh, so delicious.
http://i43.tinypic.com/2cfphzr.jpg

Here's the recipe. Thanks triolus http://triolus.com/ for the heads up
on the recipe.

@@@@@ Now You're Cooking! Export Format

Easy Blender Hollandaise Sauce

sauces/dips

3 egg yolks (see how to separate eggs)
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne (optional)
10 tablespoons unsalted butter
if using salted butter; skip the salt

1 Melt the butter slowly in a small pot. Try not to let it boil - you
want the moisture in the butter to remain there and not steam away.
2 Add the egg yolks, lemon juice, salt and cayenne (if using) into
your blender. Blend the egg yolk mixture at a medium to medium high
speed until it lightens in color, about 20-30 seconds. The friction
generated by the blender blades will heat the yolks a bit. The
blending action will also introduce a little air into them, making
your hollandaise a bit lighter.
3 Once the yolks have lightened in color, turn the blender down to its
lowest setting (if you only have one speed on your blender it will
still work), and drizzle in the melted butter slowly, while the
blender is going. Continue to buzz for another couple seconds after
the butter is all incorporated.
4 Turn off the blender and taste the sauce. It should be buttery,
lemony and just lightly salty. If it is not salty or lemony enough,
you can add a little lemon juice or salt to taste. If you want a
thinner consistency, add a little warm water. Pulse briefly to
incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop.
Use within an hour or so.
Makes about 1 cup of sauce, good for about 4-6 servings.

Notes: Simplyrecipes.com


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/09/10