eggs benedict w/ blender hollandaise sauce

By foodiva

Ingredients

• 1 1/4 C. (2 1/2 sticks) Unsalted Butter
• 2 large Egg Yolks
• 2 T. fresh Lemon juice, more if you like it lemony!
• Kosher salt, to taste
• A pinch or two of White Pepper

Details

Servings 1
Adapted from thekitchenmccabe.com

Preparation

Step 1

Eggs Benedict with Blender Hollindaise - The Kitchen McCabe

Eggs Benedict with Blender Hollindaise

I can’t tell you how many times I’ve seen a traditional Hollindaise replaced with a mix. And it makes me so very sad. Mixes, while easy, are filled with all sorts of additives and the results are often a far cry from what they claim to be in the title.

Enter: the Blender Hollindaise. I came across this recipe on Epicurious and have modified it to suit my taste. I like mine lemony!

Though not completely traditional, this recipe leaves no excuse for using a mix. it’s just too easy!

Blender Hollindaise

Fill a blender with hot water and set aside. Melt butter in a bowl in the microwave, or in a saucepan on the stove. Set aside.

Drain the blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.

I feel silly even posting a recipe for this. So I’ll make it simple:

Easy Peel Hard boiled Eggs

blender

Excellent! Love this way of mixing the sauce!! Awesome…

Your welcome! Doesn’t it make Hollindaise so simple?!

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