Tuesday, August 2, 2011

Quick Blender Hollandaise from Leite's Culinaria

This Keda Black recipe I found on the food blog Leite's Culinaria
Keda's cookbook can be found here - Sauce Basics: 87 Recipes Illustrated Step by Step

The longer I observe myself and others both in and out of the kitchen, the more I realize we often make things harder on ourselves than need be. Take Hollandaise sauce. True, the classic is lovely. But then, so is this five-minute, five-ingredient blender rendition from French blogger, food writer, and mother of three, Keda Black. Suffice it to say it’s far less exacting, time-consuming, and messy than the classic, yet compromises nothing in taste, texture, or bragging rights. Enough said.—Renee Schettler Rossi

LC What Goes With Hollandaise? Note: Asparagus. Artichokes. New potatoes. Eggs. Steak. Steak and eggs. Eggs Benedict. Crab. Lobster. Salmon. (Shall we go on? We could. But we think you know the potential it possesses.)

Quick Blender Hollandaise Recipe

Active time: 5 minutes Total time: 15 minutes


  • 1/2 cup (1 stick) unsalted butter
  • 3 egg yolks
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste


1. Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.

2. Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.

3. With the blender running, gradually add the clarified butter in a thin stream.

4. Season with salt and pepper, and it’s ready! The sauce should be served immediately.

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