Easy Blender Hollandaise Sauce

My recipes are low carb paleo: fresh,healthy, whole food ingredients with very few starches, no sugars, no vegetable oils. The health of my spouse and myself has improved dramatically eating this way.

The old method of preparation, using a double-boiler, is time-consuming and definitely not foolproof or even easy. This method, using a blender, or Cuisinart (food processor) works very well and is quite simple and easy.

4 egg yolks

¼ tsp salt

½ tsp dry mustard

2 tsp - 1 T freshly squeezed lemon juice (depending on how much you like lemon juice)

1 shot Tabasco -- see Notes below

¼ pound unsalted butter (one stick)

1. Melt the stick of butter in a sauce pan, and keep warm.

2. Into the blender place the yolks, salt, mustard, lemon juice, and Tabasco.

3. Blend for three seconds.

4. Heat your melted butter until it just starts to sputter, but not burn.

5. Then turn the blender back on, and while the blender is going, slowly pour in the hot butter. The temperature of the butter is the secret: It must be very hot, and the hollandaise sauce will thicken immediately. To make a smoother silkier sauce, use only the clarified portion of the melted butter, carefully pouring and leaving the white milk solids in the sauce pan. Personally, I find that pouring in all the butter, including the milk solids, makes for a much tastier sauce.

The texture should be that of a thick sauce. If your sauce is more of a custard, or if it resembles curdled milk, then you added the butter too quickly.

Original location: mcraigweaver.com/recipes/hollandaise.stm ... Good Video: www.youtube.com/watch?v=KMzHqJvzJPM ....... A "shot" of Tabasco, means one squirt from the bottle. Twist the lemon peel to get some of the lemon oil in the fresh squeezed lemon juice. To make it even more lemony, grate a little of the lemon zest and include that too. If using a Cuisinart, which is what I use as it works quite well. Remove the white pusher, and slowly pour the hot butter through the pusher opening. I have been told that ½ teaspoon salt makes this sauce too salty, although I like it with ½ teaspoon salt, so you may want to use only ¼ of a teaspoon. I love this easy hollandaise sauce on asparagus, or broccoli, or salmon, or eggs Benedict, or just about anything. Original location: mcraigweaver.com/recipes/hollandaise.stm ... Good Video: www.youtube.com/watch?v=KMzHqJvzJPM ....... A "shot" of Tabasco, means one squirt from the bottle. Twist the lemon peel to get some of the lemon oil in the fresh squeezed lemon juice. To make it even more lemony, grate a little of the lemon zest and include that too. If using a Cuisinart, which is what I use as it works quite well. Remove the white pusher, and slowly pour the hot butter through the pusher opening. I have been told that ½ teaspoon salt makes this sauce too salty, although I like it with ½ teaspoon salt, so you may want to use only ¼ of a teaspoon. I love this easy hollandaise sauce on asparagus, or broccoli, or salmon, or eggs Benedict, or just about anything.

Page footer