Vera's Recipes

Soups And Sauces

Blender Hollandaise

Soups And Sauces
5 ingredients
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Ingredients

  • 1 cup butter
  • 4 egg yolks
  • dash salt
  • dash cayenne
  • 5 tsp 4 to 6 teaspoons lemon juice

Method

  1. Heat the butter until bubbling but not browned. Place the remaining ingredients in a blender. Cover; turn to low. Immediately remove the cover or center-lid; add the butter in a steady stream. By the time all the butter has been added the sauce will be ready.
  2. Serve at once or keep warm by immersing the blender container in warm water. Store left-over sauce in the refrigerator; reheat over (not in) hot water. Yield: 1 generous cup.
  3. Blender Bearnaise: Substitute tarragon vinegar for the lemon juice and a generous dash of fresh ground pepper for the cayenne. Proceed as directed. Spoon into a serving bowl; fold in 2 or 3 tablespoons snipped parsley plus a dash of onion salt if desired.

Original card

The recipe above was transcribed from this scan of Vera’s original card.