Creamy Blender Hollandaise

Ingredients

• 3 egg yolks
• 1 pkg 3 oz cream cheese, cubed and softened
• a dash cayenne
• ½ cup butter or margarine
• 1 Tbsp lemon juice
• optional, for garnish halved lemon slice
• optional, for garnish fresh dill sprig

Method

1. Place the egg yolks, softened cream cheese and cayenne in a blender container. Cover; blend at low speed just till the cheese is nearly smooth, about 5 seconds.
2. In a small saucepan, heat the butter or margarine and lemon juice till the butter is melted and almost boiling. Turn the blender on high speed. With the lid ajar, slowly pour in the butter, blending till the mixture is thick and fluffy, about 30 seconds.
3. Pour into a saucepan or top of a double boiler. Heat over warm, not hot, water till ready to serve. Garnish with lemon and fresh dill, if desired.

Notes

From Better Homes and Gardens, June 1974. Cream cheese is mixed with the traditional ingredients to add extra tartness and smoothness. Makes 1 1/4 cups sauce. Good on cooked vegetables, and on canned ham teamed with broccoli spears on toasted bun halves.

Original card

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

Tap to zoom