Friday, May 13, 2011

Blender Hollandaise

A good hollandaise can be very fussy to make right. (Wait! My egg yolks are scrambling! (or curdling with the lemon.)) So when a colleague dropped the May 2011 edition of bon app├ętit (the Italy issue) on my desk, this little gem from Eric Ripert caught my eye. I think I’m going to pick up some asparagus on the way home this afternoon.
  • 1 ¼ cups (2 ½ sticks) unsalted butter, cubed
  • 2 large egg yolks
  • 2 Tbsp. fresh lemon juice, plus more
  • Kosher salt and freshly ground black pepper
Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 Tbsp. 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, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.

If you go to the original recipe at the magazine’s page (linked to the title of this post), you can watch a video of the procedure.

(Eric Ripert’s video is gone for now, but here’s another one.)

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