I mentioned in my Christmas letter my new obsession with recipe/food tasting judging contests and Easter Sunday was the perfect opportunity to get cooking. It was the
Hollandaise showdown and classic Eggs Benedict was my canvas.
Lance and Sarah--my willing diners and seasoned judges--and I tasted four different
Hollandaise sauces using three different methods. The winning recipe, featured below, was the most
tasty and the easiest to pull off:
Blender Hollandaise SauceINGREDIENTS
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter
DIRECTIONS
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
The runners up were; 2
nd place, Cub Foods sauce mix, 3rd place,
Knorr (by Lipton) sauce mix and the 4
th place, Good Housekeeping classic recipe proved too lemony for Benedict but I suspect it would brighten up the spring
asparagus harvest.