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 Sauce
INGREDIENTS
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; 2nd place, Cub Foods sauce mix, 3rd place, Knorr (by Lipton) sauce mix and the 4th place, Good Housekeeping classic recipe proved too lemony for Benedict but I suspect it would brighten up the spring asparagus harvest.
1 comment:
I am surprised my "family" recipe didn't make it.
One huge chuck of Velveta cheese
A bunch of cream or 2% milk
Heat in pan til piping hot.
I am sure there is some ingredient I am missing, but you get the idea.
BTW -- I am totally serious that this is how my mom makes hollandaise sauce.
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