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 Posted: Fri Nov 18, 2005 9:46 am
I'm a huge fan of eggs benedict, but, unfortunately, no one else in my house is.... so, when I make the dish, I usually end up eating alone...
This poses a problem in the department of the Hollandaise Sauce....
The Sauce is a minor pain to make, and always seperates when stored... never tasting quite right afterwards....
Any suggestion on a good way to store, or halt combination, for later use?
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Posted: Tue Mar 14, 2006 7:16 pm
This one tends to be a bit thin and tastes lighter. It's way better than the little cheater packages from Knorr. This a recipe we have used for many years taken from an ancient tome called "The Creative Cooking Course" edited by Charlotte Turgeon. I highly reccomend this book.
Blender Hollandaise Sauce
1 egg
3 Tbsp. lemon juice
1/4 tsp salt
1/8 tsp white pepper
1/2 cup butter
Combine egg, lemon juice and seasonings in blender container. Melt butter in a small sauce pan over medium heat until bubbling. Blend egg mixture in container until well mixed. Add bubbling butter gradually, blending untill thickened and smooth. This makes aproximately 3/4 cup of sauce.
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