Saturday, January 25, 2014

Super Simple Blender Hollandaise Sauce for Perfect Eggs Benedict

A few years ago, I blogged about my not-so-secret favorite breakfast place in my hometown of Carmel, CA. I adore their Cheese Blintzes, and hope to replicate them at home. I almost did it-- but it needs more tweaking. When I go to this restaurant, I'm always torn between ordering their blintzes or their eggs benedict. Their hollandaise sauce is perfection-- creamy, with the perfect balance of lemon juice. Totally guilt inducing, either way. The guilt dissipates, once I take a bite.

Sometimes, you just have to live it up and enjoy this delectable brunch dish. Then take a drive along Carmel's Scenic drive, and soak in the beauty of the Carmel beach -- and reminisce of the days when I'd drive my mom's 1965 Mustang to gawk at the surfers. (This side trip was actually a 5 mile detour from the local grocery store that was 5 miles in the opposite direction.) Good times.

If you've never tasted Hollandaise sauce, it's an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. My oldest brother is a pro at making this the traditional way-- clarifying the butter, and using a double-boiler to whisk the sauce to perfection.  The risk is that the sauce might break. He has a solution for that, but it's something I didn't want to deal with. For that  reason, I've avoided making my own hollandaise this way.

Those packets of hollandaise sauce mix don't cut it, either.  Awful. I don't recommend it. 

A few years ago, I tried making blender hollandaise sauce with my food processor. Dismal Fail. I abandoned that idea until now.  I finally upgraded my kitchen with a Vitamix Blender.  At first, my husband's eyes widened at the price tag-- and I admit, I had to take a deep breath when I bought it.  I don't regret the investment, because it's more powerful than my old blender (that I gave away).  I'm sure this recipe will work with any brand of blender, though. I'm dubious that a food processor would work as well, given my past experience. But if that's all you have...give it a try!

All you have to do is bring three egg yolks to room temperature.  I place them in the blender while I prepare the fixin's for Eggs Benedict:  English Muffins (I toast them very lightly), Canadian Bacon (you can substitute smoked salmon or mushrooms and spinach).
NOTE: I freeze my egg whites to use for other recipes-- like white cake or making a Pavlova.

For the sauce Mis En Place (fancy word for preparation or "mess in place") measure 1-2 Tbsp. fresh lemon juice, pinch of salt and cayenne (or white pepper) and one stick of butter.  WARNING: This is not the time to be calorie conscious, by substituting fake butter or margarine.  It won't work! On the stove top, or microwave, melt the butter and remove from heat.  Do this right before making the sauce, so it doesn't cool. You don't have to clarify the butter, which makes this quick and easy.

Eggs Benedict doesn't take a lot of time to prepare. I didn't photograph how I poached the eggs, but you can find plenty of videos on how to do it.  I add a splash of white vinegar to the poaching liquid (water),which helps to reduce the "feathering" of the egg white. While the eggs are poaching, I made the Blender Hollandaise Sauce, which takes less than one minute to do.


To the room temperature egg yolks, I added the lemon juice (I used 2 Tbsp. of lemon juice because I love the flavor to come through). I recommend that you reduce the lemon juice to 1 Tbsp, the first time, taste the sauce and add more to your liking.  Add the salt and cayenne pepper (or white pepper).

 While the blender is running, slowly drizzle the very hot (not boiling) butter into the egg mixture. This should take less than one minute.
The sauce is nice and thick-- but it needs a few seconds more of blending, as you can see.
You can keep the sauce warm, by placing the blender container in a deep bowl, filled with warm water (not boiling). ( Leftover sauce doesn't reheat well. At least, I haven't found a way to successfully do that. )

Smother the poached eggs with the sauce.  Serve immediately. NOTE: If runny eggs make you squeamish, you can always serve this sauce over roasted/steamed asparagus. Classic deliciousness!

TASTING NOTES:  What took me so long to try this technique? This totally works! The sauce was creamy, and I loved how the lemon juice flavor came through with every bite. I ate one eggs benedict, and my son ate three. He's the tall and skinny one, and I'm... well, let's just say that I indulge a bit, but try not to overdo it.  Reduced guilt. Good for me!

I still enjoy taking a drive to my favorite breakfast place , in Carmel, for their blintzes. I don't think I have to   feel torn between ordering their Blintzes or Eggs Benedict.  I feel happy that I nailed the Hollandaise Sauce. 

Oh yeah!  I have posted how I adapted this recipe into a bĂ©arnaise sauce, to make this fancy looking dinner for New Year's Eve. It'll be perfect as a Stay-At-Home Valentine's Day Dinner.  

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Big Dude said...

Looks easy peasy and the eggs benedict looks outstanding.

Joanne said...

I usually save hollandaise for special occasions, but having this recipe around is going to be a bit dangerous!

Sam Hoffer @ My Carolina Kitchen said...

I've been using a blender to make Hollandaise for years (the page in the cookbook is stained with splashed butter!) and it's the easiest way to make it. I agree there's not a good way to re-heat it. Your eggs Benedict look fabulous Debbie.

Margaret said...

This is great! I'm trying it tonight. We just had a special order (a present) of Portuguese Sausage arrive and eggs and this Hollandaise will be perfect. You made it look easy.

Debby Foodiewife said...

Yes, Margarete, it is easy! Good luck!

Karen said...

I make this occasionally for breakfast, but I always feel so rushed that it's no fun! Seems like there's too many things to do at the same time. Very yummy, though :)