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Blender
Hollandaise
Kathy asks: I've heard that you can make hollandaise sauce in a blender, and that it comes out just as well as making in the traditional way, and maybe even better. Is this right? How is it done? Also, who does your hair? Tom sez: I used to make hollandaise that way all the time. Blender hollandaise is much less prone to problems, but I don't think it's quite as good. Still, it's better than if you do it the traditional way and then break it. Here's how. Start with three egg yolks, a teaspoon of lemon juice, a teaspoon of red wine vinegar, and a generous pinch of cayenne pepper. Put that all into a blender and run it just until everything is mixed thoroughly. Then melt a cut-up stick of salted butter in a microwave on fifty percent power for two minutes. (All microwaves are different, but in mine this gets it melted to point where it's beginning to bubble--and that's what you want.) Run the blender on medium speed while adding the butter in a very slow drizzle. After half the butter is in, add a tablespoon of water, and then add the rest of the butter, as slowly as before. This is almost foolproof, and gives you a nice fluffy hollandaise. You can set the blender container in a pan of warm water to hold it for awhile. As for what is left of my hair, Harold Klein, the barber at the Royal Orleans Hotel, cuts it. But I don't want to blame this mess on him. I have terrible hair and you're just trying to make fun of me. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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