Pre-warming the blender jar is the only finicky (if you can call it that) step, but a totally necessary one: A little heat is important for the sauce to emulsify, and the gentle warmth of the blender will better help the sauce along. And not something anyone wants to tend to, while also flipping pancakes, squeezing oranges for juice, and crisping bacon.Įnter this truly genius trick from chef Eric Ripert: whipping hollandaise up in a blender. The sauce is heated over a double boiler, and whisked constantly, so as to cook the eggs but not to curdle, or break, the sauce. Well, the yolk specifically: Egg yolks contain lecithin (Greek for “yolk”!), a substance that attracts both fat and water, and combines them smoothly. How can it be that two immiscible ingredients (butter is a fat, lemon juice is essentially water) play together so well as to form a singular creamy sauce? The answer lies in egg’s emulsifying, binding powers. Reverse, reverse! Let’s revisit the sauce’s components: butter, egg, and an acid. As lexicographer John Ayto recorded in The Diner's Dictionary: Word Origins of Food and Drink, “hollandaise” is French for “Dutch sauce.” The name was given in the 16th century, and the sauce was invented as perfect accompaniment for Dutch asparagus.īut wait-hold on. The sauce in question is a delicate emulsion of egg yolk, melted (sometimes clarified) butter, and an acid (whether lemon or white wine vinegar). Put the butter in a small microwave-safe bowl and melt in a microwave. Hollandaise is notoriously difficult to execute on its own, but harder still to time its delivery with egg poaching, bread toasting, ham frying, and side-of-fruit slicing. Put the egg yolk, lemon juice, and cayenne in a blender. It’s so easy you might be making eggs Benedict every weekend. How to make this quick + easy hollandaise sauce in your blender First, melt ghee (or butter if youd prefer) in the microwave for 1-minute. fresh lemon juice, plus more Kosher salt and freshly ground black pepper Preparation Fill a blender with hot water set. Ripert instructs us to emulsify all ingredients in a blender pre-warmed with hot water instead of whisking at the stove top. 1 1/4 cups (2 1/2 sticks) unsalted butter, cubed 2 large egg yolks 2 Tbsp. That is, unless you use this smart trick from chef Eric Ripert. Notoriously difficult to perfect, this mother sauce is an ethereal combination of butter, eggs, and lemon juice that comes together over a double boiler. Eggs Benedict is a classic recipe beloved by brunch-goers the world over, but most home cooks shy away from it for one reason: Hollandaise sauce.
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