Last updated on December 2nd, 2011
IN SPRING, this gardening-gourmet’s fancy turns to luscious, lemony Hollandaise. Why? Because the sauce never fails to raise the season’s green offerings (like the asparagus pictured up top) up to new levels of deliciousness. I used to make the sauce in the slow, traditional manner, which involved much whisking (and much praying, too, that the egg yolks wouldn’t scramble as they heated). Today I know how to turn out perfect Hollandaise in 3 minutes flat, by using a blender instead of a whisk.
The only problem I’ve encountered with blender-Hollandaise is splattering. You see, the melted butter is added to the blended eggs while the machine is running. You can imagine the mess you’ll make if you try to do this with the blender’s lid completely removed. So hopefully your blender is equipped with a little pour-opening, like the one pictured above.
2. Cut the stick of butter lengthwise in half, then in quarters. Dice the quarters into 1/4-inch pieces. Melt these in a saucepan set over a low flame.
3. Remove the little pour-cap from the lid of the blender, turn the machine on (again, at highest speed), and add the melted butter first in droplets, then in a steady but very slow stream. The sauce will instantly thicken.
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