Hollandaise au Blendeur

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Approximate Cost: $5

The blender can be an efficient tool for making classic French sauces like Hollandaise and Béarnaise—a clever shortcut developed by Danny Bowien. In this recipe, the heat generated from the blender blades, coupled with warm butter, re-create the low-heat water-bath method traditionally used to emulsify butter sauces. Think of this as hollandaise, rejiggered for a bachelor-pad kitchen. (Note: We conducted testing of this recipe in an actual bachelor pad.)

Ingredients

You will Need

  • 4 egg yolks
  • ½ teaspoon dijon mustard
  • 5 shakes of tabasco
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine
  • 2 cups melted butter
  • up to 1 cup water

Method

  1. Place all of the ingredients except butter and water in the blender and start on low.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Microwave butter for 2 minutes. Make sure the butter’s pretty hot, but not boiling.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. Gradually increase blender speed to high, and slowly introduce butter to emulsify.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  4. Thin the sauce with water to achieve the desired consistency.

    (for more on emulsions.)

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  5. Let the entire mixture spin on high for 45 seconds to warm/cook.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

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