Today is In Purrsuit of Flavors sponsored by Nelly and Phenny and The Canadian Cats.
… and this time we have something saucy…. a SAUCE…. whatever you want, either something you like on a sandwich, something you like for ice cream or something you like with noodles, potatoes, salad…
Mom uses this recipe from the Joy Of Cooking for eggs Benedict - it's easy peasy and pretty much fail-proof!
BLENDER HOLLANDAISE
3 egg yolks 2 tablespoons lemon juice A pinch of cayenne 1/4 teaspoon salt 1/2 cup butter - Heat to bubbling stage - do not brown (cover in the microwave - otherwise it spatters) Have all ingredients (except butter) in blender ready Heat butter - in the microwave (be sure to cover) Cover blender and turn on high. After about 3 seconds remove lid and gradually pour hot butter over the egg mixture in a steady stream. By the time butter is poured in (about 30 seconds) the sauce should be finished. Will be thick and pale yellow colored. (If not, continue about 5 seconds longer.) Serve at once. |
