[The Oatmeal Project, Day 19: Oats Benedict]
We tried to make Hollandaise sauce.
Wait. No, that’s not wholly true.
We failed…three times.
So before we gave up and resorted to topping our perfectly poached egg with a slice of melted American cheese to make our savory steel cut Oats Benedict the healthier man’s version of the McPoor man’s version of the original luxurious Eggs Benedict, we tried this supposed “no fail” Hollandaise sauce made in a blender.
(But only once.)
Blender Hollandaise Sauce
based on Barbara Kafka’s 1962 recipe on epicurious.com
makes about 1 cup
2 sticks butter
3 egg yolks
1 tablespoon lemon juice
½ teaspoon salt, plus more to taste
pinch cayenne pepper
2 tablespoons cream
Melt the butter in a small saucepan. Keep warm over very low heat.
Blend egg yolks, lemon juice, salt, cayenne pepper, and cream at medium high speed until it lightens in color, about 30 seconds.
With blender running at lowest speed, drizzle warm melted butter in a very slow, thin stream. Once all the butter has been added, blend for a few seconds more.
Season to taste with more salt and lemon juice.