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Easy Blender Hollandaise Sauce

Easy Blender Hollandaise Sauce

I absolutely love Hollandaise sauce, but I do not have the patience for all that whisking and praying that it will turn out right. I am so glad I discovered the blender method! This is quick and easy and the end result is just the same, except it leaves me in a better mood.

Ingredients:

6 egg yolks
1 stick butter
¼ cup lemon juice
Cayenne
Salt

Separate your eggs and put the yolks in the blender. Add lemon juice to blender. Add cayenne and salt. Melt butter in a sauce pan and heat until bubbling. With the lid on the blender, but the center thing removed, turn on the blender. While the blender is running slowly drizzle the hot butter in. Put center thing back in blender and keep blending for a minute or so.

The hot butter cooks the egg yolks a bit, for the sake of the squeamish. However, if the blender isn’t running when you start drizzling it in or if your pour it in too fast, it can really cook the yolks and ruin the texture of the sauce.

Serve with asparagus, steamed artichokes, eggs benedict, or as a tasty dip. The possibilities are endless.

So, now what to do with all those egg whites? If you’ve got any suggestions I would love to hear them!
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Light and Easy Sauce for Asparagus, Brussels Sprouts, and Other Steamed Vegetables

Light and Easy Sauce for Asparagus, Brussels Sprouts, and Other Steamed Vegetables

I originally mentioned this sauce in response to a comment on Asparagus and Hollandaise Sauce.

This is the easiest sauce I’ve come up with for steamed vegetables. I used to serve them with Ranch dressing, which is a tasty way to eat them, but it can clash with other sauces, and it tends to overpower the vegetables. Some things I love about this sauce are:

  • You don’t actually have to do the work of making a sauce
  • It does not dirty another dish
  • It is very versatile – you can adjust the flavors to compliment your main dish
  • It is not a heavy sauce, which is nice sometimes especially if your main dish already uses a thick sauce

Here is how to make it.

After you put the vegetables in the steamer basket, before you turn on the heat, place some pats of butter and some spices (whatever you like!) on top of the vegetables and splash them with a bit of lemon juice. When it has finished steaming you will have a tasty sauce in the bottom of the pan that you can spoon over the veggies.

That’s it! Very easy.

Usually I use garlic powder and salt (I like that best for Brussels sprouts) but you can go crazy with the spices. When I make asparagus, I usually add dill. If you don’t like or don’t want the lemony flavor, you can skip the lemon juice. Adding a little soy sauce instead might work. I haven’t tried it, so I don’t know if it will try to stick to the pan, but you could always add it after the steaming is done.

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Asparagus & Hollandaise Sauce

Asparagus & Hollandaise Sauce

Another from the Valentine’s Day, 2006 issue.

In 19th-century France, bridegrooms were fed three courses of asparagus because of its reputation for igniting passions.

Steam asparagus just until tender (less than 10 minutes). Serve topped with Hollandaise sauce.

Hollandaise Sauce

3 egg yolks
Butter, 2 sticks, melted, cooled to room temperature
Lemon juice, 2 tablespoons
Salt, ½ teaspoon
Cayenne pepper, dash

In the upper section of the double boiler (before heating) stir egg yolks with a wire whisk until well-blended. Do not beat. Heat water in the bottom section to a simmer, constantly stirring the egg yolks. When the eggs become thick (like heavy cream) add butter while stirring. Add lemon juice while stirring. Remove from heat and add salt and cayenne. If the sauce separates don’t throw it out! Pour it into another container, clean the top of your double boiler, and start over using the sauce you have already made in place of the egg yolks.

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Basic Alfredo Sauce

Basic Alfredo Sauce

Butter, 1 stick
Garlic, as much as you can stand to peel and slice
Half and half, 1 pint
Parmesan, 6-8 oz
Salt and pepper to taste

Melt butter on medium high heat. Add garlic and sauté for 5 minutes. Add half and half and bring up to hot but DO NOT BOIL, whisking constantly. When half and half is hot add parmesan slowly, whisking constantly, it should melt pretty quickly. Whisk until thoroughly blended.

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