Since I bought a new full size food processor for my birthday, I decided one of the first things I should make was blender Hollandaise. Since I am still scared to make the real over the stove version, I thought this would be a nice introduction for me. And Eggs Benedict was something The Good Husband requested for dinner recently.
I checked out some blogs for a basic recipe and my trusty Joy of Cooking. Really all this sauce is, is butter, egg yolks and lemon juice. There didn't seem to be a consensus of the proper ratio of butter to egg. I saw everything from 4 egg yolks and 1 stick of butter to 3 egg yolks and 2 sticks of butter. So armed with the knowledge that I couldn't screw up the ingredients, I set out to use my new food processor for the first time.
While I didn't screw up the ratios, I think I could have made sure the butter was a little hotter before I added it to the processor. I added the butter while it was warm, not hot, to the processor and by the time I was finished adding all of it, the sauce had cooled considerably. That said, I probably took a gamble on having the yolks cooked enough, but I lived so it must have been ok.
4 egg yolks
1 stick buttered
juice of one lemon
salt and pepper to taste
cayenne pepper to taste
~In the bowl of a food processor or blender, add egg yolks, salt and pepper and blend for 2 minutes to combine.
~Meanwhile, in a small sauce pan over medium heat, melt butter until hot but not brown. With the food processor or blender still running, slowly pour butter into egg mixture until combined. Add the juice of one lemon and continue blending. If sauce is too thick add more lemon juice until desired consistency. Add cayenne pepper to taste and serve immediately.
recipe by: The Good Wife