Blender hollandaise sauce (and a multitude of sins)

I mentioned a Christmas factoid in the last post that most people gain less than a pound between Thanksgiving and New Year’s. I personally think that is a big fat lie.

Let’s review my holiday food consumption thus far.

  • Lipton’s Onion Soup Dip with Kettle Potato Chips on three separate occasions
  • Five-pepper chicken in a lemon cream sauce
  • Christmas cookies (four occasions)
  • Italian fruitcake (eaten in slivers on 10 occasions so that hardly counts)
  • Homemade sausage bagels
  • Chocolate truffles (only the inside licked out so, once again, that hardly counts)
  • A gross of pistachios in the shell (energy required to pull the shells off negates any caloric value of the nuts)
  • Spiked eggnog (however, when consumed directly from the bottle while standing at the refrigerator that does not count, either)
  • Homemade toffee

The most glorious violation of the season was, by far, the filet mignon with hollandaise sauce on Christmas Eve. Oh, hollandaise. How evil you are. How seductive. Is it wrong to eat you directly out of the blender with a spoon? Oh, it is? Forgive me, then, for I have sinned.

Steak with HollandaiseIt was good. The only redeeming quality of this hollandaise sauce I’m about to present you with is that it’s made in a small batch. Really just enough for three people. Leftover hollandaise can quickly become, well, unfortunate shall we say.

The next time I will see my beloved hollandaise sauce is in March when asparagus come into season. And that’s as it should be. Come Thursday, the order of the day will be sticks and twigs. That will be my new daily diet. Sticks and twigs. But it’s been a good run this holiday season. A very good run.

Blender hollandaise sauce
Prep time: 
Total time: 
Serves: 3
 
Ingredients
  • 2 egg yolks
  • 1½ tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Dash of hot sauce
  • 6 tablespoons butter
Instructions
  1. Put the egg yolks, lemon juice, salt, pepper and hot sauce in a blender. Blend briefly.
  2. Melt the butter in the microwave or in a small saucepan on the stove.
  3. With the blender running, slowly pour the melted butter through the top of the blender. The sauce will emulsify.
  4. You can hold the sauce for about a half hour but why would you wait that long to eat it?
 

 

 

One Comment

  1. Julie
    JulieReply
    January 1, 2014 at 7:35 am

    Five pounds is conservative. I blame cookies and cheese.

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