Chef Dawn Knowlton, owner of Pressed for Thyme Personal Chef Services in Dallas, Texas, just rocked my world with this recipe for Easy Blender Basil Hollandaise.
My husband, Mr. Eat, is a hard core Eggs Benedict lover. We live in “brunch country” somewhere between Jackson and New Orleans, the land of the big, beautiful brunch. And a staple on said brunch menus is Eggs Benedict. But bless my mister’s heart, there just isn’t anything closely resembling Eggs Benedict happening in our home kitchen because I cannot for the life of me make a Hollandaise sauce.
What is Hollandaise Sauce?
In short, it’s one of the five basic sauces every chef must learn to graduate from even the most basic culinary school. But unfortunately, it’s not so simple to make.
The result is rich, luscious sauce that goes with just about everything from the aforementioned Eggs Benedict to fish and fresh vegetables. The standard preparation method requires a whisk, patience and a lot of arm power. I guess I’m just too lazy to get the job done right – thus my ongoing life of Hollandaise kitchen fails.
For most home cooks, hollandaise is the magic you never knew you needed. Now you know.
Let’s Blend It.
When Chef Dawn’s recipe for EASY. BLENDER. HOLLANDAISE. came across my desk, you better believe I ran straight to the kitchen in the privacy of my daytime hours to see if this recipe worked.
And I need it.
And you need a good blender to make this recipe sing. So… Enter to win a Blendtec® Designer 675 here.
Chef Dawn says of her recipe, “The rich creaminess of this sauce can not be denied! Hollandaise is simply one of those things that you should never buy again! This recipe is simple, easy and the freshness of the basil adds an extra layer of flavor that is oh so good.”
Ready to try it? You are. C’mon.
RECIPE: Easy Blender Hollandaise Sauce
- 3 large egg yolks
- 1/2 teaspoon salt
- 1 pinch cayenne pepper
- 1 tablespoon heavy cream
- 1 cup unsalted butter, melted
- 1 tablespoon lemon juice
- 1/3 cup fresh basil leaves
- Place egg yolks, salt, cayenne and cream in blender. Blend for a few seconds at high speed until mixture is smooth and frothy.
- With blender on high speed, slowly add half the butter in a thin, steady stream through the hole in the lid (made for this very use!) – not too slowly. As you add the butter, the sauce should thicken.
- When one half of the butter has been added, add the lemon juice. Then, continue blending adding the butter all of it is incorporated.
- Add the basil and blend just enough to roughly chop and mix through sauce.
>> Want more great tips and advice from Chef Dawn Knowlton? Connect with her directly on the new Chefter app, available now in the App store.