Hollandaise in the Vitamix

[Guest guest]

This is a delicious Hollandaise made in a blender. I am making it this Easter.

This is a good recipe with how to reheat it it too.

I'm going something a little special. I'm making this hollandaise and when it's

hot putting it into a iSI Thermo Whip. If you are unfamiliar with this device

it's used to make espumas or foams. Think of the thing that turns plain water

into club soda. I will put the warm hollandaise into my iSI and charge it then

when I spritz it out it comes out with more form. I've not done it before

because I haven't had a themos type iSI but I have one ordered. In mine I could

do it and put it in a bain marie to keep it warm. I'm looking forward to this.

I've made this blender hollandaise and béarnaise sauce many many times.

Blender Hollandaise Ina

Recipe By: Ina Garten

Published in: Barefoot in Paris, page 144

Ingredients

1 1/2 sticks Butter -- OR

12 tablespoons Clarified Butter

4 extra large Egg yolks -- at room temperature

2 tablespoons Lemon Juice

Kosher salt

1/4 teaspoons Black pepper

2 pinch Cayenne pepper

1 tablespoons Hot tap water

Instructions

Melt the butter in a small saucepan. Place the egg yolks, lemon juice, 1 1/2

teaspoons salt, the pepper, and cayenne in the jar of a blender. Blend for 15

seconds. With the blender on, slowly pour the hot butter into the blender and

blend for 3- seconds, until the sauce is thick. (You can leave it in the blender

at room temperature for up to 1 hour. If it is made in advance, add 1 Tablespoon

of hot tap water and blend for a few seconds before serving. This thins the

sauce a bit and heats it up.

Exported from A Cook's Books -- Recipe management for Macintosh