Saturday, March 7, 2009

Salmon Eggs Benedict with Blender Hollandaise Sauce

A "cleanin' out the overcrowded fridge" breakfast made with smoked salmon leftover from a birthday party Jennifer went to last weekend, english muffins we always have hanging around, eggs, dill from the Aerogarden and an easy hollandaise sauce made in the blender.

The blender hollandaise is from a recipe I found in the Washington Post food section several years ago. As far as hollandaise goes, it's very lemony, but pretty easy, relatively speaking- less stirring and watching to make sure it doesn't break. The lemon flavor went especially well with the salmon and dill.

Blender Hollandaise Sauce

Makes 1 cup

Make sure the egg yolks, lemon juice and hot pepper sauce are at room temperature; otherwise, the sauce could turn out too thin. If it is too thick, add warm water by droplets with the blender on low.
Adapted from "The Blender Cookbook" by Ann Seranne (Doubleday, 1961).

6 oz (1 1/2 sticks) unsalted butter
3 egg yolks, room temp
2 TBS lemon juice
1 tsp hot pepper sauce, such as Tabasco
1/4 tsp salt
1/8 tsp freshly ground black pepper

In a small saucepan over medium-high heat, heat the butter for about 2 minutes, until it is bubbling (do not let the butter brown).

Place the remaining ingredients in a blender and blend on high speed to mix well.

With machine running, pour the hot melted butter into the yolk mixture in a slow, steady stream through the hole in the blender lid.

When all the butter has been incorporated, the sauce is done. It should have the consistency of a creamy salad dressing. Serve immediately.