Cuisinart CBT-2000P1 Recipe - Page 109

Æollanda°E, SaucE

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HolIlnSastananudca Hollandaise sauce is notoriously tricky to make - but this recipe makes it almost impossible to mess up. Makes ²∕³ cup 8 tablespoons (1 stick) unsalted butter 4 large egg yolks ¼ teaspoon kosher salt pinch cayenne pepper 1 tablespoon fresh lemon juice 1. Put the butter into a small skillet over low heat. Melt butter until it reaches a slight simmer. 2. While the butter is melting, put the remaining ingredients into the blender jar. Secure lid. 3. Select Speed 1 and press Start. Blend to combine ingredients, about 30 seconds. 4. With the blender still running on Speed 1, remove the measuring cup from the blender lid. Very carefully drizzle in the hot butter through the opening, using the measuring cup or a dishtowel as a shield to prevent any splatter. When adding the butter be careful not to add the white milk solids that will be left in the bottom of the pan. 5. Once all the butter has been added, turn off blender and check sauce for consistency. If overall consistency is too thick, blend in hot water, 1 tablespoon at a time. 6. Taste and adjust seasoning as desired. Serve immediately or transfer to a double boiler to keep warm. Nutritional information per serving (2 tablespoons): Calories 194 (95% from fat) / Carb. 0g / Pro. 2g / Fat 21g / Sat. Fat 12g / Chol. 192mg / Sod. 104mg Calc. 22mg / Fiber 0g 109

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109
Hollandaise sauce is notoriously tricky to make — but this recipe
makes it almost impossible to mess up.
Makes ²∕
³
cup
8
tablespoons (1 stick) unsalted butter
4
large egg yolks
¼
teaspoon kosher salt
pinch cayenne pepper
1
tablespoon fresh lemon juice
1.
Put the butter into a small skillet over low heat. Melt butter until it reaches
a slight simmer.
2.
While the butter is melting, put the remaining ingredients into the blender jar.
Secure lid.
3.
Select Speed 1 and press Start. Blend to combine ingredients, about 30 seconds.
4.
With the blender still running on Speed 1, remove the measuring cup from
the blender lid. Very carefully drizzle in the hot butter through the opening,
using the measuring cup or a dishtowel as a shield to prevent any splatter.
When adding the butter be careful not to add the white milk solids that will
be left in the bottom of the pan.
5.
Once all the butter has been added, turn off blender and check sauce for
consistency. If overall consistency is too thick, blend in hot water, 1 tablespoon
at a time.
6.
Taste and adjust seasoning as desired. Serve immediately or transfer
to a double boiler to keep warm.
Nutritional information per serving (2 tablespoons):
Calories 194 (95% from fat) / Carb. 0g / Pro. 2g / Fat 21g / Sat. Fat 12g / Chol. 192mg / Sod. 104mg
Calc. 22mg / Fiber 0g
Æollanda°E
In·tan±
SaucE