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Make Ahead Blender Hollandaise
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8 - 10 halves

Comments
From this place   https://playswellwithbutter.com/eggs-benedict-for-a-crowd/
crab eggs benedict
Make Ahead Blender Hollandaise sauce on fresh Dungeness Crab Eggs Benedict. 
 
RAW EGG NOTE: This sauce includes uncooked egg yolks, which does carry a small amount of risk. Please use caution in consuming raw and lightly cooked eggs due to the risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Immunocompromised people, babies, and other groups may need to avoid this sauce for the reasons stated above. If you're unsure of your risk, please consult a trusted physician.

Ingredients
3 large egg yolks (see raw egg warning in comments)
1/2 - 1 tsp. Dijon mustard (optional)*
1 TBS. lemon juice
8–10 TBS. butter, melted** ††
Salt to taste††
 
* Many recipes I read omitted the Dijon mustard or only 1/2 teaspoon. The last batch I made had a tiny bit more than a teaspoon and I could slightly taste it.
** For a thicker hollandaise, use 6-8 tablespoons butter. For a thinner hollandaise, use 8-10 tablespoons butter. I used 6 tablespoons for the sauce in the picture.
†† Original recipe called for unsalted butter and 1 tsp. salt, but I found that to be too salty. So I suggest regular butter and salt to taste after.
 

Directions
  1. Melt the butter and set aside. DO NOT let it boil as this will remove some of the water that it needs. If you do it in a microwave, do it in 10 second increments.
  2. In a blender, stick blender, or small food processor, blend the egg yolks, lemon juice, Dijon mustard, & desired seasonings, for about 30 seconds.
  3. With the blender/food processor running, very slowly stream in the hot, melted butter until the hollandaise sauce is creamy, emulsified, & has reached your desired consistency.
Keep warm by putting container of hollandaise sauce in a pan of warm, NOT HOT, water.
 
Transfer hollandaise to an airtight jar or container and store in the refrigerator for up to 3 days. To reheat, put it in a bowl and float that in another bowl of warm water. Or microwave in 5 second bursts.

The Cook:  Dave Ferguson Keywords: hollandaise, eggs benedict, breakfast
Category: Breakfast
Cookbooks: All
Recipe #1263 was added on April 16, 2022 by deebeeeff and last updated on January 21, 2024.
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