This morning I made a blender Hollandaise sauce. It's so easy peasy I
don't know why I was intimidated by it.

I made my rendition of Eggs Benedict.

Gather some eggs spices and butter.
http://i44.tinypic.com/120kmy8.jpg

Melt the butter, whir the egg yolks and spices in the blender,
http://i40.tinypic.com/ma9itd.jpg

Add the butter in a slow stream. Yummy thick sauce.
http://i42.tinypic.com/9hnzhi.jpg

Get leftover roasted corn, be sure and scrape all the goodness off the
cob, and roasted jalapeno pepper. Heat them up with a little butter.
Heat up some Canadian Bacon and put on a toasted English muffin.
http://i42.tinypic.com/1pbgvs.jpg

Scramble the egg whites from the eggs used in the sauce.
Top the bacon with the heated roasted corn and jalapenos, top with
some white cheddar cheese, and the scrambled egg. Then, load on the
hollandaise sauce.
http://i42.tinypic.com/5300b7.jpg

Oh_My_Gosh, so delicious.
http://i43.tinypic.com/2cfphzr.jpg

Here's the recipe. Thanks triolus http://triolus.com/ for the heads up
on the recipe.

@@@@@ Now You're Cooking! Export Format

Easy Blender Hollandaise Sauce

sauces/dips

3 egg yolks (see how to separate eggs)
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne (optional)
10 tablespoons unsalted butter
if using salted butter; skip the salt

1 Melt the butter slowly in a small pot. Try not to let it boil - you
want the moisture in the butter to remain there and not steam away.
2 Add the egg yolks, lemon juice, salt and cayenne (if using) into
your blender. Blend the egg yolk mixture at a medium to medium high
speed until it lightens in color, about 20-30 seconds. The friction
generated by the blender blades will heat the yolks a bit. The
blending action will also introduce a little air into them, making
your hollandaise a bit lighter.
3 Once the yolks have lightened in color, turn the blender down to its
lowest setting (if you only have one speed on your blender it will
still work), and drizzle in the melted butter slowly, while the
blender is going. Continue to buzz for another couple seconds after
the butter is all incorporated.
4 Turn off the blender and taste the sauce. It should be buttery,
lemony and just lightly salty. If it is not salty or lemony enough,
you can add a little lemon juice or salt to taste. If you want a
thinner consistency, add a little warm water. Pulse briefly to
incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop.
Use within an hour or so.
Makes about 1 cup of sauce, good for about 4-6 servings.

Notes: Simplyrecipes.com


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/09/10

In article >,
koko > wrote:

> This morning I made a blender Hollandaise sauce. It's so easy peasy I
> don't know why I was intimidated by it.
>
> I made my rendition of Eggs Benedict.
>
> Gather some eggs spices and butter.
> http://i44.tinypic.com/120kmy8.jpg
>
> Melt the butter, whir the egg yolks and spices in the blender,
> http://i40.tinypic.com/ma9itd.jpg
>
> Add the butter in a slow stream. Yummy thick sauce.
> http://i42.tinypic.com/9hnzhi.jpg
>
> Get leftover roasted corn, be sure and scrape all the goodness off the
> cob, and roasted jalapeno pepper. Heat them up with a little butter.
> Heat up some Canadian Bacon and put on a toasted English muffin.
> http://i42.tinypic.com/1pbgvs.jpg
>
> Scramble the egg whites from the eggs used in the sauce.
> Top the bacon with the heated roasted corn and jalapenos, top with
> some white cheddar cheese, and the scrambled egg. Then, load on the
> hollandaise sauce.
> http://i42.tinypic.com/5300b7.jpg
>
> Oh_My_Gosh, so delicious.
> http://i43.tinypic.com/2cfphzr.jpg
>
> Here's the recipe. Thanks triolus http://triolus.com/ for the heads up
> on the recipe.

You are getting really artistic with those collages. :-) Cool idea!

I especially like that shot from the top/inside of the blender. <lol>

Nicely done.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 09 May 2010 18:23:55 -0500, Omelet >
wrote:

>In article >,
> koko > wrote:
>
>> This morning I made a blender Hollandaise sauce. It's so easy peasy I
>> don't know why I was intimidated by it.
>>
snippage
>
>You are getting really artistic with those collages. :-) Cool idea!
Thanks Om. Just dinking around today having fun, seeing what I can do.
>I especially like that shot from the top/inside of the blender. <lol>
That was a lucky shot. Just held the camera over the opeining and
hoped for the best. ;-)

>Nicely done.
Thank you very much.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/09/10

On 2010-05-09, koko > wrote:

> 1 Melt the butter slowly in a small pot. Try not to let it boil - you
> want the moisture in the butter to remain there and not steam away.
> 2 Add the egg yolks, lemon juice, salt and cayenne (if using) into
> your blender. Blend the egg yolk mixture at a medium to medium high
> speed until it lightens in color, about 20-30 seconds. The friction
> generated by the blender blades will heat the yolks a bit. The
> blending action will also introduce a little air into them, making
> your hollandaise a bit lighter.

Not sure this qualifies as a Hollandaise. The mixture, especially the
yolks, need to be cooked, not just warmed. It sounds like you are
making a butter-based mayonnaise. Not a bad idea, but not a true
Hollandaise.

What say yee all?

nb

In article >,
notbob > wrote:

> On 2010-05-09, koko > wrote:
>
> > 1 Melt the butter slowly in a small pot. Try not to let it boil - you
> > want the moisture in the butter to remain there and not steam away.
> > 2 Add the egg yolks, lemon juice, salt and cayenne (if using) into
> > your blender. Blend the egg yolk mixture at a medium to medium high
> > speed until it lightens in color, about 20-30 seconds. The friction
> > generated by the blender blades will heat the yolks a bit. The
> > blending action will also introduce a little air into them, making
> > your hollandaise a bit lighter.
>
> Not sure this qualifies as a Hollandaise. The mixture, especially the
> yolks, need to be cooked, not just warmed. It sounds like you are
> making a butter-based mayonnaise. Not a bad idea, but not a true
> Hollandaise.
>
> What say yee all?
>
> nb

Interesting observation.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

"koko" > wrote in message
...
>
> This morning I made a blender Hollandaise sauce. It's so easy peasy I
> don't know why I was intimidated by it.
>
> I made my rendition of Eggs Benedict.
>
> Gather some eggs spices and butter.
> http://i44.tinypic.com/120kmy8.jpg
>
> Melt the butter, whir the egg yolks and spices in the blender,
> http://i40.tinypic.com/ma9itd.jpg
>
> Add the butter in a slow stream. Yummy thick sauce.
> http://i42.tinypic.com/9hnzhi.jpg
>
> Get leftover roasted corn, be sure and scrape all the goodness off the
> cob, and roasted jalapeno pepper. Heat them up with a little butter.
> Heat up some Canadian Bacon and put on a toasted English muffin.
> http://i42.tinypic.com/1pbgvs.jpg
>
> Scramble the egg whites from the eggs used in the sauce.
> Top the bacon with the heated roasted corn and jalapenos, top with
> some white cheddar cheese, and the scrambled egg. Then, load on the
> hollandaise sauce.
> http://i42.tinypic.com/5300b7.jpg
>
> Oh_My_Gosh, so delicious.
> http://i43.tinypic.com/2cfphzr.jpg
>
> Here's the recipe. Thanks triolus http://triolus.com/ for the heads up
> on the recipe.
>
> @@@@@ Now You're Cooking! Export Format
>
> Easy Blender Hollandaise Sauce
>
> sauces/dips
>
> 3 egg yolks (see how to separate eggs)
> 1 tablespoon lemon juice
> 1/2 teaspoon salt
> 1/8 teaspoon cayenne (optional)
> 10 tablespoons unsalted butter
> if using salted butter; skip the salt
>
> 1 Melt the butter slowly in a small pot. Try not to let it boil - you
> want the moisture in the butter to remain there and not steam away.
> 2 Add the egg yolks, lemon juice, salt and cayenne (if using) into
> your blender. Blend the egg yolk mixture at a medium to medium high
> speed until it lightens in color, about 20-30 seconds. The friction
> generated by the blender blades will heat the yolks a bit. The
> blending action will also introduce a little air into them, making
> your hollandaise a bit lighter.
> 3 Once the yolks have lightened in color, turn the blender down to its
> lowest setting (if you only have one speed on your blender it will
> still work), and drizzle in the melted butter slowly, while the
> blender is going. Continue to buzz for another couple seconds after
> the butter is all incorporated.
> 4 Turn off the blender and taste the sauce. It should be buttery,
> lemony and just lightly salty. If it is not salty or lemony enough,
> you can add a little lemon juice or salt to taste. If you want a
> thinner consistency, add a little warm water. Pulse briefly to
> incorporate the ingredients one more time.
> Store until needed in a warm spot, like on or next to the stovetop.
> Use within an hour or so.
> Makes about 1 cup of sauce, good for about 4-6 servings.
>
> Notes: Simplyrecipes.com
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
>
> www.kokoscornerblog.com
> updated 05/09/10

Looks yummy. Needs black pepper.

On Tue, 11 May 2010 17:36:05 -0400, "Kswck" >
wrote:

>
>"koko" > wrote in message
.. .
>>
>> This morning I made a blender Hollandaise sauce. It's so easy peasy I
>> don't know why I was intimidated by it.
>>
>> I made my rendition of Eggs Benedict.

snippage
>
>Looks yummy. Needs black pepper.
>
Thanks. The freshly ground black pepper was added after the shot :-)

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/09/10

On May 9, 6:00*pm, koko > wrote:
>
>
> Scramble the egg whites from the eggs used in the sauce.
> Top the bacon with the heated roasted corn and jalapenos, top with
> some white cheddar cheese, and the scrambled egg.

You managed to not waste the egg whites. Good for you. I often don't
do as well in that regard.
>
> koko

--Bryan

Billy wrote:

> I have become a major user of Nelly and Joe's Key Lime Juice. In a
> yellow bottle at your market.

Look carefully at the bottle. Does it say "Key West Lime Juice"? If it does,
it's not key lime juice. They throw in the word "west" to change the
meaning; it's just plain (Persian) lime juice with a preservative, a big
markup, and a slimy marketing technique.

Bob