Recipe of the Week


Prep Time: 15 Minutes
Yields: 1½ Cups

The blender method for hollandaise sauce is a shortcut to creating the classical hollandaise. The same light, citrus flavor is created in this quick, simple process.

8 ounces unsalted butter
3 egg yolks
2 tbsps red wine vinegar
1 tbsp dry white wine
1 tsp lemon juice
dash of Louisiana hot sauce
salt and white pepper to taste

Fill a blender with hot tap water and set aside for 5 minutes. Pour out water. In a small saucepot, melt butter, swirling constantly until it reaches 150°F. In blender, combine egg yolks, vinegar, wine, lemon juice, hot sauce, salt and white pepper. Blend mixture on high speed for 2 minutes. As mixture continues to blend, slowly pour in butter in a steady stream until all is added. Serve immediately. This sauce cannot be reheated as butter will melt and separate.




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