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GMC Trade Secrets

Problems with blender hollandaise sauce

I have used a Southern Living recipe for 'blender hollandaise sauce'...however, some times it gets thick and sometimes it doesn't...I can't for the life of me figure out why...here's the recipe:

3 egg yolks

1 tb. lemon juice

1/8 tea. salt

dash of pepper

1/2 cup butter-melted

combine first 4 ingredients in blender, glen til thick and lemon colored.  add butter in a slow steady stream; continue to blend until think...

Do you have any explanation as to why sometimes it gets thick and sometimes it doesn't?

Thanks

Cheri


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12 answers
1 helpful answer

Hi cheri, The key to thick holladaise or myonaisse is the slow steady stream part. If you don't do it very slowly it will not emulsify. Happy hollandaisse, Sandy

 
Posted 2009-10-05T12:35:32Z
sondca was invited by Yedda to answer this question.

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