Blender Hollandaise Sauce

4 Servings
Eggs American
Brunch Sauces Eggs American

1 stick ter
3 ea s
2 tablespoon on juice
1 teaspoon t
1/2 teaspoon enne pepper

Melt the butter in a dish in the microwave. Separate the eggs into yolk and whites. Discard the whites. In a blender, put the yolks, lemon juice, salt and cayenne pepper and let sit until room temperature. Turn on the blender for 1 min. Very slowly, add a tablespoon of the bowling butter from the microwave. Blend again for another minute. Then add another tablespoon of bowling butter. Do this about 3-4 times, then you can start increasing the butter more and more. Watch the sauce and verify that it's thickening. If it refuses to thicken, then the butter was added too fast or it wasn't boiling butter, so restart (sorry!). Serve over english muffins layered with ham and poached or boiled/sliced eggs. Use all the sauce, as if you microwave it, you'll get scrambled eggs.


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Blender Bearnaise Sauce

4 Servings
Eggs
French
New Year Christmas Dinner Party Sauces Eggs French









Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool. Blend yolks and bearnaise reduction together in a blender. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce.


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