Scroll Down Scroll down to see the selected recipe. Scroll Down
782 Recipes

Make A Boxed Cake Mix Taste Like Bakery Cake Has Comments
Make A Week's Worth Of Healthy Egg Breakfast Sandwiches In 15 Minutes Has Comments
Make Ahead Blender Hollandaise Has Comments Has Images
Make Your Own Cinnabon Frosting Has Comments
Manhattan Clam Chowder
Maple Bran Loaf
Maple Nut Coffee Buns
Margarita Chex® Fiesta Mix
Marinated Cheese Has Comments
Mary's Meatloaf Has Comments
Maryland Crab Soup Has Comments
Maryland Mushroom Pie
Mash Potato Casserole
Mayonnaise Cake Has Comments
Meat Sauce
Meatloaf
Meatloaf Muffins With Barbecue
Mediterranean Chicken With Feta Cheese Has Comments
Mexi - Allen Has Comments
Mexican Corn Soup Has Comments
Make Ahead Blender Hollandaise
Click to Share on Facebook Click to Share on Twitter
Print Recipe Print     Print Recipe w/o CommentsPrint w/o Comments     View Full Page View Full Page   
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

Recipe #1263 was added on April 16, 2022 by deebeeeff and last updated on January 21, 2024.
Click on Any Image to Launch Enlarged Gallery...
recipe_image


Return to Top Return to Top
Our Newest Recipes
April 26, 2024: Jacques Pépin's Leftover Bre...
February 09, 2024: Make Your Own Cinnabon Frosting
February 05, 2024: Bess Truman's Frozen Lemon Pie
February 03, 2024: Julia Child’s French Onion ...
January 19, 2024: Cranberry Salsa
January 18, 2024: Sugar Cookies
January 14, 2024: Darren McGrady's Original Balmora...
January 14, 2024: Oatmeal Shortbread
December 16, 2023: Royal Icing
December 16, 2023: Nuts and Bolts - Mary's Version
December 10, 2023: 25 Uses for Coffee Filters
December 09, 2023: Shortbread Cookies (Darren McGrad...
December 07, 2023: Fluffier Pancakes by Adding Sour ...
November 29, 2023: Nuts and Bolts - Alternate Versio...
October 25, 2023: Edna Mae’s Sour Cream Pan...
September 25, 2023: My Sciabica's Dressing
September 19, 2023: Croutons Fail
July 16, 2023: Sous Vide Poached Eggs

Return to Top Return to Top
Recent Updates
April 26, 2024: Jacques Pépin's Leftover Bre...
April 09, 2024: Jacques Pépin Crepes Confitu...
March 01, 2024: Make A Boxed Cake Mix Taste Like ...
February 09, 2024: Make Your Own Cinnabon Frosting
February 05, 2024: Bess Truman's Frozen Lemon Pie
February 03, 2024: Country Oatmeal Bread
February 03, 2024: Swedish Meat Balls
February 03, 2024: Julia Child’s French Onion ...
January 21, 2024: Make Ahead Blender Hollandaise
January 19, 2024: Cranberry Salsa
January 18, 2024: Oatmeal Shortbread
January 18, 2024: Sugar Cookies
January 16, 2024: Shortbread Cookies and/or Butter ...
January 16, 2024: Shortbread Cookies (Darren McGrad...
January 16, 2024: Darren McGrady's Original Balmora...
December 21, 2023: Royal Icing
December 16, 2023: Nuts and Bolts - Mary's Version
December 16, 2023: Nuts and Bolts

Return to Top Return to Top
Help, Cookie Policy, Privacy Policy, and Terms of Service
Help: Seriously? You don't need any help.

Cookie Policy: Cookies are only used for registered users for the keep logged-in function, if you select it. They are also used to let us know that you don't want cookies set. Ironic, ain't it!

Privacy Policy: I don't share your information with anyone; I don't even know how!

Terms of Service: Be nice!

About TFR: Click me to learn more about The Ferguson Recipes!



Founded Founded April 13, 2006   
Copyright 2006 - 2024 fergusonrecipes.com
Email: adminATfergusonrecipesDOTcom