A couple of weeks ago, we went to the Orchard House in Marsing, ID. and I had what they call the B o B – Best of Both. Eggs Benedict with Ham and Eggs Benedict with Spinach and Salmon. I used fresh spinach, sesame bagel and lox. I think the breakfast was awesome. The recipe for the extremely easy Hollandaise Sauce is in the recipe file above, Easy Blender Hollandaise Sauce. Look at this –
Thank-You Kris Thompson, Owner of The Orchard House for the inspiration to make this. And Thank-You Russ Terrell for the awesomely easy Hollandaise sauce recipe and technique.
This was, by far, one of the better dinners we have made in a while. It was almost comfort food. I would easily pay $15 -$20 for this meal. It was scrumptious. To the Hollandaise Sauce I added a little lemon zest to “liven it up” just a little more without adding a lot of cayenne. The Extravagonzo Infused Oil and the Cold Springs Winery wine are both Idaho products.
OK. It’s been two weeks since I have been in the kitchen. Withdrawl!! Back to the comfort of our awesome kitchen. What to make. It’s Sunday morning – I usually make some special breakfast. OK. Just got fresh eggs from Meadowlark Farms in Nampa, ID. We have some ham and Robin bought some fresh English Muffins. We have lemon and cayenne and unsalted butter. How about Eggs Benedict? Sounds good to me. Make the Hollandaise from scratch with Russ’ recipe for Easy Blender Hollandaise Sauce. And as long as it has taken me to write this, I could have made another batch. It’s that easy and that good! The recipe is also held permanently in the Boise Foodie Blog Recipes above. Here is the result of about 20 minutes in the kitchen. Yum-O!
Ever want to know how to make a Hollandaise Sauce for your asparagus or Eggs Benedict? Here is a really great and easy recipe for making this Mother Sauce. No cooking! The photo here shows the sauce with Eggs Benedict. Thank you Russ Terrell (Boise) for this recipe. Cheers and enjoy!! Left-Click the photo to see an enlarged view.
Easy Blender Hollandaise Sauce
Source: Bob and Robin Young
Recipe Source: Russ Terrell, Boise, ID
Yield: 1 cup
3 Egg Yolks
1 T fresh squeezed Lemon Juice
½ t Sea Salt
⅛ t Cayenne (Optional)
10 T unsalted Butter (If using salted butter, skip the added salt. Bob used the microwave on Defrost for about 1½ minutes 3 times to melt the butter. Came out fine.)
1. Melt the butter slowly in a small pot. Try not to let the butter boil – you want the moisture in the butter to remain there and not steam away. See the note above using a microwave.
2. Add the egg yolks, lemon juice, salt (if using) 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 the mixture, 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 working. Continue to blend for another few seconds after the butter is all incorporated.
4. Turn off the blender and taste the sauce. It should be buttery, lemony and just slightly salty with a slight bite from the cayenne. Adjust to your liking. (Robin and I added a little more lemon.)
5. Store until needed in a warm spot, like on or next to your stovetop. Use within an hour or so. Great on eggs, as pictured, or on fresh asparagus.43.624890 -116.214093