Never-fail blender Hollandaise

First I want to extol the virtues of these magnificent lemons. Meyer lemons. According to 'the star.com' Meyer lemons are 'the new squeeze'. They are a cross between a lemon and a tangerine. Are they not just absolutely gorgeous? While grocery shopping on a cold, drab, and dreary day I chanced upon them and was immediately intrigued. I thought to myself 'they are as uplifting as a bouquet of flowers and even if I just put them in a bowl on the table, it will be enough'.

It didn't take me long to decide that I needed to get some salmon so I could make a Hollandaise sauce with these babies.

Enter The Best of Bridge's 'Never-Fail Blender Hollandaise'.

I know, you are probably saying 'oh sure', since Hollandaise sauce is notoriously difficult to make because egg yolks tend to scramble when heated.

But the title says it all. This is a 'no.fail.blender.hollandaise' and I am about to share the secret with you.

Never-Fail Blender Hollandaise*
PREP 15 | TOTAL 20

1 cup butter
4 egg yolks
1/4 tsp. each: salt, sugar, tabasco, dry mustard
2 Tbsp fresh lemon juice

Heat butter to a full boil, being careful not to brown. Combine all other ingredients in blender. With blender turned on high, slowly pour butter into yolk mixture in a thin stream until all is added.

Keeps well in refrigerator for several days. When reheating, heat over hot (not boiling) water in top of a double boiler.

Makes about 1 1/4 cups of sauce.


I barbecued some salmon, poured the sauce over top and put it under the broiler for about 1 minute to brown lightly. It was divine - believe me.


Recipe from The Best of Bridge*


Meyer lemon primer

Thin-skinned Meyers are softer and juicier than regular lemons.

Peak season runs from October to March.

The bright yellow skin takes on an orange hue as it matures.

One Meyer has 3 tbsp (15 mL) juice and 2 tsp (10 mL) zest.

Store up to two weeks in the fridge.

A spritz of juice adds fat-free sparkle to seafood, salads and steamed vegetables.

Place slices over fish before baking.

Grill or roast Meyer circles in a little oil and serve with chicken or fish.

Toss paper-thin slices raw into salads or coleslaw.

Add zest and juice to marinades, salad dressings, pasta and desserts.

Grate zest into pancake batter, or any batter.

When baking with Meyers or making lemonade, use up to one-third less sugar.

Surround a roasting chicken with chunks of Meyer lemon.

Make marmalade.

Shake up Meyer martinis and garnish cocktails with a twist of fragrant peel.

(the star.com)