Blender Hollandaise Sauce

Blender Hollandaise Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 180.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 10 minutes
Servings 2 cups of sauce

Equipment

  • Food Processor / Blender

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 3 egg yolks, chicken or duck
  • 2 tablespoons lemon juice
  • teaspoon Seasoning 1 Option
  • dash Seasoning 2 Option
  • ½ cup butter, melted

OPTIONS

Soup - Use 1 Item

  • condensed cream of asparagus soup
  • condensed cream of chicken soup, Shortcut
  • condensed cream of celery soup, Shortcut

Seasoning 1 - Use 1 Item

  • hot pepper sauce
  • dry mustard
  • lemon peel, grated

Seasoning 2 - Use 1 Item

  • black pepper
  • lemon pepper
  • cayenne pepper

Instructions
 

  • To a blender or food processor, add the Soup Option, egg yolks, lemon juice, Seasoning 1 and Seasoning 2 Options. Cover and blend until smooth.
  • While mixing at high speed, slowly slowly pour in butter in a steady stream and blend for 3 minutes more or until thickened.
  • Serve over eggs, fish, or vegetables. Enjoy.

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