Dutch Courage

I've always been somewhat cowardly when it came to making classic sauces - even Julia Child couldn't seem to simplify them enough for me. My friend Wendy and I have laughed as we spoiled many a batch of Bearnaise sauce and, although I adore Hollandaise, I just couldn't seem to get it right.

Enter my mother's recipe for Blender Hollandaise. Yes, it's craven. No, it's not classic. Yes, it is delicious.

I actually prefer this sauce to the traditional Hollandaise as the lemon flavor is brighter in this recipe. And, it takes about 30 seconds to make, and never fails. Try it the next time you make Eggs Benedict, or fresh asparagus or broccoli, or that chicken-breast-with-ham-and-broccoli dish that every hostess from my era relied upon for dinner parties.

Some people worry about the raw egg; all I can say is that if you use uncracked, fresh eggs and serve it right away, you should have no trouble. If you are making it ahead, be sure to refrigerate it and warm it in a warm water bath before serving, stirring as it warms.

2 egg yolks
1 Tbs hot water
1 stick butter, melted (1/4 lb) (you can also use softened butter sliced into pats, but make sure it's really soft)
1 Tbs fresh squeeze lemon juice
white pepper to taste
nutmeg to taste (I omit)

Rinse the blender container with hot water and set in place on the motor (note: this does not work with a food processor). Add egg yolks, hot water, lemon juice and seasonings, put the lid in place, and whirl at high speed for 3 seconds. Remove the top just enough to add the butter (it's splashy), pouring very slowly with the blender running. As soon as the butter (not the milky residue) is added, it is ready to serve.

I also have a wonderful quick Bearnaise sauce to share one of these days. They give me courage when making sauces.