Cuisinart CFP-800 Series, Instruction And Recipe Booklet

Page: 29 / 120

29 BASICS
HOLLANDAISE SAUCE
A staple with Eggs Benedict, but this rich, buttery sauce is also great over
steamed vegetables.
Makes about 1 cup
1. Place butter in a saucepan over low heat to melt. It is
best to check the temperature of the butter. Heat
until about 150˚F, so that when you are ready to use
the butter, it registers at 140˚F – this temperature is
very important. It must not be under or the egg yolks
will not cook; if it is too hot, then the sauce will not
come together properly.
2. While the butter is melting, add the remaining
ingredients to the jar of the blender jar. About a
minute before adding the butter, run the unit on Low
for about 30 seconds, to combine
3. With the blender still running on Low, carefully
remove the pour lid from the cover. Very slowly
drizzle the hot butter through the opening at the top
of the lid. Only add about 1 to 2 tablespoons at a
time. Wait for the mixture to resemble the consis-
tency of mayonnaise, and then very slowly, drip by
drip, add another 1 to 2 tablespoons. Continue in
this fashion, adding just enough butter so that the
consistency stays like mayonnaise. The entire process
should take about 10 minutes.
4. When all butter has been incorporated, taste and
adjust seasoning as desired. Serve while still warm.
Nutritional information per serving (1 tablespoon):
Calories 114 (97% from fat) • carb. 0g • pro. 1g • fat 12g
sat. fat 7g • chol. 82mg • sod. 35mg • calc. 6mg. • fi ber 0g
1
CUP
(½
POUND
, 2
STICKS
)
UNSALTED BUTTER
4
LARGE EGG YOLKS
¼
TEASPOON KOSHER SALT
P
INCH GROUND MUSTARD
P
INCH FRESHLY GROUND BLACK
PEPPER
1½
TABLESPOONS FRESH LEMON JUICE