Hollandaise
Using a hand blender makes this tricky-to-make sauce a no-fuss recipe that
you will want to put on top of more than just poached eggs.
Makes about 1 cup: 4 large egg yolks, 1 tablespoon fresh lemon juice,
3/4
teaspoon kosher salt,
1/2
pound (2 sticks) unsalted butter, melted and kept
slightly warm (not hot), warm water, as needed
1. Put the egg yolks, lemon juice and salt into the mixing cup. Slowly pour
the warm butter into the cup, carefully leaving any white milk solids on the
bottom of the pot behind. Allow to rest for about 1 minute.
2. Insert the blending shaft into the cup so that the blade guard touches
the bottom of the cup. Blend on Low, keeping the blade on the bottom.
Once the ingredients thicken and start to emulsify, continue processing,
using a gentle up-and-down motion, until thick and all the ingredients are
incorporated.
3. If sauce is too thick, blend in warm water, 1 teaspoon at a time, until desired
consistency is achieved (approximately 2 tablespoons total).
4. Taste and adjust seasoning as desired. Serve immediately or transfer to a
double boiler to keep warm.
Nutritional information per serving (2 tablespoons):
• Calories 230 (97% from fat) • carb. 0g • pro. 1g • fat 25g • sat. fat 15g
• chol. 153mg • sod. 218mg • calc. 11mg • fiber 0g Basic
Watermelon-Mint Refresher
Makes 2 cups: 1 cup frozen strawberries, 1 tablespoon fresh mint leaves,
2 cups chopped watermelon (cut into
1/2
-inch pieces).
1. Put all ingredients, in the order listed, into the mixing cup.
2. Using the blending shaft, start blending on low, gradually increasing
to High until smooth, about 30–45 seconds.
3. Serve immediately.
Nutritional information per serving (
1
cup):
• Calories 75 (10% from fat) • carb. 18g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 24mg • fiber 2g
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