Bearnaise and Hollandaise

Two wonderful excuses to indulge in my favorite ingredient:  butter.  To paraphrase Amy Adams as Julie Powell in the movie Julie and Julia “A meteor is heading toward the earth and you have a month to live.  What are you going to do?  Eat as much butter as possible.”  Bottom line:  there is nothing better than butter.

I am passing these recipes on not in the interest of physical health, but in the interest of helping you maintain sound mental health. 

Here are two quick versions to get butter into your veins and arteries as soon as humanly possible:

Hollandaise Sauce

3 egg yolks (room temperature) 

1 T. lemon juice

1 stick butter

In a blender combine lemon juice and egg yolks.  Blend until light yellow in color.  In a microwave melt butter.  Turn on blender and slowly drizzle butter into egg yolk mixture. 

Notes:  You can substitute Real Lemon lemon juice for freshly squeezed lemon juice.  To get egg yolks to room temperature you can place eggs in a bowl of warm water for at least 5 minutes.

This is great on asparagus, broccoli, salmon, and steamed artichokes.  Of course, it is essential for Eggs Benedict, that classic breakfast delight.

Bearnasise Sauce

3 egg yolks (room temperature)

1 T. white wine vinegar

1 stick butter

Dried tarragon or fresh tarragon, chopped

In a blender combine white wine vinegar and egg yolks.  Add at least a tablespoon (or two) or dried and/or fresh tarragon.  Blend until light yellow in color.  In a microwave melt butter.  Turn on blender and slowly drizzle butter into egg yolk mixture. 

Notes:   To get egg yolks to room temperature you can place eggs in a bowl of warm water for at least 5 minutes.  You can use a combination of dried and fresh tarragon, if desired.

This is great on steaks and lamb chops.

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