Hollandaise & Bearnaise Sauce using Immersion blender

Hollandaise Ingredients:

• 2 egg yolks

• 4 teaspoons freshly squeezed lemon juice

• 1/3 teaspoon salt

• pinches cayenne pepper

• 10 tablespoons unsalted butter, melted at 180 degrees

Bearnaise Ingredients:

Make this reduction and add to the egg yokes before blending

• 1/2c White Wine Vinegar

• 2 sprigs fresh tarragon

• 1 shallot minced

Add to a pan and cook over medium heat till reduced to 2 tablespoons of liquid.  Strain, let cool, then add to the egg yokes before blending.

Directions:

1. Add the egg yokes, salt, lemon juice, and cayenne into the immersion blender cup.  (add the bearnaise reduction at this point if making bearnaise sauce).

2. Add the melted butter that is close to 180 degrees to the blender cup

3. Quickly put the immersion blender into the bottom of the cup and run at high for 10-15 seconds, then slowly raise the blender up from the bottom till all of the liquid is emulsified, approx. 30-40 seconds total.

4. If bearnaise - mince up some fresh tarragon and stir into the sauce

Hollandaise is a must for Eggs Benedict but also great on fish and veggies.  Bearnaise is a steakhouse classic for beef.