Jan 112011

My wife has been feeling under the weather the last few days.  Tuesday nights are our date night.  With her unable to go out, especially in the freezing cold weather we have, I thought I would fix her a favorite dinner.
I made my Crab Cakes with homemade garlic mash potatoes.  What I failed to include with the Crab Cake recipe was a sauce for them.  The one I made tonight was a easy blender Hollandaise.  This  Mother Sauce  goes with almost everything. There are 5 Mother Sauces from which most sauces are made from: Hollandaise, Bechamel, Tomato, Espagnole(Brown), and Veloutte. Some people also include Mayonnaise in this list. Try it one night and let me know what you served it with.

Hollandaise Sauce
2 Egg Yolks
1 Whole Egg
2 Sticks (1/2 lb) Margarine
1 Stick (1/4lb) Butter
1 ½ teaspoon Lemon Juice
½ teaspoon Apple Cider Vinegar
½ teaspoon Ground White Pepper
¼ teaspoon Cayenne Pepper
Melt margarine and butter over medium fire. Bring to a boil, remove from fire and allow to cool. Blend egg yolks, egg, vinegar, cayenne, white pepper, and lemon juice. With blender on, pour melted margarine/butter slowly into other ingredients. Blend to thick.


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

  2 Responses to “Blender Hollandaise Sauce”

  1. I remember this recipe. It’s similar if not the same as the Cannon’s one. Jerry gave it to me when I worked there. It’s still my go to hollandaise recipe. Very hard to mess up.

  2. Yes it is the same one.