Hollandaise au blendeur from Mission Street Food: Recipes and Ideas from an Improbable Restaurant (page 176) by Anthony Myint and Karen Leibowitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on June 04, 2012

    This is super easy and you don't get that metallic taste you often get from making hollandaise in a pan. It is also very fluffy. I suggest the lesser amount of water mentioned in the recipe but then, I like a thick hollandaise.

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