A mother-daughter conversation on food and cooking (mostly)

Saturday, May 12, 2007

Classic Sauces in the Blender

These recipes were included in the little cook-booklet that came with my first Waring blender back in the 70’s and are still viable. I used the same technique to make that fancy Aioli for our tapas meal.


1 egg
½ teaspoon dry mustard
½ teaspoon sugar
½ teaspoon salt
Dash cayenne pepper
2 tablespoons white vinegar
¼ cup salad oil (I use canola, usually)

Put everything in the blender and start. After about 5 seconds remove feeder cap and add in a steady stream:

¾ cup salad oil

By the time all the oil is added, the mayonnaise will be thick. Scrape down and process a few more seconds if necessary.

Blender Hollandise Sauce

3 egg yolks
1 tablespoon lemon juice
Pinch cayenne
Dash salt

Put above ingredients in blender container and blend briefly.

1 stick butter

Heat butter until very hot but not brown. Turn on blender and add butter in a heavy stream, about 15 seconds total.

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