Use this simple blender Hollandaise sauce as a jumping off point for your own creativity. If you feel uneasy about using raw egg yolks, pasteurized eggs would be the perfect choice. A simple blender hollandaise sauce recipe. Continue to blend until the sauce is thick and creamy. ![]() Add the Butter: With the blender running, slowly pour in the hot melted butter. Place yolks, lemon juice, water, cayenne pepper, and salt in your blender. Blender Hollandaise Sauce with Eggs Benedict. Salt How to Make Hollandaise Sauce in a Blender Start the Sauce: Add the egg yolks, lemon juice, and salt to a blender and blend until frothy. Yes, this recipe calls for raw egg yolks, but the heat from the hot melted butter should sufficiently cook them. Melt butter in a small pan over medium-high or microwave in a bowl. Blender Hollandaise offers a glorious shortcut (or cheat) resulting in a sauce that is perfectly emulsified and ready for your needs in just a few short minutes.īubbling hot melted butter is poured over egg yolks, cooking them, and lemon juice is added to provide contrasting flavor and acid to help cut the richness. Using a blender to make Hollandaise was first mass introduced by Julia Child in her book, Mastering the Art of French Cooking, Volume 1. Don’t you want to be cool too? At least your family will think you’re cool. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Place head of immersion blender at bottom of cup and turn it on high speed. This blender Hollandaise sauce is so easy that I will always and forever make Hollandaise sauce this way. Pour oil on top and allow to settle for 15 seconds. And no more curdled sauce because I added the butter too fast and it broke! ![]() No more scrambled eggs because I wasn’t quick enough to remove the mixture from the heat. But Hollandaise is extremely versatile, lending itself to many variations, and can easily enhance meats, seafood, potatoes, and crepes.Īnd have I told you that I am also in-love with this easy blender Hollandaise technique? No more 20 minutes of standing over a hot water bath stirring until my arms fall off. In any case, this wonderful, silky, creamy, buttery sauce is best known as the traditional sauce on eggs Benedict and is often served with vegetables like artichokes or asparagus. Heat to bubbling stage - do not brown (cover in microwave. One of the famed five French Mother Sauces, there seems to be some uncertainty whether it actually originated in France or in the Netherlands. Ingredients: Ingredients: 3 egg yolks 2 tablespoons lemon juice. And while I won’t wax poetic about Hollandaise, I will share that I think it is one of the best things to be put on a poached egg.
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