![]() ![]() Heat to bubbling stage - do not brown (cover in microwave. Use this simple blender Hollandaise sauce as a jumping off point for your own creativity. Ingredients: Ingredients: 3 egg yolks 2 tablespoons lemon juice. If you feel uneasy about using raw egg yolks, pasteurized eggs would be the perfect choice. Yes, this recipe calls for raw egg yolks, but the heat from the hot melted butter should sufficiently cook them. 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. Every minute or two should be fine - this does not require constant whisking. Cook over medium/medium-low heat (water bath should be a low simmer) for 10 minutes or so or until the sauce thickens, stirring frequently with a fork or whisk. Using a blender to make Hollandaise was first mass introduced by Julia Child in her book, Mastering the Art of French Cooking, Volume 1. Pour the mixture back into the measuring cup and return to the saucepan. Blend the egg yolk mixture for 30 seconds at a medium high. Don’t you want to be cool too? At least your family will think you’re cool. Add the egg yolks, lemon juice, 1/4 teaspoon of the salt, and cayenne (if using) into your blender. This blender Hollandaise sauce is so easy that I will always and forever make Hollandaise sauce this way. 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. Continue to blend until the sauce is thick and creamy. ![]() Add the Butter: With the blender running, slowly pour in the hot melted butter. 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. 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. 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. One of the famed five French Mother Sauces, there seems to be some uncertainty whether it actually originated in France or in the Netherlands. 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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