![]() Hollandaise sauce is delicious served over steamed asparagus, roasted potatoes, grilled meats, and of course on Eggs Benedict. Turn blender to high and very slowly add butter, blend until thick, about 30 seconds. If you don’t have dry mustard on hand, a pinch of cayenne or a ½-1 teaspoon of sriracha will work as well. Place egg yolks, lemon juice and pepper in blender container and blend until lemon color. Hollandaise sauce is a magical emulsion that breaks the rule that oil and water don’t mix. If you would like to keep it warm, place hollandaise in a serving container and place it in a bowl with hot water until needed. My fool-proof version is made with a hand blender and includes a stabilizer to ensure it doesnt break. In a small saucepan over medium heat melt the butter until it's foamy. ![]() As the French call it, your 'mise en place.' Put the eggs, salt, pepper, and part of the lemon juice into your blender. Hollandaise sauce is always best used right after you make it. This recipe goes fast so have everything ready. Melt over medium temperature until the butter is foamy and starts to bubble. ![]() The blending action will also introduce a little air to create a light and creamy sauce.ĭon’t melt the butter at a high temperature since it will evaporate the water in the butter. It has me wanting to eat an entire stick of butter every single weekend. The friction generated by the blender blades and the hot butter will cook the egg yolks. Okay, this recipe is actually dangerously easy. Once ready to make the sauce, remove water from the blender and begin the recipe.Īdd hot butter in a thin stream, not all at once. To ensure a thick and creamy sauce, preheat your blender by adding a cup of boiling water before mixing to help warm the blender itself. From smooth pancake mixture & silky hollandaise, to fresh pesto & chunky salsa, this hand blender brings together your favourite meals with innovative USB. Pulse briefly to incorporate the ingredients one more time. (A high-powered hand mixer can also be used in a pinch. ![]() If you want a thinner consistency, add a little warm water. With the blender running, slowly drizzle in the melted butter.Ĭontinue to blend for another couple of seconds after the butter is incorporated and the sauce is rich and creamy. In the meantime, add egg yolks, lemon juice, salt, cayenne pepper, and mustard to a wide mouthed mason jar. This is the recommended method to watch the progress microwaving the butter is not recommended.Īdd egg yolks, lemon juice, and dry mustard into the blender, pulse for 30 seconds to lighten, combine, and give the sauce more body. Melt 8 tablespoons butter in the microwave. Melt the butter in a small pan over medium heat. ![]()
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