![]() ![]() Use this simple blender Hollandaise sauce as a jumping off point for your own creativity. ![]() Cook until reduced to about 1 1/2 tablespoons of liquid, about 15 minutes. Bring to a simmer over medium-high heat and lower heat to maintain a gentle simmer. If you feel uneasy about using raw egg yolks, pasteurized eggs would be the perfect choice. Combine wine, vinegar, herb stems, shallots, and black peppercorns in a small saucepan. Place the egg yolks, vinegar, wine, and a pinch of salt in the bowl. Yes, this recipe calls for raw egg yolks, but the heat from the hot melted butter should sufficiently cook them. If you’re using a metal bowl, use a water bath, but if it is glass, you can put it in the microwave for about 30-40 seconds. 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. Serve immediately or transfer to a bowl and cover with foil to keep warm serve within thirty. With blender running, slowly pour butter through opening in lid in a thin stream until sauce is thick, about 1 minute. Melt butter in a saucepan or in microwave. ![]() This blender Hollandaise sauce is so easy that I will always and forever make Hollandaise sauce this way. Place egg yolks, lemon juice, and salt in a blender blend until combined. 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. Season to taste with salt, pepper, and cayenne. If the sauce is too thick, add a little warm water. Add the lemon juice while still blending. Cut the butter into small pieces (about ¼ Tbsp size), then add them to the saucepot with the egg yolk, lemon, and water. With the blender or food processor running (or hand mixer), gradually add the hot butter in a steady stream to the egg yolks until the sauce is thick and creamy. One of the famed five French Mother Sauces, there seems to be some uncertainty whether it actually originated in France or in the Netherlands. Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet). 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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