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. Yes, this recipe calls for raw egg yolks, but the heat from the hot melted butter should sufficiently cook them. Cut the butter into small pieces (about ¼ Tbsp size), then add them to the saucepot with the egg yolk, lemon, and water. 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. Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet). 3 egg yolks, 2 sticks of butter, salt and pepper, 1 lime or lemon (whatever you perfer), and tabasco sauce or cayenne pepper. 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. 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. Make sure the butter stays hot, not lukewarm, for proper emulsion. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. It’s a very simple savory sauce made with butter, egg yolk, lemon, and salt. Next, place the butter into a microwave-safe dish and heat for approximately one minute, or until melted and hot. What is Hollandaise Sauce If you’ve never experienced the magic of hollandaise sauce, let me attempt to describe it to you. 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. Place the egg yolks and lemon juice into a blender container. 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. 28 Reviews Level: Easy Total: 8 min Prep: 5 min Cook: 3 min Yield: 4 servings (1/3 cup) Nutrition Info Save Recipe Ingredients Deselect All 1 large egg yolk 1 1/2 teaspoons freshly squeezed lemon.
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