![]() ![]() Once you separate out the yolks for this easy hollandaise sauce recipe, you can store the egg whites in the refrigerator for up to 4 days. It even tastes great on chicken and potatoes! Adventurous, try my Calamari Chile Relleno! Or, add a spoonful to homemade breakfast sandwiches. The most obvious use is for eggs Benedict, but there are plenty of other ways to use this tangy, creamy sauce.ĭrizzle it over roasted asparagus, poached salmon, or steamed vegetables. Then, place the jar in hot water and stir until warmed through. Need to make it in advance? Store the finished sauce in a sealed jar a few hours before you need it.You could also add a little bit of white pepper if you’d like. Once your hollandaise is done, give it a taste and add a pinch of salt if needed. This is also the best way to correct a sauce that is broken without having to start all over again. Is your sauce too thick? Adding cold water a drop at a time at the end of blending can help thin it out.Use a slotted spoon to remove as much you can before mixing into the other hollandaise sauce ingredients. Add in the salt, lemon juice and hot sauce. ![]() This frothy, white part can affect the texture and flavor of the sauce. How to Make Blender Hollandaise Sauce Take your egg yolks and put them into your blender. Using a blender instead makes the entire process easier and much less finicky. Slowly stream in the hot butter into the mixture as the blender is running. Traditionally, hollandaise is made on the stove with a double boiler. Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds. Yes While in this recipe we are using a blender, that is mainly because that is an appliance most people. Continue until all of the clear yellow butter has been added. Can you use an immersion blender or a Stick Blender. Towards the end, you’ll notice the sauce thicken, increase in volume, and take on a glossy sheen. While continuing to blend, pour in the butter a drop or two at a time. Blend remaining ingredients: A blender or immersion blender will do better at mixing everything than a food processor.īlend long enough to incorporate plenty of air and change the color to a pale yellow.Use a small saucepan and remove it from heat just before the butter is fully liquid, as it will continue to melt from the residual heat. The key to success with this recipe is to go slowly when adding the melted butter to the mixture.ĭoing so will not only result in the correct texture, but it also makes a glossy finish as well!Īlthough a microwave is capable of melting butter, it doesn’t heat it evenly. ![]()
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