Place egg yolks, salt, pepper and cream in blender, blend for a few. 1 tablespoon lemon juice or white wine vinegar. Troubled times make us reach for soothing fare. 1 cup (1/2 pound) melted sweet butter, heated until bubbling but not brown. Slowly drizzle in hot melted butter into the glass in a thin stream with the blender constantly running. Place the head of the immersion blender in the bottom of the glass, turn it on to mix the ingredients and blend it for about 30 seconds. I don’t think I am the only one craving comfort these days. Add egg yolks and vinegar to the bottom of the glass. In short, it is what I call a spring sauce with attitude.įor 15 minutes and pushing a few buttons, I think you get a lot from this peppy rich sauce. However, if you are an eggs benedict fan, this sauce will be your new best friend. Orange bright egg yolks will get you a brighter color. As for egg yolks, they are a luck of the draw. The result is still a very rich sauce, with a little kick and brightness. My version is a little pink as I use cayenne pepper and a lot of lemon juice. Who knew? This sauce comes to you using her blender technique. And recently have been reading up Julia Child’s Mastering the Art of French Cooking. I have been doing a lot of borrowing from the libraries. Just combine the yolks and lemon juice in a blender, stream in the melted butter, and a few minutes later, your hollandaise sauce is ready for draping over your. This blender Hollandaise recipe will be a fixture of your brunches. In this case, that is the lemon juice and butter. Easy Blender Hollandaise Sauce Recipe Hollandaise Sauces Brunch Mother's Day Eggs French Easy Blender Hollandaise Sauce Want a quick and easy recipe for Hollandaise sauce Make it in a blender It’s ready for eggs Benedict in just 10 minutes. The reason for this is to create an emulsion you are mixing together two ingredients that are technically unmixable. In other words a lot of things that is not me. Traditionally the emulsion relies on a lot of beating aka elbow grease. However, a hollandaise uses lemon and butter rather than garlic and olive oil. Hollandaise is in the ilk of an aioli, as in an eggy rich sauce. Truth be told the situation in India is troubling me more than the past year. Lower the blender speed to low and slowly drizzle the warm melted butter into the blender. Place everything except the butter into a blender and blend on medium speed for 30 to 40 seconds. No family, no pandemic, and a world waiting to be explored. Melt the butter in a saucepan or in the microwave and set aside. This recipe uses a really easy blender stick method that takes 90 seconds flat with exactly the same quality Use for Eggs Benedict and steamed asparagus, and it’s also particularly spectacular with crustaceans such as lobster, crab, prawns/shrimp and scallops. This said, I fell in love with the rich yolky, lemony flavors of Hollaindaise sauce long before I even knew what I was eating. I mean, that belongs to the world of serious cooking. Grab the immersion blender and stick it inside the jar. Remove butter from microwave and let stand about 30 to 40 seconds. In the meantime, add egg yolks, lemon juice, salt, cayenne pepper, and mustard to a wide mouthed mason jar. If the sauce is reheated, the butter will break.I never thought I would be making let alone posting a recipe for Hollandaise sauce. Melt 8 tablespoons butter in the microwave. If the sauce cools, the butter will solidify.
Pour the sauce into a slightly-warmed ceramic pitcher and serve immediately. When well-blended, pour the 140 degree F butter into the egg mixture in a slow, steady stream until all is incorporated and hollandaise sauce is formed. When ready to prepare the sauce, blend the egg yolk mixture on high for 2 minutes. The butter should be approximately 140 degrees F. Melt the butter in a small sauce pot, swirling constantly, until the butter reaches 150 degrees F. Into the blender place 3 egg yolks then add red wine vinegar, white wine, lemon juice, hot sauce, salt and pepper. The hot water will heat the blender container to temperature prior to making the sauce. This blender method not only makes the process simple, but also produces an extraordinary sauce.įill a blender with hot tap water and allow to sit until needed. Although Hollandaise is one of the most often used sauces, most people find it quite difficult to prepare.
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