![]() ![]() Recipe by Tyler Florence, via the Food Networkġ. Per serving: 260 calories 25 g fat 16 g saturated fat 245 mg cholesterol 3 g protein 1 g carbohydrate no sugar no fiber 593 mg sodium 30 mg calcium If the sauce gets too thick, whisk in a few drops of warm water before serving. Cover and place in a warm spot until ready to use. ![]() When done, remove from heat and whisk in cayenne and salt.ģ. If necessary to keep the eggs from overheating while doing this step, take the bowl off the top of the pot while still whisking to allow it to cool down a bit. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Be careful not to let the eggs get too hot or they will scramble.Ģ. The water should not touch the bottom of the bowl. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Asparagus just isn’t asparagus without it.ġ stick (1/2 cup) unsalted butter, meltedġ. Finally, you take a towel and wipe down the cabinets, your clothes and your hair, because pouring liquid into a spinning blender inevitably leads to a mess.īut the sauce is divine. With the blender going full speed, you slowly add melted butter - again, drop by drop at first, and then in a thin, steady stream. You start off with egg yolks and lemon juice in a blender, along with salt and pepper. If you’ve never had it made the traditional way, you may think it is the best sauce ever. The foolproof blender method is easier and faster. If you get it right, you should have a sauce that is almost effervescent. If it is still too thick, whisk in a few more drops. If the sauce does get too thick - you should be able to pour it - take the bowl off the heat and whisk in a few drops of warm water. If the sauce gets too hot it will become too thick. If the eggs get too hot they will scramble. But if you only have two hands, you don’t really have to hold the bowl. You need one hand to pour the butter, one hand to work the whisk and one hand to hold the bowl to keep it and the pot from sliding around the stove. Then you place that bowl on top of barely simmering water and slowly and continually whisk in melted butter - drop by drop at first, and then in a thin, steady stream. You begin by whisking together some egg yolks with a splash of lemon juice. ![]() I first made a batch of hollandaise sauce the traditional way. Spooned over poached salmon, it is the quintessence of elegance. When matched with asparagus, it is unsurpassable. Served over eggs benedict, it is perfection. Hollandaise is basically butter, egg yolks and lemon juice, lightly flavored with salt, pepper and maybe cayenne pepper. Besides, less-rich hollandaise is still plenty rich. It may not be as rich as the traditional hollandaise, but the foolproof method comes with the stamp of approval from Julia Child. But the foolproof method only requires a blender and a bit of patience. Traditional hollandaise requires a great deal of whisking over the moderated heat of a double boiler. There is also another way to make it that is foolproof. It can even be fixed, although it won’t be quite as good as if it hadn’t broken.īut there is no need to fear, because so far we have only been talking about making hollandaise the traditional way. I seriously L-O-V-E this Hollandaise Sauce!! It’s not scary to make at all, I promise….and look at what you get to drizzle it over….It shouldn’t happen if you’re careful, but it happens to everyone, even professionals. Show of hands….who loves Eggs Benedict? How about a luxurious sauce to pour over your steamed asparagus or artichokes? Well let me tell you, this Easy Blender Hollandaise Sauce is exactly what you need in your life!! You can use a regular blender, or an immersion blender to create the perfect sauce every time…. ![]()
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