![]() ![]() ![]() ![]() Inspired by Julia's recipe in Mastering the Art of French Cooking. Easiest Hollandaise - No Blender Needed (Recipe)1 large shallot1/2 cup dry white wine1 stick unsalted butter (if using salted, don't salt much in the end)1/. No blender is needed for making this easy hollandaise sauce. One of them is the iconic Barnaise sauce, which is similar to Hollandaise the only difference being the flavors in the reduction. Apby Tori Avey 97 Comments Julia Child’s Easy Blender Hollandaise Sauce Simple hollandaise sauce made with egg yolks, lemon juice, butter, salt and pepper. I'll show you how to make a traditional hollandaise sauce. There are also Hollandaise sauce derivatives. Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook. While many recipes for hollandaise sauce require a blender, it’s possible to make a delicious hollandaise sauce without one. 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…. Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come). Turn blender to low speed and remove the cover insert. The friction of the blades will gently heat the yolks and the blending will add some air to make the Hollandaise lighter. While ghee melts, add to your blender: 2 egg yolks, 1 tablespoon fresh lemon juice, pinch of sea salt, and a dash of cayenne pepper (or hot sauce, such as Frank’s Red Hot) Blend together the egg yolks, lemon juice, salt and cayenne. 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…. Cover the blender and blend egg, lemon juice mixture (without butter) at top speed for 20 seconds. It is VERY IMPORTANT that the ghee be hot in order for the Hollandaise to thicken (emulsify). ![]()
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