![]() It doesn’t require constant whisking, or hauling out a blender (most “easy Hollandaise sauce” recipes I’ve seen use a blender, which I find to be a huge pain to haul out and clean, and I don’t think this one is difficult at all). I can’t even count how many times I’ve made it, and it’s never failed on me. I assure you that this is a very easy Hollandaise sauce recipe. With this recipe, I have never had that happen. Or maybe you have heard horror stories about people’s Hollandaise separating or curdling. You might not want to deal with a double boiler and precise timing. Maybe it’s like a mystery sauce and you were never sure what actually went into making it. Maybe you’ve been intimidated by the thought of making Hollandaise sauce from scratch. If you, however, don’t like as much lemon in your Hollandaise as I do, you could always sub out some water for some of the lemon juice, or add a little extra butter. My recipe uses equal parts lemon, butter, and egg yolks, which not only makes it nice and thick as well as tangy, but also has the added benefit of making this recipe a snap to remember and easily scaleable. If you prefer your Hollandaise to be made of mostly butter, this recipe is not for you. I’ve seen recipes that have a ratio of 10 tablespoons of butter for only one of lemon juice, and that to me would not be a sauce I would enjoy on my eggs Benedict. I grew up putting copious amounts of lemon in everything, so I like my Hollandaise sauce very tart and creamy. I’ve ordered a lot of eggs Benedicts at restaurants and am frequently disappointed in their Hollandaise sauce, usually because it’s runny and you can barely taste any lemon. Now, I will give you a disclaimer about this recipe. I’ve added subtitles so you can easily skip ahead to the parts you want. Hollandaise sauce is one of those things I can wax poetic about, so this is a very long and thorough post today, including information on technique, scaling, safety, and storage, as well as ideas for uses and variations. I waited far too long to get an immersion blender and now use it more than my regular blender.I have been making this easy Hollandaise sauce recipe, learned from my mother, since I was knee-high to a grasshopper, and it’s pretty much the best thing ever. I haven’t tried this because…, well that’s a lot of hollandaise! I have read that the original blender recipe will still work in a Vitamix if you triple it, in which case the blades sit below the top of the ingredients. If you use unsalted you will need to salt to taste. Since we only have salted butter around, this is what I use. I have re-used a glass jar with a lid and wide-mouthed pint canning jars work well too. I look for a jar that is narrow enough that the immersion blender just fits in. The fit of the jar is important to the success of this recipe. I read recently you can do this at home and someday I’ll try this! The FDA would want me to mention that this dish has raw eggs and will be safest if you use pasteurized eggs. When I microwave to re-warm, I go in 2-3 second increments at the end (seriously). If you re-heat it too fast or get it too hot, the sauce will “break” and separate. If not, you can store leftover hollandaise briefly in the refrigerator and reheat if you do it very carefully. This recipe is small enough so you may use it all up. Yes, it’s really that easy! Notes and Tips You just put all the ingredients in a jar (see note on jar size below) Immersion Blender Hollandaise is super simple to make. Hold it, I wondered, isn’t mayo very similar to hollandaise? So I set out to convert the recipe Step by Step Directions Some years later I learned to make mayonnaise/aioli using an immersion blender. ![]() Yes, I know you can make hollandaise stovetop but I was spoiled by the blender version. Word on the street was that the position of the blades in my new Vitamix was too high for this. This post may contain Amazon or other affiliate links, which can earn me a small commission, please see my policy page for details.īack in the day, I used to make blender hollandaise. Immersion Blender Hollandaise is a rich flavorful sauce that is essential for dishes like Eggs Benedict and Seafood Oscar.
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