12/8/2023 0 Comments Classic blender hollandaise sauceYou just can’t rush them.īlender Hollandaise is quick, easy and tastes the same Both sauces are delicious and easy to make. There are endless variations, and then there’s Bearnaise sauce, which is made with the same ingredients, but vinegar instead of lemon, and usually with white pepper and tarragon. Then you can add whatever you want just remember basic hollandaise is simply butter, egg yolks and lemon. If it’s too thick, watch how long you cook it. If it’s too salty for you (it wasn’t for me), then next time cut back. If you’ve never made it before, I suggest you try the recipe exactly as written, no substitutions, no changing quantities. The directions are easy to follow, but you have to be patient and work over very low heat and be vigilant. This recipe is exactly what it says it is - basic hollandaise sauce. I made recipe as written, solely omitting the salt and cayenne pepper. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Stir, incorporating the entire mixture so there is no film at the bottom. Stirring eggs continuously, bring the water slowly to a simmer. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan in a double boiler, the water should not touch the top section). Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended - the mixture should never be beaten but stirred, evenly, vigorously and continually. Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler.
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