Pulse briefly to incorporate the ingredients one more time. For a thinner consistency, add a little warm water.The blending action will also introduce a little air into them, making the hollandaise a bit lighter. ![]() The friction generated by the blender blades will heat the yolks a bit.If using salted butter, skip the added salt.Store until needed in a warm spot, e.g.Add a little lemon juice or salt, to taste, as needed. 5 1 This post may contain affiliate links. Hollandaise seems to brighten every dish it touches. 2.6K shares from 32 votes Jump to Recipe Email Me Recipes Rich, creamy, decadent hollandaise sauce is simply irresistible. Inspired by Julia's recipe in Mastering the Art of French Cooking. Ingredients: 1/2 cup of butter (one stick) 3 egg yolks 1 tablespoon lemon juice cayenne pepper or Tabasco/hot pepper sauce Actually it’s super easy. Turn off the blender and taste the sauce. Simple hollandaise sauce made with egg yolks, lemon juice, butter, salt and pepper. Once the yolks have lightened in color, turn the blender down to its lowest setting, and drizzle in the hot melted butter slowly, while the blender is going.Ĭontinue to blend for another couple of seconds after the butter is all incorporated. Process egg yolks, lemon juice, teaspoon salt, and cayenne in blender until frothy, about 10 seconds, scraping bottom and sides of blender jar. Add the egg yolks, lemon juice, salt, and cayenneinto the blender.īlend the egg yolk mixture at a medium to medium-high speed for about 20 to 30 seconds until it lightens in color.
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