Quick, easy and turned out great the first time. I used my food processor with the lide on the opening and did not get splattered.Įxcellent - quick and easy - tasted great! No one could tell the difference versus the cooked version I usually make. The difference is the addition of a tablespoon of cream, one T of lemon and 3 yolks. So I went back to the listed recipes and tried the blender hollandaise from 1962 (good year). Maybe it was a matter of operator error, but this sauce never thickened for me. The sabayon method turned out awful each time (probably our fault). Lower the blender speed to low and slowly drizzle the warm melted butter into the blender. Place everything except the butter into a blender and blend on medium speed for 30 to 40 seconds. This was very tasty and not too buttery it was great, i cut the recipe in half because i didn't want to make a huge batch but it was very good with my poached egg, canadian bacon, and english muffin :)įor fun, we tried several different traditional methods before trying this one. Melt the butter in a saucepan or in the microwave and set aside. Used this for my first try at hollandaise because this process didn't seem as daunting as others. With the blender going, slowly drizzle in warm melted butter. In a small microwave safe bowl, melt butter or place butter in a saucepan on the stove and melt over low-medium heat. Then blend on medium high speed for about 30 seconds until yolks lighten in color. Definitely my go to recipe for hollandaise sauce now! Add egg yolks, lemon juice, salt and cayenne pepper to a blender. My German husband proclaimed it a taste of spring from his homeland. I was making this for just two of us, so I cut the butter to one stick - it still came out great and was delicious over white asparagus. Wow! It came out great and is so easy.Ī great and quick hollandaise. In a small stream, carefully pour the hot butter into the yolk. Whisk together an egg yolk, 1 teaspoon fresh lemon juice, 1 teaspoon cold water, 1/4 teaspoon salt and a pinch of cayenne pepper in an immersion blender cup. When I saw Eric Ripert's name I knew it had to be good. Melt 1 stick of unsalted butter in a saucepan over medium heat, bring it up to 220F. How could I resist a request like that! I was going to teach him the double boiler method when I came upon this version.
#BLENDER HOLLANDAISE SAICR HOW TO#
My son asked me to teach him how to make Hollandaise so that he could make eggs benedict for himself and his girlfriend. An added bonus: if I want to keep it warm, I add a smidgen of xanthan gum. Sometimes I'll add a dash of Worcrestershire and Tabasco as well. I love blender hollandaise, though I've never used this particular recipe. I never heard of black pepper in Hollandaise. I could only salvage by whipping two more yolks in mixing bowl and mixing in mess from blender gradually. This may not call for enough egg yolks, or I’m not sure why it wouldn’t work. I followed recipe, tried twice, each time not only seperated but curdled.
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