![]() Transfer butter to a 1-cup liquid measuring cup. Serve sauce on steamed asparagus or broccoli, baked halibut or sole, or Eggs Benedict. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Hollandaise is a delicate sauce, but you can keep it warm for an hour by keeping it in a thermos jar.Blend until hollandaise is light yellow, thick, and creamy, 1 minute. With blender running, slowly drizzle in warm butter, stopping when only milky residue is left it's okay if some liquid pours into blender, but too much can upset the fat-to-water ratio of the emulsion and cause the sauce to separate. Cover the blender and blend the yolk mixture on high. Add 2 tablespoons cold butter to egg mixture, then place the pan over very low heat. In a small saucepan heat the clarified butter until bubbling hot. Gently reheat melted butter until hot, about 160☏ (check with an instant-read thermometer). In a blender combine yolks, pepper and 1 tablespoon lemon juice.Add lemon zest and salt to blender and process for 1 minute, pausing a couple of times to scrape down sides of blender with a rubber spatula. ![]() Put egg yolks, lemon juice, and water into blender.Use a small, thick ceramic bowl set in a. 1 tablespoon lemon juice or white wine vinegar. SERVES Makes about 1 cups WHY THIS RECIPE WORKS Creamy, lemony hollandaise is most famously known as the indispensable finishing touch to classic eggs Benedict, but this silky sauce is a versatile and impressive way to elevate far more than just brunch. 1 cup (1/2 pound) melted butter, cooled to room temperature. Melt butter in a saucepan or in microwave. Sauces The best way to make this recipe bulletproof was to use the blender. Don't stir! You want butter to separate into a milky layer on the bottom and a layer of butterfat on top. Place egg yolks, lemon juice, and salt in a blender blend until combined. ![]()
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