![]() ![]() I waited far too long to get an immersion blender and now use it more than my regular blender. ![]() 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. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. It’s a very simple savory sauce made with butter, egg yolk, lemon, and salt. The Dijon mustard is optional but I personally prefer the tang of Dijon with the tang of lemon as opposed to all lemon tang. What is Hollandaise Sauce If you’ve never experienced the magic of hollandaise sauce, let me attempt to describe it to you. We get the blender ingredients ready first so we can add the butter while it’s still very hot. I look for a jar that is narrow enough that the immersion blender just fits in. Add egg yolks, lemon juice, Dijon mustard, salt and cayenne pepper to blender. 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. With the blender running on low, very slowly drizzle in all of the butter including any fat that separates in the pan. Add two tablespoons of lemon juice, salt, pepper and cayenne and beat for 30 more seconds. Yes, it’s really that easy! Notes and Tips Place the egg yolks into a blender and blend on medium for 30 seconds. You just put all the ingredients in a jar (see note on jar size below) Fill a large (12-inch) saute pan about half full with water and bring to a boil. Immersion Blender Hollandaise is super simple to make. Break each egg into an individual small bowl and set aside. 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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