There are some of the many ways I like to use this amazing Fool Proof Hollandaise Sauce. I love Hollandaise, on well, so many things. By Inger Condiments & More, Cooking & Recipes 26 Comments. In under 5 minutes you have velvety smooth, rich, gorgeous, lemony Easy Fool Proof Hollandaise sauce. It's hard to whisk and pour at the same time. If you choose to whisk the hollandaise, it is helpful to have someone else pour the butter into the egg yolk mixture as you are whisking. If you don't have an immersion blender, you can also use a regular blender or a whisk if you're feeling daring. No chance of it splitting, no chance of scrambled eggs, much faster and it tastes incredible. An immersion blender makes the process even easier. The ingredients are the same as when you make a regular Hollandaise sauce, egg yolks, butter and lemon, but you use an immersion blender to make it instead of heating it and whisking it every so slowly over low heat.
If you order this immersion blender, theyll send you a cup like this. Truthfully, I cannot remember the last time I made it the old fashioned way on the stove. No immersion blender No problem You can also use a small blender, mini food processor or electric beaters. Instructions Separate the egg whites from egg yolks and add to a large, tall cup. Slowly drizzle melted butter from the glass measuring cup into the cup with the immersion blender. The butter breaks into minute droplets, while the egg yolk acts as an emulsifier, helping to keep those droplets dispersed, as well as thickening the sauce.While it’s not “authentic” in it’s preparation, and my inner Chef screams this is cheating, it’s just so easy to make I cannot resist. Combine an egg yolk, water, salt, and lemon juice in the immersion blender cup. QUICK IMMERSION BLENDER HOLLANDAISE RECIPE Without all the hassle of course.This recipe for Easy Fool Proof Hollandaise is one of those recipes that will make you look like a gourmet chef, with very little effort. The resulting hollandaise is just as creamy as one made using the traditional method. Similar to my recipe for Homemade Olive Mayonnaise, this process uses an immersion blender to emulsify the sauce in a matter of moments. Use the hand blender to also make the mixture airier. Add the egg yolks, lemon juice and cayenne pepper to the blender and. Second, get yourself and immersion blender, and a tall, narrow container. When its boiling add the egg yolk while mixing with a hand blender. Melt the butter in a microwave safe dish or in a saucepan over low heat until melted. A delicious sauce that pairs well with steamed asparagus or poached eggs. This hollandaise sauce is quick and easy to whip up for Sunday brunch or breakfast. With the blender running, slowly stream in half the warm butter. So how do we make this process easier and more foolproof? First, forget the whisk and double boiler. Recipe Comments Why we love this recipe Using a blender eliminates the need to stand over a double-boiler whisking constantly. What I’m getting at here, is that the traditional way of making hollandaise is both tedious and prone to failure.
If the butter is not hot enough, the sauce will never thicken up.
#Immersion blender hollandaise plus#
If the mixture gets too hot, the eggs will scramble, and the sauce will break. Ingredients Makes 12 servings 1 1/4 cups (2 1/2 sticks) unsalted butter, cubed 2 large egg yolks 2 tablespoons fresh lemon juice, plus more Kosher salt and freshly ground black pepper Fill a. 306 reviews This 30 Second Hollandaise Sauce recipe is made with your immersion blender and it's the real deal Slather it on Eggs Benedict, asparagus, fish, potatoes, fries, even burgers Published: Updated: Author: Sue Moran Jump to Recipe Pin the Recipe This post may contain affiliate links. The butter will eventually emulsify with the egg, forming a silky, rich sauce. You then place the bowl of yolks over simmering water, and stream in hot butter, whisking all the while. 5 from 14 ratings Failproof Whole30 Hollandaise Sauce Recipe made in a mason jar with an immersion blender Comes out perfect every time. To make traditional hollandaise, you need to whisk egg yolks with lemon juice until thick. Normally, when one thinks of hollandaise (the sauce on eggs Benedict), easy is not the first word that comes to mind.
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