1/30/2024 0 Comments Easy blender hollandaise sauceThere is some debate regarding the safety of blender Hollandaise sauce due to the use of uncooked eggs. Brown the Canadian bacon while the English muffins are toasting under a hot broiler (watch carefully to avoid burning).Prepare the Hollandaise sauce, then transfer to a heat-proof container, such as a glass canning jar, and set in a warm water bath to keep warm until ready to serve.Assemble all ingredients and set up your work area, as described.In addition, it may take a little practice to achieve perfectly poached eggs, but the process is pretty easy once you get the hang of it. However, there are four distinct layers to this recipe, which means a little planning is needed to ensure all components are nice and warm when ready to serve. This is one of those recipes that looks more complicated than it actually is. Again, make sure not to allow the bowl to make contact with the hot water.).This Eggs Benedict recipe features buttery English muffins, back bacon, & poached eggs, all smothered in an easy blender hollandaise sauce. If you need to wait to serve it keep it warm by covering and putting it in a warm place (next to the stove top, over a double boiler, or over a small saucepan containing hot water. Remove the bowl from the heat and whisk in the salt and cayenne pepper if using.Be careful not to let the sauce overheat or the eggs will scramble. If you prefer the sauce thinner you can add a teaspoon or so of water. Continue whisking until the sauce has thickened. Vigorously whisk the egg yolk/butter mixture while drizzling in the hot, melted butter in a slow and steady stream. This is vital to prevent the eggs from scrambling. The bowl must be ABOVE the water and not touching the water. Place the stainless steel bowl over a small saucepan with simmering water. Place the egg yolks and lemon juice in a stainless steel bowl and whisk them together until the mixture is thickened. White wine vinegar gives the Hollandaise sauce a slightly more refined taste, while lemon gives it a brighter flavor. Lemon juice is traditional but for a slightly different flavor profile you can also use white wine vinegar, which is the recommendation of the famous 19th/20th century French chef, Prosper Montagne, author of the well-known Larousse Gastronomique. To make Hollandaise you’ll need good quality butter, fresh eggs, and lemon juice. I’m going to show you TWO WAYS to make Hollandaise: on the stove top and in the blender. If you don’t have a double boiler reheat it in a small saucepan over the lowest heat possible, whisking constantly – again, until the sauce is just warm. To do so it’s best to use a double boiler and whisk constantly until the sauce is just warm. Or said another way, can you make Hollandaise sauce in advance? The answer is yes, BUT this sauce splits very easily and the eggs can curdle if overheated, so it must be reheated very carefully. Hollandaise sauce is perhaps most commonly associated with eggs benedict or drizzled over asparagus, but don’t limit yourself to just those as this sauce is deliciously versatile. In that cookbook the instructions direct to “make a sauce with some good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce take care that it doesn’t curdle.” What to Serve Hollandaise Sauce With What we do know is that the first documented recipe for Hollandaise sauce is from a French cookbook, Le Cuisinier François by La Varenne, published in 1651. It’s generally thought to be of French origin though some speculate it may have been brought back from Holland by the French Huguenots. I’ve seen some Hollandaise recipes online calling for Dijon but that isn’t Hollandaise, that’s a different sauce known as Sauce Dijon or Sauce Moutarde.Īlso known as “Dutch sauce” (as it was more commonly called in English-speaking countries through the 19th century), both of its names suggest a Dutch origin but food historians aren’t clear on where it actually originated. Hollandaise is the sauce that’s famously served with Eggs Benedict and commonly drizzled over asparagus. One of the five famous French “mother sauces”, Hollandaise is a simple but rich sauce consisting of butter, egg yolks, and lemon juice and seasoned with salt and sometimes a hint of cayenne or white pepper. One of my all-time favorite sauces for drizzling over vegetables, grilled meats and roast chicken, eggs benedict, scrambled eggs, and a whole host of other foods that are only further brought to life by this buttery smooth and luxuriously delicious sauce! This Hollandaise Sauce recipe is super easy to make and comes with instructions for both making it on the stovetop or in the blender!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |