BLENDER HOLLANDAISE SAUCE
This nearly foolproof technique lets the blender do the sauce-making for you, yielding a slightly thicker hollandaise that is still creamy, smooth and perfect for topping poached eggs or steamed asparagus.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over low heat and let cool slightly.
- Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. Blend to combine. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
- The sauce is best if used immediately but can sit for about 30 minutes over hot water in a bain-marie or in a Thermos.
BLENDER HOLLANDAISE SAUCE
The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!
Provided by chellebelle
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
- Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 0.6 g, Cholesterol 143.1 mg, Fat 17.5 g, Protein 1.5 g, SaturatedFat 10.5 g, Sodium 119.2 mg, Sugar 0.1 g
BLENDER HOLLANDAISE
Provided by Food Network Kitchen
Categories condiment
Time 8m
Yield 4 servings (1/3 cup)
Number Of Ingredients 5
Steps:
- Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
- Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
BLENDER HOLLANDAISE
Provided by Marian Burros
Categories condiments, dips and spreads
Time 10m
Yield About 2/3 cup
Number Of Ingredients 5
Steps:
- Allow yolks to sit at room temperature for one hour, no more. Whirl yolks and lemon juice in blender for 2 seconds. Remove cover.
- Heat oil to 250 degrees in small saucepan. Use thermometer to check temperature; do not let oil heat above 250 degrees or it will cook the eggs instead of emulsifying with them. Add butter; reduce heat and cook until butter is melted.
- Immediately turn blender on highest speed and slowly pour oil-butter mixture into eggs; continue blending only until all the mixture has been added. Season with salt, if desired. Use immediately. Do not keep hot on top of stove, or reheat.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 9 grams, Sodium 5 milligrams, Sugar 0 grams, TransFat 0 grams
HOLLANDAISE SAUCE, BLENDER METHOD
An eggs benedict isn't complete without a draping of hollandaise sauce on top. The classic French sauce is traditionally made by gently heating egg yolks over a double boiler, then slowly (and painstakingly) whisking in melted butter until it becomes a creamy emulsion. In this recipe, we get the same silky sauce without the hassle by letting the blender do all the work.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- Place egg yolks, lemon juice, and salt in a blender; blend until combined. Melt butter in a saucepan or in microwave. With blender running, slowly pour butter through opening in lid in a thin stream until sauce is thick, about 1 minute.
- Serve immediately or transfer to a bowl and cover with foil to keep warm; serve within thirty minutes. If sauce is too thick, thin to desired consistency by whisking in hot water one tablespoon at a time.
BLENDER HOLLANDAISE
From Marion Cunningham (Fannie Farmer). This hollandaise method is for people who believe they can't make hollandaise. It's absolutely fool-proof and I guarantee it. I love hollandaise for eggs benedict, broccoli and asparagus.
Provided by P48422
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put the yolks in a blender or food processor.
- Blend on low speed for a couple of seconds, just to whisk the eggs.
- With the machine running, slowly pour in the boiling water, then, (with the machine still running) very, very, VERY slowly pour in the hot melted butter.
- Be patient- you must pour the butter in in the thinnest of streams, like fast drops, or the sauce will break.
- Add the lemon juice, salt to taste and the cayenne.
- If the sauce is too thick, add a bit more boiling water.
- Will hold, sitting in a bowl of warm water, for hours.
Nutrition Facts : Calories 1163.1, Fat 128.8, SaturatedFat 79.9, Cholesterol 605.1, Sodium 28.1, Carbohydrate 2.7, Fiber 0.1, Sugar 0.7, Protein 5
EASY BLENDER HOLLANDAISE SAUCE
The secret to this easy blender hollandaise sauce is using boiling water and very hot melted butter.
Provided by Kevin
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- Blend egg yolks in a blender on low speed. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Mix in lemon juice.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 0.3 g, Cholesterol 112.2 mg, Fat 24.1 g, Protein 0.9 g, SaturatedFat 15 g, Sodium 165.6 mg, Sugar 0.1 g
BLENDER HOLLANDAISE
Handy recipe from "The Joy of Cooking". Much faster and more foolproof than handmade Hollandaise but paler and less flavorful. The recipe relies on the entire quantity of heated butter to cook the egg yolks so don't try to make a smaller batch.
Provided by sugarpea
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place egg yolks, lemon juice, cayenne and salt in a blender; heat butter until bubbling but do not brown.
- Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in.
- Serve immediately or keep sauce warm by placing blender container in warm water.
BLENDER HOLLANDAISE
Provided by Eric Ripert
Categories Sauce Blender Egg Brunch Christmas Vegetarian Quick & Easy Mother's Day Butter Lemon Juice Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 4
Steps:
- Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.
More about "blender hollandaise recipe 465"
EASY BLENDER HOLLANDAISE SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (1)Total Time 5 minsCategory SauceCalories 248 per serving
- Combine the egg yolks, mustard (if using), lemon juice and pepper in a blender and blend until combined.
- With the blender running, slowly stream in melted butter and allow the sauce to emulsify. If the sauce is very thick, stream in a little warm water, a few drops at a time, until the sauce has reached the consistency of your choice.
- Taste and adjust seasoning if necessary. I like using salted butter but if you are using unsalted, season with salt before serving.
HOW TO MAKE BLENDER HOLLANDAISE SAUCE - THE KITCHEN …
From thekitchenmagpie.com
4.5/5 (2)Total Time 6 minsCategory SaucesCalories 248 per serving
- Turn on the blender and while the blender is mixing the eggs, very slowly pour the very hot butter into the eggs, until it's all incorporated.
EASY BLENDER HOLLANDAISE SAUCE - JUST PLAIN COOKING
From justplaincooking.ca
JULIA CHILD'S EASY BLENDER HOLLANDAISE SAUCE - CLASSIC …
From toriavey.com
IMMERSION BLENDER HOLLANDAISE SAUCE: A FABULOUS PARTY …
From umamigirl.com
HOW TO MAKE HOLLANDAISE SAUCE IN A BLENDER - KITCHN
From thekitchn.com
BLENDER HOLLANDAISE SAUCE (EASY NO COOK HOLLANDAISE …
From savoryexperiments.com
BLENDER HOLLANDAISE RECIPE | BON APPéTIT
From bonappetit.com
BLENDER HOLLANDAISE SAUCE RECIPE (EASY HOLLANDAISE …
From thecookierookie.com
BLENDER HOLLANDAISE SAUCE IN 5 MINUTES - SIMPLY SO GOOD
From simplysogood.com
QUICK BLENDER HOLLANDAISE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
HOLLANDAISE SAUCE (SIMPLE HAND BLENDER METHOD) - THE NESSY …
From thenessykitchen.com
BLENDER HOLLANDAISE SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
HOW TO MAKE BLENDER HOLLANDAISE SAUCE - BEST HOLLANDAISE SAUCE …
From thepioneerwoman.com
IMMERSION BLENDER HOLLANDAISE – ART OF NATURAL LIVING
From artofnaturalliving.com
ONE MINUTE HOLLANDAISE WITH A STICK BLENDER – PERFECT FOR POACHED …
From my-easy-cooking.com
BLENDER HOLLANDAISE SAUCE - MY IMPERFECT KITCHEN
From myimperfectkitchen.com
BLENDER HOLLANDAISE - WELL SEASONED
From wellseasoned.ca
HOW TO MAKE HOLLANDAISE SAUCE IN A BLENDER - WHOLESOME YUM
From wholesomeyum.com
BLENDER HOLLANDAISE SAUCE - A FAMILY FEAST®
From afamilyfeast.com
EASY BLENDER HOLLANDAISE SAUCE - FAMILY FRESH MEALS
From familyfreshmeals.com
HOW TO MAKE HOLLANDAISE SAUCE (IN A BLENDER) - SUGARY LOGIC
From sugarylogic.com
EASY HOLLANDAISE SAUCE (BLENDER METHOD) - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
BLENDER HOLLANDAISE WITH HOT SAUCE - CTV
From more.ctv.ca
EASY BLENDER HOLLANDAISE SAUCE - READY IN MINUTES - THECOOKFUL
From thecookful.com
EASY BLENDER HOLLANDAISE SAUCE - KIRBIE'S CRAVINGS
From kirbiecravings.com
BLENDER HOLLANDAISE - ZESTED LEMON
From zestedlemon.com
HOW TO MAKE HOLLANDAISE SAUCE IN A BLENDER - 12 CLASSIC SAUCES
From bestninjablenders.com
FOR HOLLANDAISE SAUCE MINUS THE HASSLE, USE YOUR BLENDER
From americastestkitchen.com
BLENDER HOLLANDAISE SAUCE - INQUIRING CHEF
From inquiringchef.com
EASY BLENDER HOLLANDAISE SAUCE - EVERYDAY GOOD THINKING
From everydaygoodthinking.ca
BLENDER HOLLANDAISE SAUCE - KILTED CHEF
From kiltedchef.ca
BLENDER HOLLANDAISE SAUCE RECIPE | ALL THINGS MAMMA
From allthingsmamma.com
BEST BLENDER HOLLANDAISE RECIPE-HOW TO MAKE BLENDER
From womansday.com
EASY 3-MINUTE BLENDER HOLLANDAISE SAUCE RECIPE - FOODIECRUSH
From foodiecrush.com
2-MINUTE BLENDER HOLLANDAISE SAUCE - THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
HOW TO MAKE BLENDER HOLLANDAISE AT HOME - THE FRIZZLED LEEK
From thefrizzledleek.com
BLENDER HOLLANDAISE SAUCE MADE 3 WAYS - ARTZY FOODIE
From artzyfoodie.com
BLENDER HOLLANDAISE SAUCE - ANDY'S EAST COAST KITCHEN
From theeastcoastkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love