Blender Sauce Noisette Hollandaise With Hazelnut Butter Recipes
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.
FOOLPROOF BLENDER HOLLANDAISE
I know there are lots of Blender Hollandaise recipes out here on Zaar, but this one is bit different, in that it uses some mustard. Got this recipe out of an old Sunset Magazine cookbook calledSunset Hors d'oeuvres. It's easy, tasty and no would would ever guess that it came from a blender.
Provided by Simply Chris
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Put egg yolks and lemon juice in a blender.
- Melt butter or margarine and heat until it bubbles, but don't let it brown.
- Add hot water to egg yolks and lemon juice.
- Blend on high and immediately pour in hot butter in a steady stream.
- Add salt, cayenne and mustard.
- Blend about 30 seconds.
Nutrition Facts : Calories 692, Fat 75.5, SaturatedFat 46, Cholesterol 432, Sodium 1200.7, Carbohydrate 2, Fiber 0.2, Sugar 0.5, Protein 4.7
BLENDER SAUCE NOISETTE (HOLLANDAISE WITH HAZELNUT BUTTER)
My mother makes this sauce, and the recipe has never failed! This is a hazelnut variation of authentic Hollandaise sauce that is virtually foolproof! Serve with trout or salmon.
Provided by allison125
Categories Sauces
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place the hazelnuts on a baking sheet and toast in the oven for about 8 minutes, or until fragrant. Remove from the oven and cool. When cool enough to handle, place the nuts on a kitchen towel, fold the towel over to cover them and rub to remove the skins.
- Place the cooled hazelnuts into a food processor or blender and grind to a fine powder. Add 2 tablespoons of butter to the nuts and blend thoroughly. Set the hazelnut butter aside.
- Melt 1 cup of butter in a small saucepan, and keep hot. In the container of a blender, combine the egg yolks, salt, pepper and lemon juice. Cover, leaving the hole in the lid open, and blend for about 5 seconds. Continue to blend at high speed while pouring butter in through the lid in a thin stream. Stir in the hazelnut butter while still warm. Keep warm until serving or serve immediately.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 1.3 g, Cholesterol 97 mg, Fat 21.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 11.6 g, Sodium 124.6 mg, Sugar 0.3 g
QUICK BLENDER HOLLANDAISE SAUCE
Between the microwave and the blender, this comes together in about two minutes flat. The hardest part is unwrapping the stick of butter! Or maybe separating the eggs? Excellent over asparagus, eggs, broccoli or other fresh veggies. I've even used it with pasta!
Provided by Debber
Categories Sauces
Time 3m
Yield 3/4 cup, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in measuring cup in microwave.
- Place remaining ingredients in blender container.
- Cover container, start on "low", then remove cover and add melted butter in a SLOW drizzle.
- NOTE: 2 whole eggs may replace 3 egg yolks.
Nutrition Facts : Calories 161.8, Fat 17.4, SaturatedFat 10.4, Cholesterol 135.1, Sodium 306.5, Carbohydrate 0.8, Sugar 0.2, Protein 1.4
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.
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