CARB BUSTER BREAKFAST WITH HOLLANDAISE
Provided by Ree Drummond : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the vegetables: Warm the olive oil in a medium skillet over medium-high heat. Add the onions and cook until starting to soften, 2 to 3 minutes. Add the squash and zucchini, sprinkle with salt and pepper and stir and cook for 3 to 4 minutes. Remove from the heat and set aside.
- Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.
- For the hollandaise sauce: In a small saucepan, melt the butter until sizzling.
- Put the egg yolks in a blender. Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring the butter until it's all gone, then immediately begin pouring the lemon juice into the blender. Check the blender to make sure the sauce is still liquid and moving easily through the blades; if it's not, add a little more juice and give it a stir, then blend again. Add a generous shake of cayenne pepper. If the sauce is too thick, continue to blend while adding more lemon juice.
- For the poached eggs: Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular "whirlpool." Crack the eggs into the water and allow them to swirl around in the water until they begin to set. Let them stay in the water for 1 minute, then remove them with a slotted spoon and set on a plate. If the eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.
- Spoon the vegetables on plates or in bowls and set the eggs on top. Lay the tomato slices on the side. Place the cheese slices on the side. Sprinkle the eggs with salt and pepper and serve with the hollandaise sauce poured over the top.
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.
STEAK AND EGGS BENEDICT WITH SPICY HOLLANDAISE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the hollandaise sauce: Add the egg yolks and lemon juice to a blender and blend for several seconds. With the blender running, slowly drizzle in the melted butter. Turn off the machine and add the adobo and some salt. Blend again and taste, adding more salt, adobo or lemon juice as needed. Set aside and keep warm.
- For the steak and eggs: Heat a large skillet over medium-high heat. Slice the steaks in half so you have four 1-inch-thick steaks. Pat dry and sprinkle with salt and pepper. When the skillet is hot, add the steaks and cook until done to your liking. Remove to a plate, cover with a second plate and keep warm.
- Wipe out the skillet, then rub it with a little butter. Crack in the eggs, keeping them separate, and cook until done to your liking, either sunny-side up or over easy. Season with salt and pepper.
- To build: Place 2 halves of the Garlic Butter English Muffins onto each plate. Top each with a steak and then an egg. Pour over the hollandaise, garnish with some cayenne and serve immediately.
- Preheat the oven to 350 degrees F. Place a rack over a baking sheet.
- Melt the butter with the garlic in a small saucepan over medium-low heat. Brush both sides of the muffins with the garlic butter and place them, split-side up, on the rack. Sprinkle with the Parmesan. Bake until browned, about 10 minutes. Serve immediately.
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
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 SAUCE
This is a quick, easy and virtually foolproof hollandaise sauce. The recipe can be doubled and if there happens to be left overs you can reheat in the microwave.
Provided by PaulaG
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
- Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
- To serve, heat sauce slowly in top of double boiler over hot water.
- An excellent addition to cooked veggies, fish or poached eggs.
- To reheat in the microwave: Pour the sauce into a microwave safe glass measuring cup.
- Heat at 30% power until heated through, stirring after every 30 seconds.
EASY HOLLANDAISE SAUCE IN THE BLENDER
This is a tasty, quick, and easy hollandaise sauce in the blender. Great on eggs Benedict!
Provided by don_carnahan
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a small saucepan.
- Combine egg yolks, lemon juice, salt, pepper, and cayenne in a blender; blend for 15 seconds. With blender running on low speed, slowly pour in hot butter and blend until sauce is thick, about 30 seconds. Mix in hot sauce.
- Serve immediately or keep in the blender at room temperature for up to 1 hour before serving.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 1.3 g, Cholesterol 197.6 mg, Fat 26 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 15.6 g, Sodium 490.8 mg, Sugar 0.3 g
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.
PERFECT BLENDER HOLLANDAISE SAUCE
This sauce turns out perfect EVERY time. It never separates. I use it on alot of things besides asparagus. I especially like it on salmon and shrimp.
Provided by Realtor by day
Categories Sauces
Time 10m
Yield 4-6 serving(s)
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. You can serve the sauce right away as it is. OR -- Because I worry about the egg yolks not being cooked enough, I like to pour the sauce into a glass measuring cup which I then set in a pan of simmering water. I cook it slowly for about 5 minutes so it's good and hot and the yolks are completely cooked this way.
Nutrition Facts : Calories 241.6, Fat 26.1, SaturatedFat 15.7, Cholesterol 202.6, Sodium 174.4, Carbohydrate 0.8, Sugar 0.2, Protein 2.1
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
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.
More about "ree drummond blender hollandaise sauce recipes"
HOW TO MAKE BLENDER HOLLANDAISE SAUCE - THE PIONEER …
From thepioneerwoman.com
5/5 (2)Category Main DishServings 4Total Time 15 mins
- Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender.
- The blender should remain on the whole time, and you should be careful to pour in the butter very slowly.
THE PIONEER WOMAN'S HACK MAKES HOLLANDAISE SAUCE …
From mashed.com
PIONEER WOMAN'S BLENDER HOLLANDAISE SAUCE RECIPE
From recipezazz.com
5/5 (1)Calories 593 per servingServings 3
- Separate three eggs and place the yolks into a blender.(You can freeze the whites in zip lock bags).
- Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.
CAJUN HOLLANDAISE RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
5/5 (2)Author Ree DrummondCuisine AmericanCategory Condiment
EASY HOLLANDAISE SAUCE - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
BLENDER HOLLANDAISE SAUCE WITH EGGS BENEDICT RECIPE | LITTLE SPICE …
From littlespicejar.com
BLENDER HOLLANDAISE SAUCE RECIPE // VIDEO - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
EASY BLENDER HOLLANDAISE SAUCE RECIPE FOR CARNIVORE DIET
From grassfedgirl.com
EASY BLENDER HOLLANDAISE SAUCE - FAMILY FRESH MEALS
From familyfreshmeals.com
BLENDER HOLLANDAISE SAUCE - YOUTUBE
From youtube.com
JULIA CHILD'S EASY BLENDER HOLLANDAISE SAUCE - CLASSIC BRUNCH RECIPE
From toriavey.com
JULIA CHILD'S EASY BLENDER HOLLANDAISE SAUCE - GREAT EIGHT FRIENDS
From greateightfriends.com
HOW TO MAKE HOLLANDAISE SAUCE IN A BLENDER - WHOLESOME YUM
From wholesomeyum.com
INA GARTEN'S QUICK AND EASY HOLLANDAISE SAUCE | FOOD …
From foodnetwork.com
BLENDER HOLLANDAISE SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
IMMERSION BLENDER HOLLANDAISE SAUCE: A FABULOUS PARTY TRICK
From umamigirl.com
HOW TO MAKE HOLLANDAISE SAUCE (IN A BLENDER) – SUGARY LOGIC
From sugarylogic.com
EASY BLENDER HOLLANDAISE SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
BLENDER HOLLANDAISE SAUCE MADE 3 WAYS - ARTZY FOODIE
From artzyfoodie.com
REE DRUMMOND HOLLANDAISE SAUCE RECIPE - THERESCIPES.INFO
From therecipes.info
BLENDER HOLLANDAISE SAUCE - CARLSBAD CRAVINGS
From carlsbadcravings.com
HOW TO MAKE HOLLANDAISE SAUCE IN A BLENDER - 12 CLASSIC SAUCES
From bestninjablenders.com
LOW CARB CREAMY BLENDER HOLLANDAISE SAUCE
From lowcarbmaven.com
DON'T BE SCARED, IT'S JUST HOLLANDAISE: THE EASY BLENDER RECIPE …
From huffpost.com
QUICK IMMERSION BLENDER HOLLANDAISE RECIPE - SERIOUS EATS
From seriouseats.com
IT’S EGGS BENEDICT DAY! - THE PIONEER WOMAN
From thepioneerwoman.com
BLENDER HOLLANDAISE SAUCE IN 5 MINUTES - SIMPLY SO GOOD
From simplysogood.com
2-MINUTE BLENDER HOLLANDAISE SAUCE - THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
BLENDER HOLLANDAISE SAUCE RECIPE (EASY HOLLANDAISE SAUCE)
From thecookierookie.com
EASY BLENDER HOLLANDAISE SAUCE - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
BLENDER HOLLANDAISE SAUCE (5 MINUTE RECIPE) - THE FOOD CHARLATAN
From thefoodcharlatan.com
EASY 3-MINUTE BLENDER HOLLANDAISE SAUCE RECIPE - FOODIECRUSH
From foodiecrush.com
EASY HOLLANDAISE SAUCE (BLENDER RECIPE) | SOMEWHAT SIMPLE
From somewhatsimple.com
TRY THIS AMAZING 30 SECOND IMMERSION BLENDER HOLLANDAISE SAUCE
From thetastytip.com
HOLLANDAISE SAUCE - 1 CUP FOR HAND BLENDERS RECIPE - CUISINART
From cuisinart.com
EASY BLENDER HOLLANDAISE SAUCE - COOKING WITH CURLS
From cookingwithcurls.com
HOW TO MAKE EGGS BENEDICT - THE PIONEER WOMAN
From thepioneerwoman.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