Hollandaise blender method. Hollandaise Sauce is a classic recipe notorious for being served over Eggs Benedict and asparagus. Love this recipe for Easy Hollandaise Sauce recipe? Rich, creamy, decadent hollandaise sauce is simply irresistible.
It's lovely on salmon, artichokes, asparagus, and other poached vegetables.
The trouble is, it can be tricky to make a proper hollandaise.
Place the butter in a glass measuring cup.
You can cook Hollandaise blender method using 5 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Hollandaise blender method
- You need 1 cup of unsalted butter.
- It's 4 of egg yolks.
- You need 1 tsp of lemon juiice.
- It's 1/4 tsp of salt if using salted butter no need to add more.
- You need 1/4 tsp of Tabasco.
Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. Place the egg yolks, lemon juice, salt, and cayenne pepper in the jar of a blender. With the blender's motor running, add the melted butter very slowly. Because a Hollandaise sauce is an emulsion of butter and egg there is a chance that the mixture can split.
Hollandaise blender method step by step
- In a blender put:.
- Melt butter set aside.
- Egg yolks, lemon juice, Tabasco.
- Turn the blender on and immediately begin pouring the butter in. Turn it off at once, after all the butter is added...
- If using unsalted butter add the salt to taste..
To avoid this serve the sauce warm immediately or keep warm in the bowl over the simmering water as in the traditional method. Because of the precarious nature of emulsions, I like to add a stabilizer like xantham gum to help the emulsion hold. The resulting hollandaise sauce is so stable that it can be stored in the fridge and then gently reheated (in a bowl placed over hot water) without having to worry about the sauce breaking (oil and water separating). Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
