No need to be wasteful.Ĭombine five egg yolks in a small saucepan with 2 tablespoons of water. And save those whites for an omelet or something. I do this by straining them through my fingers. Got your five eggs? Separate the yolks from the whites. You better believe I am going to enjoy it.Įasy Peasy Hollandaise Sauce with Tangerines and Lemonĥ tbs tangerine juice (from fresh, ripe tangerines, if possible.)ġ/4 tsp white wine vinegar (or other white vinegar)ġ.5 cups butter (3 sticks, or 3/4 lb), just meltedĪnd your 2 tablespoons of lemon juice Combine 5 tablespoons tangerine juice with 2 tablespoons lemon juice in a small bowl. But I have a container of it in my fridge right now, ready to be drizzled over my next poached egg on hot buttered toast (hallelujah!). You know what that means? I CAN HAVE IT EVERY SINGLE DAY. I have never made an easier hollandaise sauce, and it keeps like a dream. Seriously! All you need is a whisk and a blender. (Sarcasm friends, in case you weren't sure).Īll of that conspires together to mean that I only ever enjoy hollandaise sauce about once a year. Just, go read Kitchen Confidential and you'll understand. Honestly, you should never eat restaurant hollandaise sauce. Luckily we can have it when we have brunch at a fancy restaurant, right? WRONG. And it doesn't keep well, so you have to eat ALL of it or else throw it away. And sometimes, it doesn't come out and it curdles. It's just, you know, such a hassle to make. So lemony, so buttery, so velvety drizzled over asparagus or poached eggs. Can I console you a hollandaise sauce recipe? Because you have to make hollandaise if you are going to make eggs benedict, right? See, there's a purpose to the meanness. After that I would throw it away and make a new batch the next time you need it.I'm going to tease you with eggs benedict but not give you a recipe until tomorrow. If the sauce is being kept warm on the stove top, it should be fine for 2-4 hours. This is an egg based product so I don’t recommend storing it after the initial use. Unfortunately, hollandaise sauce is one of those foods that shouldn’t be stored. Add some salt and pepper and a half cup of melted butter and you’re good to go! Follow our quick Hollandaise sauce recipe for perfection every time! What Foods Do I Use Hollandaise Sauce With? Making hollandaise sauce in a blender is as easy as it gets, and the hollandaise sauce ingredients are ones you probably have in your fridge right now! Simply combine some lemon juice and egg yolks in a blender. It is a creamy combination of eggs, butter, water and lemon juice, whisked together and seasoned with salt and pepper. Hollandaise means Holland-style or “from Holland” but it is actually a French creation. But this blender hollandaise sauce is a quick and easy version that doesn’t sacrifice any of the rich, creamy flavor! What Is Hollandaise Sauce? Most recipes require some intense whisking and perfect timing. But finding the perfect hollandaise sauce recipe can be kind of intimidating. than the packets you buy in the spice aisle. Homemade hollandaise sauce tastes so.much.better. Enjoy this simple recipe with your favorite meal in no time at all. I love to pour this easy Hollandaise on everything from Eggs Benedict to a juicy piece of Grilled Chicken. This Hollandaise sauce is made quickly in a blender, and it could not be easier to prepare! Simply mix a few easy ingredients into a blender and you’ll have a delicious batch of homemade Hollandaise sauce.
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