![]() ![]() The key is to use low heat, quit while you're ahead, and give it a good stir. Don't go out of your way to make it in advance, but if you have leftovers, store them tightly sealed in the fridge for a day or two, and reheat very gently in the microwave or a double-boiler. I have found this to be untrue for the immersion blender version. Conventional wisdom suggests that hollandaise cannot be kept and reheated.You can keep it warm for an hour or so if necessary. On poached eggs, on asparagus or licked off a spoon. Hollandaise likes to be served soon after making. 220 30K Jump to Recipe Who knew homemade hollandaise sauce could be so easy Our blender version comes together in minutes with zero effort, no whisking required.(Believe it or not, this is an unsponsored post.) I really love Kerrygold, which comes from grass-fed cows and is cultured, giving it fabulous flavor and tang without a hefty price tag. Since butter is the main ingredient here, choose the best one you can find.Method and recipe inspired by quite a few sources over the years, but especially this one.As always, use impeccably fresh eggs and source them carefully to avoid bacteria.You can find a stick blender and a set of 1-cup and 2-cup glass measuring cups here.Put the container (heat proof) with the Hollandaise into the pan and let it sit in in the water until it warms. Heat a pan of water almost to a simmer and turn off the heat. And by creating what's essentially a tiny sauce tornado in a cup (a tempest in a teapot, but much tastier), we take the labor and the guesswork and out of the whisking process. Place the Hollandaise out on the counter to come to room temperature. For one thing, we let the very hot butter heat the egg yolks just enough as we stream it in, which yields much less risk of overcooking the egg. The immersion blender method uses the same basic tools as the traditional one - time, temperature, and agitation - but with a couple of twists. Fat and water don't like to mix, but by creating the perfect conditions, you can suspend tiny droplets of one in the other, creating something silky and ethereal. Hollandaise sauce is an emulsion, which feels like the place where science and magic intersect. Turn blender to low speed and remove the cover insert. The friction of the blades will gently heat the yolks and the blending will add some air to make the Hollandaise lighter. ![]() ![]() Ridiculously, game-changingly delicious Cover the blender and blend egg, lemon juice mixture (without butter) at top speed for 20 seconds.(I learned that method in culinary school and persisted with it at home for quite a few years, but it's truly unnecessary when making hollandaise in human quantities in your own kitchen.) It's silky and luxurious and indistinguishable from hollandaise made using the classic, notoriously finicky method. Immersion blender hollandaise sauce is almost too good to be true. Why we love this recipe, and why it works ![]()
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