Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired, I also add a pinch of white or black pepper.) Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. ![]() Continue pouring until all butter is added. It should emulsify with the egg yolk and lemon juice. With the blender constantly running, slowly pour hot butter into cup (the key is to pour slowly, don't rush it). (I melt the butter in the measuring cup in my microwave.) Place head of immersion blender into the bottom of the cup and turn it on. Transfer butter to a 1-cup liquid measuring cup. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. ![]() Enjoy! Makes about 1 1/2 cups Recipe from: Ĭombine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender (I use the cup my KitchenAid immersion blender comes with). Essentially the same technique as blender Hollandaise, but the smaller container used with the immersion blender almost guarantees it will turn out perfectly creamy, with a thick, but pourable, consistency every time. Kenji López-Alt, the Managing Culinary Director of Serious Eats, he's come up with a foolproof method using an immersion blender. ![]() I've had good success making it in my blender the past few years, but thanks to J. If you think making it from a packet is the easiest way, I suggest you read the ingredients on that packet, then try this method and see if you won't make Hollandaise this way the rest of your life. You don't just have to make it for Eggs Benedict either, you can serve poached eggs on toast with Hollandaise, scrambled eggs, omelets, fried eggs, all benefit from this delicious sauce. Probably my favorite use is for Eggs Benedict, and topping this Eggs Benedict Casserole: but it's wonderful on many steamed or roasted vegetables, asparagus, broccoli, cauliflower, zucchini, etc. I like to add a pinch of cayenne to add slight heat that goes well with so many dishes. ![]() Frame any criticism you may have in a constructive way.I love Hollandaise sauce, almost every time I eat it I say I could take a bath in the stuff! Since I adore lemons it's no surprise a sauce mixed with butter and lemon juice thickened by egg yolks is right up my alley. If your post has to do with a cookbook or book by a Serious Eats contributor, explicitly mention that in the post or in a follow up comment.īe polite to other users, no flamewars, insulting, etc.īe kind to one another. Please provide a link in the post itself or in a follow-up comment to a relevant article or recipe on Serious Eats. You must link to or explicitly mention a book by a site contributor. r/seriouseats is dedicated to conversation about and its contributors. Whether it's burgers, pizza, cocktails, or some fun & nerdy food science, fast food to fine dining, restaurant kitchens to yours, from coast to coast, and around the world.įeel free to post any Serious Eats articles, videos, or anything about Serious Eats!Īll posts must be related to Serious Eats. is the source for all things delicious from meticulously tested recipes to product and equipment recommendations to restaurant reviews.
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