Remove the plug from the blender lid. Turn the blender speed to low if you only have one speed on your blender, it will still work. With the blender running, slowly drizzle in the melted butter. Continue to blend for another couple seconds after the butter is all incorporated. Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty.
If it is not salty or lemony enough, you can add a little more lemon juice or the remaining salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, e. Use within 30 minutes or so. Actively scan device characteristics for identification.
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List of Partners vendors. Featured Video. Add butter in a thin stream, not all at once. And a little extra water helps the hollandaise emulsify better. If the sauce is emulsified but too thin, pour the sauce into the pot you melted the butter in and heat over low heat, whisking constantly until it gets more body. Move the broken Hollandaise to a bowl set over a pot of gently simmering water. Whisk in cool water, one tablespoon at a time, until smooth. Start over with fresh egg yolks in the blender and beat the egg yolks for 30 seconds, Then, with the blender running, slowly pour the broken Hollandaise into the egg yolks instead of freshly melted butter.
Try Hollandaise Sauce on These Recipes! Save It Print. Prep Time 10 mins. Easy enough to make for a lazy Sunday breakfast. Best Hollandaise sauce ever! Perfect degree of tanginess that is all too often missing, even in restaurants and cafes. Brilliant recipe — I like to make it ahead of time if I have friends for dinner and I keep it in a pre-warmed thermos flask I have a small one where it will keep beautifully, at the perfect temperature, until you need it.
Can I omit it in this recipe, or substitute something else? Wow, so easy and perfect results! I love ordering eggs Benedict when we go out for brunch but have never tried making hollandaise before as it seemed too hard but your recipe made it easy. Thank you for another fantastic recipe. I made this and it worked flawlessly on the first go.
Yay me! Perfect quantities of lemon and cayenne give it that delicious tang. I will shamelessly admit that I ate a decent portion of the leftovers with a spoon and entered a butter coma shortly after…. Hi Nagi, you are the bomb!!! I have tried SOOO many of your recipes and have referred you on to so many people!
I was just wondering, bought a jar of Ghee from Woolies in the Indian section for the Hollandaise. The ghee definitely needs to be hot before pouring it into the egg mixture otherwise the sauce will not thicken.
I made it just the way you did but I used clarified butter, what a great sauce. Thank you I love your recipes. Your technique was spot on, perfect and most of all delicious! I also used your poached egg recipe and we had the most amazing Eggs Benedict on Keto Chaffles! Nagi, How do I get your cookbooks? Or can I buy them online? Thank you! Sooner, or later? Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar.
Home Egg Yolk recipes. Hollandaise Sauce This classic sauce is regarded as one of the most technically challenging in the French cooking repertoire. Hence why cake recipes call for ingredients to be at room temperature; and Hollandaise is best served warm or at room temperature, and is a pain to reheat because you have to be so careful not to cook the eggs.
Author: Nagi. Prep: 5 mins. Cook: 3 mins. French, Western. Servings 8 people. Recipe video above. The easy way to make this classic French Sauce! The end result is just as good as making it the classic way by hand -- which takes a good 15 minutes of whisking set over a double boiler and plenty of experience -- except it takes 90 seconds flat and it's foolproof. Instructions Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.
Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine. Melt butter in a heatproof jug until hot be very careful to ensure it doesn't explode if using microwave! If you use a stove, pour into a jug. Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. Note 2. With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Note 2 Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
Thank you for this amazing recipe! And it was sooooo easy and way less time consuming. My 6 year old loved it too! The dijon mustard would be a no no for me next time. It too strong of a taste for my eggs bene. When I was in culinary school, the Dijon was always optional, especially with the cayenne. I thought so too so I made it with only half the dijon the next try and it was really good after I tweaked that.
I also added a little more lemon and splash of heavy cream too bc I was wanting it creamier. Now if only I could find an equally simple way to make perfect poached eggs…??
Sorry, forgot to rate it 5stars. So glad you enjoyed the hollandaise, Maria! Make sure to check that out! Came out amazing. Hello and welcome to Downshiftology! Please read my disclosure policy. Jump to Recipe Jump to Video. Prep Time: 5 mins.
Total Time: 5 mins. Servings: 4 servings. Author: Lisa Bryan. Print Pin Review. Hollandaise sauce is a classic creamy sauce that's perfect for brunch and comes together with 5 simple ingredients.
It's easy and foolproof in a blender! Watch the video above to see how I make it. Ingredients 1x 2x 3x. US Customary Metric. Instructions Melt the butter in a microwave make sure it's covered as it will splatter for about 1 minute, until it's hot.
Alternatively, you could heat it on the stove. Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined. With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
Pour the hollandaise sauce into a small bowl and serve while warm. Lisa's Tips I mention this above, but just to reiterate The recipe will not emulsify with luke warm butter.
Course: sauce. Cuisine: American, French. Keyword: hollandaise sauce, how to make hollandaise sauce. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Leave a comment below and share a photo on Instagram. Tag downshiftology and hashtag it downshiftology. You May Also Like Next Post » Healthy Eggs Benedict. Leave a Comment Cancel reply All comments are moderated before appearing on the site. Recipe Rating Recipe Rating. Maureen — October 27, am Reply.
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Natasha — September 19, pm Reply. Meg — September 18, pm Reply. Timothy Lewis — September 15, pm Reply. Downshiftology — September 19, pm Reply. Good to know this worked out great just by whisking in the melted butter Timothy! Arwen — September 12, am Reply. Wilfred Colon — September 12, am Reply. Downshiftology — September 13, pm Reply. Tony Heath — September 12, am Reply. Tanya — September 8, pm Reply. Downshiftology — September 9, am Reply. Lisa Bryan — September 10, pm Reply.
BritBloke — September 7, am Reply. Downshiftology — September 7, pm Reply. Karen C — September 5, am Reply. Downshiftology — September 7, am Reply. Happy belated birthday to your husband! Glad he got to enjoy a homemade Eggs Benedict :. MrsBolli — August 30, am Reply. Downshiftology — August 30, pm Reply. Kerilyn McAndrews — August 30, am Reply.
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