FOOLPROOF BLENDER HOLLANDAISE
I know there are lots of Blender Hollandaise recipes out here on Zaar, but this one is bit different, in that it uses some mustard. Got this recipe out of an old Sunset Magazine cookbook calledSunset Hors d'oeuvres. It's easy, tasty and no would would ever guess that it came from a blender.
Provided by Simply Chris
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Put egg yolks and lemon juice in a blender.
- Melt butter or margarine and heat until it bubbles, but don't let it brown.
- Add hot water to egg yolks and lemon juice.
- Blend on high and immediately pour in hot butter in a steady stream.
- Add salt, cayenne and mustard.
- Blend about 30 seconds.
Nutrition Facts : Calories 692, Fat 75.5, SaturatedFat 46, Cholesterol 432, Sodium 1200.7, Carbohydrate 2, Fiber 0.2, Sugar 0.5, Protein 4.7
BLENDER HOLLANDAISE
Provided by Food Network Kitchen
Categories condiment
Time 8m
Yield 4 servings (1/3 cup)
Number Of Ingredients 5
Steps:
- Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
- Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
BLENDER HOLLANDAISE
Provided by Barbara Poses Kafka
Categories Sauce Blender Dairy Egg Quick & Easy House & Garden
Number Of Ingredients 6
Steps:
- Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used.
EASY HOLLANDAISE SAUCE
Hollandaise sauce in a blender.
Provided by K Knox
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
- Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 0.7 g, Cholesterol 163.4 mg, Fat 25.2 g, Protein 1.6 g, SaturatedFat 15.4 g, Sodium 443.3 mg, Sugar 0.2 g
BLENDER HOLLANDAISE SAUCE
This nearly foolproof technique lets the blender do the sauce-making for you, yielding a slightly thicker hollandaise that is still creamy, smooth and perfect for topping poached eggs or steamed asparagus.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over low heat and let cool slightly.
- Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. Blend to combine. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
- The sauce is best if used immediately but can sit for about 30 minutes over hot water in a bain-marie or in a Thermos.
BLENDER HOLLANDAISE
Provided by Eric Ripert
Categories Sauce Blender Egg Brunch Christmas Vegetarian Quick & Easy Mother's Day Butter Lemon Juice Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 4
Steps:
- Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.
BLENDER HOLLANDAISE SAUCE
The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!
Provided by chellebelle
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
- Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 0.6 g, Cholesterol 143.1 mg, Fat 17.5 g, Protein 1.5 g, SaturatedFat 10.5 g, Sodium 119.2 mg, Sugar 0.1 g
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