Easy blender hollandaise sauce2/17/2024 If your sauce gets too thick, don’t worry. Every minute or two should be fine – this does not require constant whisking. Cook over medium/medium-low heat (water bath should be a low simmer) for 10 minutes or so or until the sauce thickens, stirring frequently with a fork or whisk.Pour the mixture back into the measuring cup and return to the saucepan.Slowly pour the butter-lemon mixture into the bowl that contains your egg yolks, whisking constantly to prevent curdling the eggs.Remove the measuring cup from the saucepan and add the lemon juice (fresh or bottled is fine) to bring the temperature of the butter down a bit.Bring a medium saucepan half-full of water to a light simmer, with a two-cup Pyrex measuring cup sitting in the middle. ![]() You can mess with ratios if you’d like, adding more butter or less lemon juice, but don’t mess with the technique. Tempering the eggs properly is the single most important thing in this recipe. It brings the eggs up to temperature without shocking them, so you can avoid curdling. To combat that, we pour the hot liquid into the cold eggs first. It’s the opposite of what you want for your smooth, silky, creamy Hollandaise sauce. When a cold egg is poured into a hot liquid, it scrambles or cooks solid. If the thought of your Hollandaise sauce coming into contact with a heat source bothers you, by all means set a larger bowl on top of your saucepan of simmering water. As long as you scrape the bottom of the Pyrex when you stir or whisk the sauce, it will not curdle and turn into scrambled eggs. While the bottom of the measuring cup does touch the bottom of the pan, the sides are enveloped in a nice warm bath of simmering water, so it’s a gentle, multidirectional heat source rather than bottom-only heat. Sure, I know it’s not the traditional way to do it since the whole point of a double boiler is that the vessel containing your ingredients is not directly touching the heat source, but this has always worked for me and I see no reason to change my technique now. You can use a more traditional double boiler for this, or set a Pyrex bowl on top of a pot of simmering water – but what I’ve done my whole life is to set a two-cup Pyrex measuring cup in the bottom of a medium saucepan filled with a couple inches of water. It doesn’t require constant whisking, or hauling out a blender (most “easy Hollandaise sauce” recipes I’ve seen use a blender, which I find to be a huge pain to haul out and clean, and I don’t think this one is difficult at all). I can’t even count how many times I’ve made it, and it’s never failed on me. I assure you that this is a very easy Hollandaise sauce recipe. With this recipe, I have never had that happen. Or maybe you have heard horror stories about people’s Hollandaise separating or curdling. You might not want to deal with a double boiler and precise timing. Maybe it’s like a mystery sauce and you were never sure what actually went into making it. Maybe you’ve been intimidated by the thought of making Hollandaise sauce from scratch. If you, however, don’t like as much lemon in your Hollandaise as I do, you could always sub out some water for some of the lemon juice, or add a little extra butter. My recipe uses equal parts lemon, butter, and egg yolks, which not only makes it nice and thick as well as tangy, but also has the added benefit of making this recipe a snap to remember and easily scaleable. If you prefer your Hollandaise to be made of mostly butter, this recipe is not for you. I’ve seen recipes that have a ratio of 10 tablespoons of butter for only one of lemon juice, and that to me would not be a sauce I would enjoy on my eggs Benedict. I grew up putting copious amounts of lemon in everything, so I like my Hollandaise sauce very tart and creamy. I’ve ordered a lot of eggs Benedicts at restaurants and am frequently disappointed in their Hollandaise sauce, usually because it’s runny and you can barely taste any lemon. Now, I will give you a disclaimer about this recipe. I’ve added subtitles so you can easily skip ahead to the parts you want. ![]() Hollandaise sauce is one of those things I can wax poetic about, so this is a very long and thorough post today, including information on technique, scaling, safety, and storage, as well as ideas for uses and variations. I have been making this easy Hollandaise sauce recipe, learned from my mother, since I was knee-high to a grasshopper, and it’s pretty much the best thing ever.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |