![]() ![]() Omit the milky residue at the bottom of the pan. Step 4 By the time two-thirds of the butter has gone in, the sauce will be a thick cream. You may need to protect yourself with a towel during this operation.) Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets. Step 3 Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Step 2 Cut the butter into pieces and place in a small saucepan. You can beat in more lemon juice to taste when your sauce is done and you know which proportions you like best. Step 1 Place eg yolks, salt, pepper and 1 TBLS lemon juice in the blender jar. I think that needs to change! With this easy recipe, I see Eggs Benedict, grilled asparagus and even steamed artichokes in our future! Years ago, I took a class on sauces and learned a great deal, but haven’t put them to practice much. With a few simple ingredients (mostly flour, butter, and a liquid) and a couple easy techniques, these five sauces, all equally important, serve as the starting point for a slew of other classics. The others are Béchamel, Velouté, Espagnole, and Tomato Sauce. Hollandaise is considered one of the 5 “Mother Sauces” in French Cooking. ![]() In this case, while I can’t speak for the capabilities of every 8-year-old, I will say, there is nothing about this recipe that should intimidate you. Blender Hollandaise Sauce is the perfect Spring accessory.Īccording to Julia Child “This very quick method for making hollandaise cannot fail when you add your butter in a small stream of droplets…” and “as the technique is well within the capabilities of an 8-year-old child, it has much to recommend it.” Yikes! Julia! Well, she was a strong and opinionated woman. ![]()
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