This recipe for easy-to-make hollandaise sauce eliminates the difficult task of whisking egg yolks – the blender does all the work. The source is Martha Stewarts Cooking School, Episode 102, making about 1/2 cup. Ingredients include unsalted butter, egg yolks, fresh lemon juice, salt, cayenne pepper, and freshly ground black pepper. The directions involve melting the butter, adding the egg yolks to a blender, slowly pouring in the melted butter while blending, and seasoning with lemon juice, salt, cayenne pepper, and black pepper. The sauce should be thick but still able to be drizzled. It is best used immediately but can sit for 30 minutes over hot water in a double boiler or in a thermos.
27.04.2023 @ 01:54
This recipe for easy-to-make hollandaise sauce eliminates the difficult task of whisking egg yolks – the blender does all the work. The source is Martha Stewarts Cooking School, Episode 102, making about 1/2 cup. Ingredients include unsalted butter, egg yolks, fresh lemon juice, salt, cayenne pepper, and freshly ground black pepper. The directions involve melting the butter, adding the egg yolks to a blender, slowly pouring in the melted butter while blending, and seasoning with lemon juice, salt, cayenne pepper, and black pepper. The sauce should be thick but still able to be drizzled. It is best used immediately but can sit for 30 minutes over hot water in a double boiler or in a thermos.