This recipe for easy-to-make hollandaise sauce eliminates the arduous task of whisking egg yolks – the blender can do all the work. The recipe comes from Martha Stewarts Cooking School, Episode 102, and yields about 1/2 cup. The ingredients include 3/4 cup (1 1/2 sticks) unsalted butter, 3 large egg yolks, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, a pinch of cayenne pepper, and a dash of freshly ground black pepper. To make the sauce, melt the butter over low heat and let it cool slightly. Then, add the egg yolks to a blender and slowly pour in the melted butter while the motor is running. Add the lemon juice, salt, cayenne pepper, and black pepper to taste. The sauce should be thick but still pourable (it should form a pool, not a mound, when spooned). If its too thick, add a little water to thin it out. The sauce is best used immediately, but can be kept warm in a bain-marie or hot water bath for about 30 minutes.
27.04.2023 @ 01:55
This recipe for easy-to-make hollandaise sauce eliminates the arduous task of whisking egg yolks – the blender can do all the work. The recipe comes from Martha Stewarts Cooking School, Episode 102, and yields about 1/2 cup. The ingredients include 3/4 cup (1 1/2 sticks) unsalted butter, 3 large egg yolks, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, a pinch of cayenne pepper, and a dash of freshly ground black pepper. To make the sauce, melt the butter over low heat and let it cool slightly. Then, add the egg yolks to a blender and slowly pour in the melted butter while the motor is running. Add the lemon juice, salt, cayenne pepper, and black pepper to taste. The sauce should be thick but still pourable (it should form a pool, not a mound, when spooned). If its too thick, add a little water to thin it out. The sauce is best used immediately, but can be kept warm in a bain-marie or hot water bath for about 30 minutes.