BLENDER HOLLANDAISE SAUCE
This is a quick, easy and virtually foolproof hollandaise sauce. The recipe can be doubled and if there happens to be left overs you can reheat in the microwave.
Provided by PaulaG
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
- Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
- To serve, heat sauce slowly in top of double boiler over hot water.
- An excellent addition to cooked veggies, fish or poached eggs.
- To reheat in the microwave: Pour the sauce into a microwave safe glass measuring cup.
- Heat at 30% power until heated through, stirring after every 30 seconds.
BLENDER HOLLANDAISE/BERNAISE RECIPE
Provided by WaffleCrumbs
Number Of Ingredients 13
Steps:
- HOLLANDAISE: Melt butter on stove. Put egg yolks, lemon, cayenne & salt into blender. Turn blender on high, add bubbly (not too hot, butter will cook the yolks) butter in a slow, steady stream. BERNAISE: Same as hollandaise, put Bernaise ingredients into saucepan, boil until reduced to 1 T. Add ingredients to Hollandaise in blender and blend until mixed.
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.
EASY HOLLANDAISE SAUCE IN THE BLENDER
This is a tasty, quick, and easy hollandaise sauce in the blender. Great on eggs Benedict!
Provided by don_carnahan
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a small saucepan.
- Combine egg yolks, lemon juice, salt, pepper, and cayenne in a blender; blend for 15 seconds. With blender running on low speed, slowly pour in hot butter and blend until sauce is thick, about 30 seconds. Mix in hot sauce.
- Serve immediately or keep in the blender at room temperature for up to 1 hour before serving.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 1.3 g, Cholesterol 197.6 mg, Fat 26 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 15.6 g, Sodium 490.8 mg, Sugar 0.3 g
BLENDER HOLLANDAISE
From Marion Cunningham (Fannie Farmer). This hollandaise method is for people who believe they can't make hollandaise. It's absolutely fool-proof and I guarantee it. I love hollandaise for eggs benedict, broccoli and asparagus.
Provided by P48422
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put the yolks in a blender or food processor.
- Blend on low speed for a couple of seconds, just to whisk the eggs.
- With the machine running, slowly pour in the boiling water, then, (with the machine still running) very, very, VERY slowly pour in the hot melted butter.
- Be patient- you must pour the butter in in the thinnest of streams, like fast drops, or the sauce will break.
- Add the lemon juice, salt to taste and the cayenne.
- If the sauce is too thick, add a bit more boiling water.
- Will hold, sitting in a bowl of warm water, for hours.
Nutrition Facts : Calories 1163.1, Fat 128.8, SaturatedFat 79.9, Cholesterol 605.1, Sodium 28.1, Carbohydrate 2.7, Fiber 0.1, Sugar 0.7, Protein 5
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 SAUCE
Provided by Food Network
Time 15m
Number Of Ingredients 5
Steps:
- In a blender blend yolks, water and lemon juice until smooth. Add melted butter by droplets until sauce begins to emulsify. Then continue slowly adding hot butter by spoonfuls. Strain sauce and season.
- Serve over poached eggs on toast points
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