Best 6 Hollandaise Sauce Blender Method Recipes
Indulge in the velvety symphony of flavors that is hollandaise sauce, an exquisite emulsion of butter, egg yolks, and lemon juice. Originating from France, this classic sauce has captivated taste buds for centuries, gracing dishes with its rich, creamy texture and bright, tangy notes. Whether you prefer the traditional method of whisking over a bain-marie or the convenience of a blender, this article has you covered. Discover two foolproof recipes for hollandaise sauce, each tailored to suit your cooking preferences and time constraints.
The traditional method, a testament to culinary artistry, involves whisking egg yolks and melted butter over a gently simmering water bath. This technique ensures precise temperature control, allowing the sauce to thicken slowly and evenly without curdling. Alternatively, the blender method offers a more expedient approach, utilizing the blender's powerful vortex to emulsify the ingredients swiftly and effortlessly.
Both recipes yield a luscious hollandaise sauce, perfect for elevating a variety of dishes. Drizzle it over steamed asparagus or poached eggs for a classic brunch indulgence. Enrich your seafood creations, such as grilled salmon or lobster, with its luxurious flavor. Hollandaise sauce also adds a touch of elegance to vegetables, lending a creamy richness to steamed broccoli or sautéed mushrooms.
With its versatility and undeniable appeal, hollandaise sauce is a culinary treasure that deserves a place in every home cook's repertoire. Embrace the satisfaction of crafting this delectable sauce from scratch, and experience the joy of transforming ordinary meals into extraordinary culinary delights.
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.
HOLLANDAISE SAUCE, BLENDER METHOD
An eggs benedict isn't complete without a draping of hollandaise sauce on top. The classic French sauce is traditionally made by gently heating egg yolks over a double boiler, then slowly (and painstakingly) whisking in melted butter until it becomes a creamy emulsion. In this recipe, we get the same silky sauce without the hassle by letting the blender do all the work.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- Place egg yolks, lemon juice, and salt in a blender; blend until combined. Melt butter in a saucepan or in microwave. With blender running, slowly pour butter through opening in lid in a thin stream until sauce is thick, about 1 minute.
- Serve immediately or transfer to a bowl and cover with foil to keep warm; serve within thirty minutes. If sauce is too thick, thin to desired consistency by whisking in hot water one tablespoon at a time.
BLENDER HOLLANDAISE SAUCE
Steps:
- In a blender combine yolks, pepper and 1 tablespoon lemon juice.
- In a small saucepan heat the clarified butter until bubbling hot.
- Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot clarified butter in a thin stream into whirring egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much.
- Taste the sauce and adjust the seasoning with lemon juice, salt and pepper.
EASY BLENDER HOLLANDAISE SAUCE
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Want a quick and easy recipe for Hollandaise sauce? Make it in a blender! It's ready for eggs Benedict in just 10 minutes. This blender Hollandaise recipe will be a fixture of your brunches.
Provided by Elise Bauer
Categories Sauce Butter Sauce Sauce
Time 15m
Number Of Ingredients 5
Steps:
- Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil-you want the moisture in the butter to remain there and not steam away.
- Blend the egg yolks until lightened: Add the egg yolks, lemon juice, 1/4 teaspoon of the salt, and cayenne (if using) into your blender. Blend the egg yolk mixture for 30 seconds at a medium high speed, until it lightens in color. Use a timer or count out loud, blending for the full 30 seconds. This step gives the sauce more body. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
- Slowly add the butter: Transfer the melted butter to a glass measuring cup with a spout so it's easy to pour in a thin stream. Remove the plug from the blender lid. Turn the blender speed to low (if you only have one speed on your blender, it will still work). With the blender running, slowly drizzle in the melted butter. Continue to blend for another couple seconds after the butter is all incorporated.
- Season to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little more lemon juice or the remaining salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, e.g. next to the stove top. Use within 30 minutes or so.
Nutrition Facts : Calories 215 kcal, Carbohydrate 0 g, Cholesterol 175 mg, Fiber 0 g, Protein 4 g, SaturatedFat 13 g, Sodium 216 mg, Sugar 0 g, Fat 22 g, ServingSize Makes about 1 cup of sauce, good for about 4-6 servings., UnsaturatedFat 0 g
EASY BLENDER HOLLANDAISE SAUCE
The secret to this easy blender hollandaise sauce is using boiling water and very hot melted butter.
Provided by Kevin
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- Blend egg yolks in a blender on low speed. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Mix in lemon juice.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 0.3 g, Cholesterol 112.2 mg, Fat 24.1 g, Protein 0.9 g, SaturatedFat 15 g, Sodium 165.6 mg, Sugar 0.1 g
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.
Tips:
- Use fresh ingredients for the best flavor.
- Make sure the butter is cold and cut into small pieces before adding it to the blender.
- Start with the blender on low speed and gradually increase it to high.
- If the sauce is too thick, add a little bit of water or milk.
- If the sauce is too thin, add a little bit more butter.
- Season the sauce with salt and pepper to taste.
- Serve the sauce immediately or keep it warm in a double boiler.
Conclusion:
Hollandaise sauce is a classic French sauce that is perfect for serving with eggs, vegetables, or fish. It is easy to make with a blender, and the results are creamy, rich, and delicious. With a few simple tips, you can make a perfect hollandaise sauce every time.
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