![]() ![]() The buttery sauce is perfect served with simple steamed or seared fish. This is a delicious keto-friendly side dish or appetizer. Save Recipe Print Recipe Jump to Video Eggs Benedict is my favorite breakfast menu item, and it’s super easy to make from home It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg, and smothered in traditional Eggs Benedict sauce, called hollandaise sauce. Eggs Benedict (poached egg and prosciutto on an English muffin).Since the blender method takes less than 5 minutes, I would suggest making Hollandaise right before serving. With your immersion blender running the whole time in your mason jar, slowly pour in the melted ghee mixture. In a measuring cup with a pour spout, combine the melted ghee, water and lemon juice. As it cools, the butter will set and the sauce will thicken. Use your immersion blender to blend the egg yolks for 30 seconds. I like using salted butter but if you are using unsalted, season with salt before serving.Īs this is a butter-based sauce, I wouldn’t recommend making it more than an hour in advance. Taste and adjust seasoning if necessary.If the sauce is very thick, stream in a little warm water, a few drops at a time, until the sauce has reached the consistency of your choice. With the blender running, slowly stream in melted butter and allow the sauce to emulsify.Slowly pour in butter in a steady stream while the blender is running. Reduce blender speed and take out the middle stopped in the center of the lid. The mixture will blend and start to lighten. Cover, and blend on high for 1-2 minutes. Combine the egg yolks, mustard (if using), lemon juice and pepper in a blender and blend until combined. Combine egg yolks, Dijon mustard and lemon juice in a blender.Follow the below directions for blender Hollandaise. Simply whisk the egg yolks, mustard, lemon juice and seasoning together and then slowly stream in the butter whilst whisking continuously. In a small saucepan over medium heat melt the butter until it's foamy. She mixes everything together for about 15 seconds before slowly adding melted butter with. As the French call it, your 'mise en place.' Put the eggs, salt, pepper, and part of the lemon juice into your blender. Then Garten tosses in kosher salt, freshly ground, black pepper, and cayenne pepper for a little heat. The easiest way to make Hollandaise sauce is with a blender, although you can absolutely follow the recipe if you don’t have a blender. This recipe goes fast so have everything ready. Easy blender Hollandaise sauce is a delicious, buttery sauce perfect served for breakfast with poached eggs.įull recipe + ingredients can be found in the recipe card below. ![]()
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