EASY BLENDER HOLLANDAISE SAUCE
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
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.
BLENDER HOLLANDAISE SAUCE
The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!
Provided by chellebelle
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
- Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 0.6 g, Cholesterol 143.1 mg, Fat 17.5 g, Protein 1.5 g, SaturatedFat 10.5 g, Sodium 119.2 mg, Sugar 0.1 g
BLENDER HOLLANDAISE
Provided by Andy Hay
Number Of Ingredients 5
Steps:
- Into the bowl of a blender add in 4 egg yolks, hot sauce, and lemon juice. Turn the blender on high and blend for around 60 seconds. After 60 seconds slowly stream in the melted butter into the blender with the motor still running. Don't rush this process.
- Once butter has been slowly poured in, taste the sauce and adjust with salt or more lemon juice!
EASY HOLLANDAISE
Use our shortcut version of the classic French sauce to spruce up steamed artichokes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
- Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
Nutrition Facts : Calories 231 g, Fat 25 g, Protein 2 g
BLENDER HOLLANDAISE
Provided by Barbara Poses Kafka
Categories Sauce Blender Dairy Egg Quick & Easy House & Garden
Number Of Ingredients 6
Steps:
- Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used.
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
FOOLPROOF BLENDER HOLLANDAISE
I know there are lots of Blender Hollandaise recipes out here on Zaar, but this one is bit different, in that it uses some mustard. Got this recipe out of an old Sunset Magazine cookbook calledSunset Hors d'oeuvres. It's easy, tasty and no would would ever guess that it came from a blender.
Provided by Simply Chris
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Put egg yolks and lemon juice in a blender.
- Melt butter or margarine and heat until it bubbles, but don't let it brown.
- Add hot water to egg yolks and lemon juice.
- Blend on high and immediately pour in hot butter in a steady stream.
- Add salt, cayenne and mustard.
- Blend about 30 seconds.
Nutrition Facts : Calories 692, Fat 75.5, SaturatedFat 46, Cholesterol 432, Sodium 1200.7, Carbohydrate 2, Fiber 0.2, Sugar 0.5, Protein 4.7
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
Provided by Eric Ripert
Categories Sauce Blender Egg Brunch Christmas Vegetarian Quick & Easy Mother's Day Butter Lemon Juice Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 4
Steps:
- Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.
BLENDER HOLLANDAISE
Handy recipe from "The Joy of Cooking". Much faster and more foolproof than handmade Hollandaise but paler and less flavorful. The recipe relies on the entire quantity of heated butter to cook the egg yolks so don't try to make a smaller batch.
Provided by sugarpea
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place egg yolks, lemon juice, cayenne and salt in a blender; heat butter until bubbling but do not brown.
- Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in.
- Serve immediately or keep sauce warm by placing blender container in warm water.
BLENDER HOLLANDAISE
Provided by Marian Burros
Categories condiments, dips and spreads
Time 10m
Yield About 2/3 cup
Number Of Ingredients 5
Steps:
- Allow yolks to sit at room temperature for one hour, no more. Whirl yolks and lemon juice in blender for 2 seconds. Remove cover.
- Heat oil to 250 degrees in small saucepan. Use thermometer to check temperature; do not let oil heat above 250 degrees or it will cook the eggs instead of emulsifying with them. Add butter; reduce heat and cook until butter is melted.
- Immediately turn blender on highest speed and slowly pour oil-butter mixture into eggs; continue blending only until all the mixture has been added. Season with salt, if desired. Use immediately. Do not keep hot on top of stove, or reheat.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 9 grams, Sodium 5 milligrams, Sugar 0 grams, TransFat 0 grams
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