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
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
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
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
QUICK BLENDER HOLLANDAISE SAUCE
Between the microwave and the blender, this comes together in about two minutes flat. The hardest part is unwrapping the stick of butter! Or maybe separating the eggs? Excellent over asparagus, eggs, broccoli or other fresh veggies. I've even used it with pasta!
Provided by Debber
Categories Sauces
Time 3m
Yield 3/4 cup, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in measuring cup in microwave.
- Place remaining ingredients in blender container.
- Cover container, start on "low", then remove cover and add melted butter in a SLOW drizzle.
- NOTE: 2 whole eggs may replace 3 egg yolks.
Nutrition Facts : Calories 161.8, Fat 17.4, SaturatedFat 10.4, Cholesterol 135.1, Sodium 306.5, Carbohydrate 0.8, Sugar 0.2, Protein 1.4
PERFECT BLENDER HOLLANDAISE SAUCE
This sauce turns out perfect EVERY time. It never separates. I use it on alot of things besides asparagus. I especially like it on salmon and shrimp.
Provided by Realtor by day
Categories Sauces
Time 10m
Yield 4-6 serving(s)
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. You can serve the sauce right away as it is. OR -- Because I worry about the egg yolks not being cooked enough, I like to pour the sauce into a glass measuring cup which I then set in a pan of simmering water. I cook it slowly for about 5 minutes so it's good and hot and the yolks are completely cooked this way.
Nutrition Facts : Calories 241.6, Fat 26.1, SaturatedFat 15.7, Cholesterol 202.6, Sodium 174.4, Carbohydrate 0.8, Sugar 0.2, Protein 2.1
NEVER FAIL BLENDER HOLLANDAISE SAUCE
From the best of bridge. This fantastic recipe has changed sunday morning eggs benny from a special occasion treat to a weekly tradition! So easy and as the name states-Never Fail!!!
Provided by happyhousewife
Categories Sauces
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Heat butter to a full boil,being careful not to brown.
- Combine all other ingredients in blender.
- With blender on high, slowly pour the butter into the egg mixture in a thin stream until all is added.(through the removable hole on the lid so you don't splash hot butter all over your self :).
- Keeps well in the fridge several days.
- * I have made this with margarine instead of butter, works just fine.
Nutrition Facts : Calories 1470.5, Fat 160.5, SaturatedFat 98, Cholesterol 921.7, Sodium 1791.5, Carbohydrate 4.5, Fiber 0.1, Sugar 1.9, Protein 9.5
QUICK BLENDER HOLLANDAISE
This recipe is from Sunkist, years ago. I make it often because it is my husband's favorite and it is quick and easy. It can be warmed up after refrigeration by sitting the container of sauce in a dish filled with hot water. Just keep stirring and replacing the hot water and eventually the sauce gets warm to serve.
Provided by connie427
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Heat butter til bubbly.
- Meanwhile place egg yolks, fresh lemon juice, salt and pepper in electric blender. Turn the blender on and off quickly. Then turn to hi speed and slowly add the bubbly butter in a very thin but steady stream.
- Serve immediately.
- Refrigerate leftover sauce. To serve again, bring to room temperature or place container of sauce in a dish with hot water and continue to stir the sauce. You might have to keep replacing the water as it cools with more hot water til the sauce gets warm enough to serve.
Nutrition Facts : Calories 1018.5, Fat 108.3, SaturatedFat 64.2, Cholesterol 999.2, Sodium 1264.8, Carbohydrate 4.9, Fiber 0.1, Sugar 1.1, Protein 10.8
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.
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