Perfect Blender Hollandaise Sauce Food

BLENDER HOLLANDAISE SAUCE

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 SAUCE

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

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

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.

PERFECT BLENDER HOLLANDAISE SAUCE

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.

NEVER FAIL BLENDER HOLLANDAISE SAUCE

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.

QUICK BLENDER HOLLANDAISE SAUCE

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.

EASY BLENDER HOLLANDAISE SAUCE

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.

EASY HOLLANDAISE SAUCE IN THE BLENDER

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.

BLENDER HOLLANDAISE

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.