![]() Heat butter in a small saucepan over medium until just bubbly but do not let it brown. In a blender (or magic bullet), combine egg yolks, water, lemon juice, dijon, and salt blend until frothy and happy. You can also put this hollandaise on asparagus, artichokes, or your finger. ![]() To assemble these, I used a biscuit cutter to slice the bread into a nice round shape (or just use an english muffin if you’re into that kind of thing), toasted it, topped with a poached egg, and a bit of the crab. I also added some Dijon to up the zing, but feel free to omit that. My hubby thought the hollandaise was a bit lemony, so if your hubby is equally produce-averse, you can cut back on the lemon. Side note, if you are averse to eating an entire stick of butter for breakfast, I’d stay away from this one. I jumped on the Martha Stewart website to find a hollandaise recipe, and this one promised an “easy” version. In real life I’ll bet she has someone on call for the express purpose of whipping up hollandaise. I know you’re thinking that nobody just “whips up” a benedict, but you can bet your buttons that Martha does! Maybe only on her show. We did feel like a special breakfast though, and we had some leftover crab in our fridge this week from a sushi-making session that we needed to use, so I decided to “whip up” a crab benedict. July 5, 2014: Lally Weymouth’s dinner in Southampton, New York See, this is what happens when us normal people are left to their own devices. So instead we did what any red-blooded Americans would do: rented a Redbox movie, bought a gallon of ice cream, and went to bed early. Do we host a barbecue? Throw a fourth of July-themed brunch? A laid-back wine and cheese soiree? We just weren’t sure. ![]() After that I would throw it away and make a new batch the next time you need it.Happy (belated) birthday, America! Martha didn’t tell us what to do yesterday, so we were lost…utterly lost. If the sauce is being kept warm on the stove top, it should be fine for 2-4 hours. This is an egg based product so I don’t recommend storing it after the initial use. Unfortunately, hollandaise sauce is one of those foods that shouldn’t be stored. Add some salt and pepper and a half cup of melted butter and you’re good to go! Follow our quick Hollandaise sauce recipe for perfection every time! What Foods Do I Use Hollandaise Sauce With? Making hollandaise sauce in a blender is as easy as it gets, and the hollandaise sauce ingredients are ones you probably have in your fridge right now! Simply combine some lemon juice and egg yolks in a blender. It is a creamy combination of eggs, butter, water and lemon juice, whisked together and seasoned with salt and pepper. Hollandaise means Holland-style or “from Holland” but it is actually a French creation. But this blender hollandaise sauce is a quick and easy version that doesn’t sacrifice any of the rich, creamy flavor! What Is Hollandaise Sauce? Most recipes require some intense whisking and perfect timing. But finding the perfect hollandaise sauce recipe can be kind of intimidating. than the packets you buy in the spice aisle. Homemade hollandaise sauce tastes so.much.better. Enjoy this simple recipe with your favorite meal in no time at all. ![]() ![]() I love to pour this easy Hollandaise on everything from Eggs Benedict to a juicy piece of Grilled Chicken. This Hollandaise sauce is made quickly in a blender, and it could not be easier to prepare! Simply mix a few easy ingredients into a blender and you’ll have a delicious batch of homemade Hollandaise sauce. ![]()
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