This Hollandaise is not just great for bennies… try it over asparagus, on fish, or drizzled over some potatoes too… the world is your delicious lemony oyster. Here’s another fun twist… instead of the classic Canadian bacon or ham, try out some andouille! These bennies are bound to make you and your belly very very happy.īelow we have a zucchini-base benny to the left, and English muffins to the right… one is vegetarian, one is piled high with ham. I’ve included several tips for you below to help you make the perfect benny for you! Pick your base, pick your toppings (avo and greens, yes please), and pile that sauce high. 😉īut, it is not just the easiest and simplest Hollandaise I have here… it’s a world of Benedict fun too! The classic Benny is oh so good, but sometimes it’s fun to play too… 🙂 it makes the perfect balance of flavor and serves up four perfect little servings just right for me. While most recipes call for a stick of butter, I opt for 5 tbsp or so…. Voila!! I couldn’t believe it, it totally worked! Since, I’ve gone Hollandaise crazy… making it whenever I have the chance. So I tried again, but this time, I super slowly added in the melted butter as I blended… warming the egg very slowly with each little magical whip of my immersion blender. It then occurred to me that Hollandaise needs slow warming- which is why the traditional method calls for double-boiling (not my fave method- I have no patience for that!). It was way too thin… like eggy lemon sauce.
This, my friends, was a sad story with Mr. Hollandaise. I attacked it the same way I had other sauces… add everything to a jar, blend, boom. My first attempt was a bit disappointing, I’ll admit. The thing had saved my life so many times before… how could I not have tried it with Hollandaise yet?! So I did. It suddenly occurred to me that I had not tried with my immersion blender yet. While I’d tried many versions in the past, I hadn’t quite found a recipe I felt I’d nailed. Who wants to fuss with long elaborate recipes when you can just plop a wand in a jar and have mayo magically made in five seconds flat? Not I.Įnter Hollandaise sauce. (I use and love THIS– my whole family now owns it too!) Once I discovered immersion blender mayo, my life glowed just a little bit more (see my recipe for MAYO HERE and RANCH HERE). I use it for soups, sauces, and pretty much all condiments and dips. Place your egg yolk, lemon juice, and water into the container and slowly start drizzling in. Hollandaise sauce does not reheat well, so it’s best made the same day (within an hour) that you plan to use it.If you’re a fan of Hollandaise sauce, your life is about to change… you ready for this? Hollandaise is made using an upright container and a stick blender. Season to taste with salt and cayenne pepper, if desired. Continue blending until the mixture is fully emulsified, smooth, and creamy. With the blender running, slowly pour in the melted butter. Place immersion blender in the jar with the egg and turn on. To turn it into Choron, simply stir in some tomato pure or other thick tomato sauce. Add some minced tarragon, and that takes care of the Barnaise. In a heat-safe cup or jar that fits an immersion blender, add the egg yolk, lemon juice, water, and salt. While an immersion blender whirs away, you slowly drizzle in melted butter to form a thick, mayo-like emulsion. Melt butter in a microwave-safe bowl for 30 seconds. Then hot melted butter is stirred in to emulsify and create a creamy. If you want to see more details, see the recipe card below. It uses coddled egg yolks mixed up in a blender, along with lemon juice and seasonings. Add the warm melted butter and water to blender and blend for 20-30 seconds. Put the water and butter in a pan and gently melt the butter until completely melted but do not allow to bubble. This Hollandaise recipe doesn’t require too much. Directions: Put all the ingredients except the Water and Butter in a blender and pulse once. Which basically means, it’s Dutch but the French say so… got it.īut it’s also thought that La Varenne should be credited with bringing “sauces out of the Middle Ages” and may have invented hollandaise sauce. The name Hollandaise originated in the year 1841, from a French sauce called hollandaise or in other words, “Dutch sauce,” from Holland.
#Immersion blender hollandaise full
Use a timer or count out loud, blending for the full 30 seconds. Blend the egg yolk mixture for 30 seconds at a medium high speed, until it lightens in color. It’s a rich sauce made with butter, egg yolks, and lemon juice or vinegar. 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. Hollandaise is also well known as the Eggs Benedict Sauce, let’s dig in. This Keto approved recipe is easy to make and it’s such a great addition to your standard breakfast or white fish plate.
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