![]() The consistency should be smooth and creamy. It shouldn’t be too “lemony” or too salty. You might want to experiment a bit with the combination of the lemon juice, cayenne pepper and salt to get the right flavor. Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. ![]() Separate the eggs and place the yolks in a blender. This should be used immediately, but can be reheated SLOWLY in the microwave (remember, you don’t want the eggs to cook all the way). In a small saucepan, melt 2 sticks of butter until sizzling. If the sauce is too thick, add a teaspoon of HOT water until the sauce reaches the desired consistency.ĥ. The sauce should be thick enough to coat a spoon but you should still be able to pour it over your eggs or veggies.Ĥ. (If your blender has a lid with a removable middle piece, this is what it’s for!)ģ. ![]() Keep the blender going and slowly add the warm melted butter. Using a blender, blend the egg yolks and lemon juice for about 10 seconds until frothy.Ģ. Helpful tools: small smoothie blender, hand blender, or if it’s all you have, a regular ‘ol blender.ġ. Stir it frequently as it heats up just to warm, not hot.This is the “anyone can do it” version of Hollandaise Sauce. To reheat, place the Hollandaise in a double boiler or in a heat-safe bowl over a saucepan of simmering water. You can reheat Hollandaise sauce, but you must do so gently. It can also be frozen, but we don't really recommend it. If you do need to store leftover Hollandaise longer, you can refrigerate for at most 3 days (though 1 to 2 days is best). Just be sure to stir it occasionally to keep the emulsion from separating. You can make it about 30 minutes in advance and keep it warm on top of a double boiler of hot water (not boiling) on a warm stove or in a 200☏ oven. Hollandaise sauce does not store well, and it's best eaten soon after it is made. If the sauce is emulsified but too thin, pour the sauce into the pot you melted the butter in and heat over low heat, whisking constantly until it gets more body.Ĭan You Store and Reuse Leftover Hollandaise?
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