I did use only 2 sticks of butter and it was a beautiful consistency! Keeping this one. Quick, easy and turned out great the first time. I used my food processor with the lide on the opening and did not get splattered.Įxcellent - quick and easy - tasted great! No one could tell the difference versus the cooked version I usually make. The difference is the addition of a tablespoon of cream, one T of lemon and 3 yolks. So I went back to the listed recipes and tried the blender hollandaise from 1962 (good year). Maybe it was a matter of operator error, but this sauce never thickened for me. The sabayon method turned out awful each time (probably our fault). This was very tasty and not too buttery it was great, i cut the recipe in half because i didn't want to make a huge batch but it was very good with my poached egg, canadian bacon, and english muffin :)įor fun, we tried several different traditional methods before trying this one. Used this for my first try at hollandaise because this process didn't seem as daunting as others. Definitely my go to recipe for hollandaise sauce now! My German husband proclaimed it a taste of spring from his homeland. I was making this for just two of us, so I cut the butter to one stick - it still came out great and was delicious over white asparagus. Wow! It came out great and is so easy.Ī great and quick hollandaise. When I saw Eric Ripert's name I knew it had to be good. How could I resist a request like that! I was going to teach him the double boiler method when I came upon this version.
Immersion blender hollandaise how to#
My son asked me to teach him how to make Hollandaise so that he could make eggs benedict for himself and his girlfriend. An added bonus: if I want to keep it warm, I add a smidgen of xanthan gum. Sometimes I'll add a dash of Worcrestershire and Tabasco as well. I love blender hollandaise, though I've never used this particular recipe. I never heard of black pepper in Hollandaise. I could only salvage by whipping two more yolks in mixing bowl and mixing in mess from blender gradually. This may not call for enough egg yolks, or I’m not sure why it wouldn’t work. 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.I followed recipe, tried twice, each time not only seperated but curdled. Here’s another fun twist… instead of the classic Canadian bacon or ham, try out some andouille! Directions Place the egg yolks, fresh lemon juice, salt, and hot sauce into the Vitamix container in the order listed and secure the lid. 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. If you’re a fan of Hollandaise sauce, your life is about to change… you ready for this?
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