![]() ![]() But as you might imagine, a blender does a better job than by hand of breaking up the ingredients into those minuscule droplets. There are some pretty neat tricks out there for making 2-minute or 'foolproof' Hollandaise, and Im going to be straightforward with you - the blender trick really does work. So sure, you can whisk by hand a mixture of butter, egg yolk and lemon juice over low heat to create a great Hollandaise. These substances have bigger molecules that keep the other ones from separating so easily into their respective ingredients. ![]() So things that help the emulsion hold can be added…these are things like egg yolks and mustard. You’ve probably seen this with salad dressings when you let them sit for a while. But because the particles of each tend to hang out with their own kind, the emulsion will naturally “break” over time. So the molecules of one need to be broken into minuscule droplets, done by whisking when making by hand, and then suspended in the other. Normally, fat and liquids (think oil and water) don’t mix. Make sure the blender is pressed firmly on the bottom. Add the oil and wait 60 seconds for the oil to separate on top, then blend for 15-20 seconds. If possible, use the container your stick blender came with. An emulsion is when fat molecules are suspended in liquid. Add yolks, vinegar, mustard, lemon juice, and salt to a tall thin vessel. Let me first tell you a little bit about why doing these sauces can be tricky in a double boiler…that’ll help you appreciate why the blender method works so well. My favorite is Hollandaise sauce…perhaps because I like Eggs Benedict so much! So I’m here to tell you that you can easily make it from scratch without any fear! Make perfect Hollandaise Sauce by using a blender! In a small saucepan over medium heat melt the butter until its foamy. As the French call it, your 'mise en place.' Put the eggs, salt, pepper, and part of the lemon juice into your blender. I think most people are intimidated by the idea of any sauce that needs to be made over a double boiler…one of those two level pans, where you put water in the bottom level to allow you to gently create an emulsified sauce (usually with butter as the base) via constant whisking. This recipe goes fast so have everything ready. ![]()
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