![]() ![]() Frame any criticism you may have in a constructive way. Place a thin slice of oven-broiled ham on each half. For each serving, toast 1/2 of an English muffin. Blend until thick and fluffy (about 30 seconds) it makes approximately 2/3 cup of sauce. Turn blender onto high speed and slowly pour the butter into the egg mixture. Troubleshooting The Immersion Blender Hollandaise Sauce Dont whisk the egg yolk, lemon juice and water before adding the butter. Much of cooking, for me, is a reflection on the past and what got us here. Heat 1/2 cup butter until melted and bubbling. If your post has to do with a cookbook or book by a Serious Eats contributor, explicitly mention that in the post or in a follow up comment.īe polite to other users, no flamewars, insulting, etc.īe kind to one another. Pride and self respect, as well as adhering to tradition. Please provide a link in the post itself or in a follow-up comment to a relevant article or recipe on Serious Eats. This isn’t an essential addition but does add just a bit of balance. Add a pinch of salt to brighten the flavors. You must link to or explicitly mention a book by a site contributor. Place a kitchen towel over the hole of the blender or cover with your hand as you add the butter so the sauce doesn’t splatter all over you and your kitchen. 306 reviews This 30 Second Hollandaise Sauce recipe is made with your immersion blender and it's the real deal Slather it on Eggs Benedict, asparagus, fish, potatoes, fries, even burgers Published: Updated: Author: Sue Moran Jump to Recipe Pin the Recipe This post may contain affiliate links. r/seriouseats is dedicated to conversation about and its contributors. (A high-powered hand mixer can also be used in a pinch. This means you don't have to spend 10 minutes whisking and you don't have to worry about your hollandaise sauce splitting. Whether it's burgers, pizza, cocktails, or some fun & nerdy food science, fast food to fine dining, restaurant kitchens to yours, from coast to coast, and around the world.įeel free to post any Serious Eats articles, videos, or anything about Serious Eats!Īll posts must be related to Serious Eats. My method uses an immersion blender (also known as a stick blender emulsion blender, wand blender, or hand blender) to combine the eggs, lemon and butter. Put egg yoke(s) in a metal bowl, add some lime or lemon juice or white wine vinegar and give them a quick whisk. ![]() is the source for all things delicious from meticulously tested recipes to product and equipment recommendations to restaurant reviews. ![]()
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