![]() Though I can understand that there is a sense of accomplishment making Hollandaise Sauce the traditional way, advances in technology have given us the ability to use faster, easier techniques that produces results with exactly the same quality as hand-whisked. And if you don’t whisk vigorously enough, then the sauce never emulsifies. If the butter cools too much, it will split. If the heat is too high you end up with scrambled eggs. Traditionally made with just a whisk and bowl set over a double boiler, it takes a good 10 to 15 minutes of vigorous whisking. This classic sauce is regarded as one of the most technically challenging in the French cooking repertoire. Use for Eggs Benedict and steamed asparagus, and it’s also particularly spectacular with crustaceans such as lobster, crab, prawns/shrimp and scallops. This recipe uses a really easy blender stick method that takes 90 seconds flat with exactly the same quality! I did use only 2 sticks of butter and it was a beautiful consistency! Keeping this one.Hollandaise Sauce is one of the great classic sauces of the world that’s notoriously hard to make by hand, even for seasoned chefs. 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. 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. I followed recipe, tried twice, each time not only seperated but curdled. ![]()
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