Martha Stewart Hollandaise Recipe

Blender Hollandaise Sauce Recipe Martha Stewart

WEBApr 20, 2020 · Directions. Melt butter in a saucepan over low heat and let cool slightly. Add egg yolks to the jar of a blender. While the motor is …

Rating: 3.6/5(73)
1. Melt butter in a saucepan over low heat and let cool slightly.
2. Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. Blend to combine. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
3. The sauce is best if used immediately but can sit for about 30 minutes over hot water in a bain-marie or in a Thermos.

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Low Carb Hollandaise Sauce Step Away From The Carbs

WEBJan 12, 2020 · Instructions. In a small saucepan mix together the white wine vinegar, water, and peppercorns. Boil for 5 minutes until the liquid has …

Rating: 5/5(2)
1. In a small saucepan mix together the white wine vinegar, water, and peppercorns. Boil for 5 minutes until the liquid has reduced. Strain and cool.
2. Set up a bain marie or double boiler with the water simmering. In the top bowl add the egg yolks and vinegar mixture. Whisk until foamy.
3. Add the butter, one chunk at a time. Whisk until each chunk is incorporated before adding the next. Whisk constantly.
4. Add salt and pepper to taste.

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