Hollandaise Sauce classic recipe
recipe30.com
How to make Hollandaise sauce. This is the master butter sauce that can be used on eggs, fish, grills and more. See my 30 second easy to follow recipes with clear simple instructions.
TRADITIONAL HOLLANDAISE SAUCE RECIPE
The old fashion way of making this versatile butter sauce
Hollandaise sauce is made by way of an emulsion using egg yolk and butter. It is known as a mother sauce in the French Haute Cuisine.
The BEST Way To Make Hollandaise Sauce | Carnivore Recipe (Blender Hollandaise)
In this video I show you how to make one of the better sauces out there and that's hollandaise sauce. This is the easiest way I've found to make it using a blender.
If you try this out, please DM me a picture on Instagram, I'd love to repost it!
RECIPE
NINJA/FOOD PROCESSOR
12 Eggs
3 Sticks of Butter, Unsalted
1/2 tsp Salt
1/2 Lemon Juice
1) Crack all of your eggs into a bowl and carefully separate the yolks from the whites with your hands. Place the yolks into your food processor.
2) Once all of the yolks have been added, add your lemon juice and blend on medium for about 2 minutes or until the color changes from yellow orange to a light yellow.
3) Melt the better in a pan over medium low heat. Once melted, add to a cup or container with a pour spout.
4) Open the pour hole to your processor and slowly stream your butter into the yolks. Once it's all been incorporated, add your salt and pulse to mix. Serve, more notes on holding below*
NORMAL BLENDER
4 Eggs
1 Stick of Butter, Unsalted
1/4 tsp Salt
1/4 Lemon Juice
1) Crack all of your eggs into a bowl and carefully separate the yolks from the whites with your hands. Place the yolks into your blender cup.
2) Once all of the yolks have been added, add your lemon juice and blend on medium for about 2 minutes or until the color changes from yellow orange to a light yellow.
3) Melt the better in a pan over medium low heat. Once melted, add to a cup or container with a pour spout.
4) Open the pour hole to your blender and slowly stream your butter into the yolks. Once it's all been incorporated, add your salt and pulse to mix. Serve, more notes on holding below*
* Hollandaise cannot hold at to high of a temperature. Too hot and the sauce will break and you'll be left with a greasy butter and egg yolk good. Serve this sauce immediately upon making it OR store it in the fridge. It will stiffen up in the fridge, but it becomes a very thick spread this way. You can also spread this onto warm foods and it will melt over it. Reheating isn't recommended.
CARNIVORE COMPANION (Code CCYOUTUBE10)
MERCH
INSTAGRAM
PATREON
REDMOND REAL SALT
GRILLAHOLICS
CARNIVORE SNAX (Code TRASHCHEESE)
Hollandaise Sauce | Step by Step Instructions
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Hollandaise Sauce
4 egg yolks
1 TBSP vinegar or limon juice
1/2 Cup. butter
salt & pepper to taste
(makes about 1 cup) 4-6 servings
Instructions
1. Fill a medium to large pot with a few cups of water. Warm the water over the stove until you see steam rising.
2. In a large metal or glass bowl whisk the egg yolks vigorously until slightly frothy. Add in the vinegar and whisk to combine.
3. Place your bowl over the steaming pot to create a double boiler. Continue to whisk the yolks vigorously. If the eggs begin to stick to the side of the bowl there is too much heat, to cool turn down the flame and lift your egg yolk bowl off the pot until cooled. After continuously whisking over the double boiler for about 30 seconds to 1 minute add in a tab of butter. Whisk to combine. The butter should melt slowly, if it is melting quickly reduce the heat. Once the butter tab is fully melted and whisked in, add in the next tab continuing until all the butter has been incorporated. Season with pepper and salt to taste.
Best served warm within two hours.
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5-Minute Hollandaise Sauce | Hollandaise Sauce Made in a Blender | Easy Hollandaise | Eggs Benedict
You are craving eggs benedict but you don’t have time to whisk up a Hollandaise Sauce. Well hold up, you can have that eggs benedict in a flash with an easy Hollandaise sauce made in a blender. This is a game changer, making this French mother sauce in a blender allows you to, in a flash, have a quick and easy 5-minute hollandaise sauce for eggs benedict, asparagus, broccoli or fish. By using the blender to make the hollandaise sauce you save time, you don’t have to worry about the sauce splitting, and your food stays nice and hot and the sauce is rich, creamy and warm. Try this amazingly easy 5-minute Hollandaise sauce out and let us know what you think.
Hollandaise Sauce Ingredients:
- 10 tbsp or 140g Butter
- 3 Large Egg Yolks
- 1 tbsp Lemon Juice (half a squeezed lemon – use more if you like a stronger lemon taste or if you want a thinner sauce)
- 1/4 tsp of Salt
- 1/8 tsp Cayenne Pepper
Serves 4 – 6
Eggs Benedict Ingredients:
- English Muffin
- Canadian Bacon
- Poached Egg
- Hollandaise Sauce
- Dash of Paprika
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Equipment Used (Amazon Affiliate Links)
- John Boos Maple Top Work Table -
- Küchenprofi Stainless Steel Saucepan, 16-Ounce - -
- Duxtop Portable Induction Cooktop (cooktop) -
- Waring Blender -
- Premium Metal Lemon Squeezer -
- Maredash Mini Bowls 4 Inch Glass Bowls for Kitchen Prep -
- Wood Spoon Rest-
- Pyrex Measuring Cup Set -
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DISCLAIMER USE AT YOUR OWN RISK Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
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Sauce Hollandaise ♥ mit Orange
I Vegetraisch unterwegs I
Die leckersten vegetarischen Rezepte aus aller Welt für euch gesammelt und mitgebracht von meinen Reisen.
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Frühlingszeit ist Spargelzeit! ♥ :)
Passend dazu habe ich für euch ein tolles Rezept für Sauce Hollandaise mit Orange.
Einfach, schnell und ohne unnötige Zusatzstoffe.
Auf meinem Blog habe ich natürlich das genaue Rezept und viele nützliche Infos für euch hochgeladen.
Viel Freude beim Nachbacken :)
Eure Lilli ♥
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