Blender Hollandaise Sauce With Garlic Recipes

BLENDER HOLLANDAISE SAUCE WITH GARLIC

Steps:

• Melt butter until very hot, but not browned.
• In a blender at high speed blend egg yolks, lemon juice, salt, cayenne and garlic until yolks are frothy.
• Turn blender to low speed and slowly pour in hot butter in a steady stream.
• Blend around 15 seconds until the sauce is creamy.

BLENDER HOLLANDAISE SAUCE

Steps:

• In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
• Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

BLENDER HOLLANDAISE SAUCE

Steps:

• 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 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.
• 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.