BLENDER HOLLANDAISE
Provided by Food Network Kitchen
Categories condiment
Time 8m
Yield 4 servings (1/3 cup)
Number Of Ingredients 5
Steps:
- Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
- Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
ONE-MINUTE HOLLANDAISE SAUCE
It's true: fast, easy, and yummy! You can make eggs Benedict, chicken or steak Neptune at home in no time. For a more savory dish, substitute red wine vinegar for the lemon juice and sprinkle in dried tarragon.
Provided by SUNKIST2
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 11m
Yield 4
Number Of Ingredients 5
Steps:
- Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.
- Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.
- Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 0.8 g, Cholesterol 163.7 mg, Fat 25.3 g, Protein 1.7 g, SaturatedFat 15.4 g, Sodium 207.8 mg, Sugar 0.3 g
EASY BLENDER HOLLANDAISE SAUCE
Want a quick and easy recipe for Hollandaise sauce? Make it in a blender! It's ready for eggs Benedict in just 10 minutes. This blender Hollandaise recipe will be a fixture of your brunches.
Provided by Elise Bauer
Categories Sauce Butter Sauce Sauce
Time 15m
Number Of Ingredients 5
Steps:
- Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil-you want the moisture in the butter to remain there and not steam away.
- Blend the egg yolks until lightened: Add the egg yolks, lemon juice, 1/4 teaspoon of the salt, and cayenne (if using) into your blender. Blend the egg yolk mixture for 30 seconds at a medium high speed, until it lightens in color. Use a timer or count out loud, blending for the full 30 seconds. This step gives the sauce more body. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
- Slowly add the butter: Transfer the melted butter to a glass measuring cup with a spout so it's easy to pour in a thin stream. Remove the plug from the blender lid. Turn the blender speed to low (if you only have one speed on your blender, it will still work). With the blender running, slowly drizzle in the melted butter. Continue to blend for another couple seconds after the butter is all incorporated.
- Season to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little more lemon juice or the remaining salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, e.g. next to the stove top. Use within 30 minutes or so.
Nutrition Facts : Calories 215 kcal, Carbohydrate 0 g, Cholesterol 175 mg, Fiber 0 g, Protein 4 g, SaturatedFat 13 g, Sodium 216 mg, Sugar 0 g, Fat 22 g, ServingSize Makes about 1 cup of sauce, good for about 4-6 servings., UnsaturatedFat 0 g
QUICK BLENDER HOLLANDAISE
This recipe is from Sunkist, years ago. I make it often because it is my husband's favorite and it is quick and easy. It can be warmed up after refrigeration by sitting the container of sauce in a dish filled with hot water. Just keep stirring and replacing the hot water and eventually the sauce gets warm to serve.
Provided by connie427
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Heat butter til bubbly.
- Meanwhile place egg yolks, fresh lemon juice, salt and pepper in electric blender. Turn the blender on and off quickly. Then turn to hi speed and slowly add the bubbly butter in a very thin but steady stream.
- Serve immediately.
- Refrigerate leftover sauce. To serve again, bring to room temperature or place container of sauce in a dish with hot water and continue to stir the sauce. You might have to keep replacing the water as it cools with more hot water til the sauce gets warm enough to serve.
Nutrition Facts : Calories 1018.5, Fat 108.3, SaturatedFat 64.2, Cholesterol 999.2, Sodium 1264.8, Carbohydrate 4.9, Fiber 0.1, Sugar 1.1, Protein 10.8
BLENDER HOLLANDAISE SAUCE
The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!
Provided by chellebelle
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 0.6 g, Cholesterol 143.1 mg, Fat 17.5 g, Protein 1.5 g, SaturatedFat 10.5 g, Sodium 119.2 mg, Sugar 0.1 g
BLENDER HOLLANDAISE SAUCE
Provided by Food Network
Time 15m
Number Of Ingredients 5
Steps:
- In a blender blend yolks, water and lemon juice until smooth. Add melted butter by droplets until sauce begins to emulsify. Then continue slowly adding hot butter by spoonfuls. Strain sauce and season.
- Serve over poached eggs on toast points
BLENDER HOLLANDAISE
Handy recipe from "The Joy of Cooking". Much faster and more foolproof than handmade Hollandaise but paler and less flavorful. The recipe relies on the entire quantity of heated butter to cook the egg yolks so don't try to make a smaller batch.
Provided by sugarpea
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place egg yolks, lemon juice, cayenne and salt in a blender; heat butter until bubbling but do not brown.
- Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in.
- Serve immediately or keep sauce warm by placing blender container in warm water.
BLENDER HOLLANDAISE
From Marion Cunningham (Fannie Farmer). This hollandaise method is for people who believe they can't make hollandaise. It's absolutely fool-proof and I guarantee it. I love hollandaise for eggs benedict, broccoli and asparagus.
Provided by P48422
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put the yolks in a blender or food processor.
- Blend on low speed for a couple of seconds, just to whisk the eggs.
- With the machine running, slowly pour in the boiling water, then, (with the machine still running) very, very, VERY slowly pour in the hot melted butter.
- Be patient- you must pour the butter in in the thinnest of streams, like fast drops, or the sauce will break.
- Add the lemon juice, salt to taste and the cayenne.
- If the sauce is too thick, add a bit more boiling water.
- Will hold, sitting in a bowl of warm water, for hours.
Nutrition Facts : Calories 1163.1, Fat 128.8, SaturatedFat 79.9, Cholesterol 605.1, Sodium 28.1, Carbohydrate 2.7, Fiber 0.1, Sugar 0.7, Protein 5
EASY HOLLANDAISE
Use our shortcut version of the classic French sauce to spruce up steamed artichokes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
- Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
Nutrition Facts : Calories 231 g, Fat 25 g, Protein 2 g
QUICK BLENDER HOLLANDAISE SAUCE
Between the microwave and the blender, this comes together in about two minutes flat. The hardest part is unwrapping the stick of butter! Or maybe separating the eggs? Excellent over asparagus, eggs, broccoli or other fresh veggies. I've even used it with pasta!
Provided by Debber
Categories Sauces
Time 3m
Yield 3/4 cup, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in measuring cup in microwave.
- Place remaining ingredients in blender container.
- Cover container, start on "low", then remove cover and add melted butter in a SLOW drizzle.
- NOTE: 2 whole eggs may replace 3 egg yolks.
Nutrition Facts : Calories 161.8, Fat 17.4, SaturatedFat 10.4, Cholesterol 135.1, Sodium 306.5, Carbohydrate 0.8, Sugar 0.2, Protein 1.4
BLENDER HOLLANDAISE SAUCE
This is a quick, easy and virtually foolproof hollandaise sauce. The recipe can be doubled and if there happens to be left overs you can reheat in the microwave.
Provided by PaulaG
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
- Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
- To serve, heat sauce slowly in top of double boiler over hot water.
- An excellent addition to cooked veggies, fish or poached eggs.
- To reheat in the microwave: Pour the sauce into a microwave safe glass measuring cup.
- Heat at 30% power until heated through, stirring after every 30 seconds.
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