![]() ![]() Store until needed in a warm spot, like next to the stovetop.Pulse briefly to incorporate the ingredients one more time. If you like a thinner consistency, add a little warm water. It should be buttery, lemony and just lightly salty. Turn blender to lowest setting, remove fill cup from lid and slowly pour hot butter into blender in a thin stream, discarding the milk solids in bottom of the saucepan.Blend on medium high speed egg yolk mixture until lightened in color, about 30 seconds. Add egg yolks, 1 tablespoon lemon juice, salt and cayenne to blender and cover. Discard water from the blender and dry well.Melt butter slowly in a small saucepan over medium heat until foaming.Fill a blender with hot water and set aside.If the sauce looks good, you can continue adding butter and/or serve. If your hollandaise sauce breaks, all is not lost! Try blending in 1-2 teaspoons of hot water. To serve, simply reheat in a saucepan over low heat, whisking constantly. Whisk until smooth before serving.Ĭooking for a crowd or wanting to make your hollandaise ahead? Hollandaise can be made up to two days ahead. If you need to store sauce for more than 30 minutes before serving, transfer to a heatproof bowl, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Store it in a warm spot, like next to the stovetop, until you’re ready to serve. It’s best if used as soon as it’s read, so I usually wait until all the other components of the meal are ready. Take a moment to organize + make sure you’ve got your eggs, butter, lemon juice, sea salt, cayenne and blender ready to go so you’re able to focus on the process. As a home cook, mise en place is about having everything you need before you start cooking and it allows you to focus on the task at hand. Mise en place - a French term for "everything in its place" - is not just for the pros. Some notes for the home chef before getting started: ![]()
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