Preset buttons can be convenient, but a good old fashioned speed dial lets you have more control over the blending process. "That way, I can blend larger products or smaller amounts."Ĭontrols are another thing to pay attention to. For him, a larger pitcher (around 64 ounces) is ideal. "As food blends, it gets aerated so you don't want to overfill your blender with raw product or it will overflow once it's blended," he says. When shopping for a blender, Joshua Resnick, chef-instructor at the Institute of Culinary Education, checks to see the capacity of the pitcher. Serve sauce immediately.What Are High-Performance Blenders, and Are They Worth the Cost? Season with salt or here is when I would do like a quarter teaspoon of mustard powder. Slowly whisk in melted butter until thickened. Remove from heat, and stir in lemon juice. In the top of a double boiler or your make-shift version set over a pan of simmering water, whisk egg yolks with water, whisking constantly, until mixture thickens, about 4 minutes (I know this feels like 40 minutes, but keep going!). Instructions, courtesy of Martha Stewart: 1/2 cup (1 stick) unsalted butter, melted.1 1/2 tablespoons freshly squeezed lemon juice.3 large egg yolks (from room temperature eggs!).I didn’t do it, but I probably will in the future. I think adding a little mustard powder would make the butter flavor really stand out.I do 30 seconds then increments of 10 seconds. If you’re going to melt your butter in the microwave, do it cautiously as butter explosions are possible (I speak from recent experience).I tried to slack off and that smart husband of mine told me I should probably keep whisking in case it got even thicker (which it did). You really must whisk the whole time and 4 minutes is really 4 minutes.I have made this mistake a whoooole bunch of times and the hollandaise never sets up.
Don’t try to pull them straight from the fridge. Make sure your eggs are room temperature.If you don’t have a double-boiler (because who has room to store that?), use a glass bowl (or any bowl that conducts heat, but I prefer glass) that is large enough to rest over a sauce pan without touching the simmering water underneath.So, I went with this equally beautiful Martha Stewart recipe, and we had outstanding Eggs Benedict. I needed to understand this sauce by looking at it and whisking it from start to finish. My husband finally suggested I try a more traditional recipe, and he was right. Somehow I end up with hopelessly thin non-hollandaise every time I try to do it the “easy” way. This recipe from Martha Stewart seems uncomplicated, and you should totally try it if you have more patience than me. The attempts must now number in the teens. I cannot tell you how many times I have tried to make hollandaise in the blender. I managed to conquer my hollandaise fears the other day and I’ll tell you how:
Except she rocks and I need a confidence boost. Hollandaise is to me as Beef Bourguignon is to Julia Child. It seems like there are an infinite number of ways this can go wrong which, to be honest, is one of the reasons I need to do it so badly. I feel the same way about hollandaise sauce and yeast bread. I’ll say it – hollandaise sauce is intimidating.
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