#Immersion blender hollandaise how to#
#Immersion blender hollandaise professional#

Ghee and clarified butter are the same thing, and in a nutshell it’s butter with the milk solids removed (hence “clarified”) to leave behind pure fat with a more intense buttery flavour that also has a higher smoke point than un-clarified butter. But there’s no need to get it specifically – you’ll see in the recipe that I discard the milk solids in the melted butter. For a more concentrated buttery flavour, you can use ghee or clarified butter, if you happen to have either on hand. Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.īutter OR Ghee / clarified butter – butter is the fat used in Hollandaise Sauce. The typical composition of an egg is 60% whites, 30% yolk and 10% shell – do the maths! You need around 55g/1.9 oz yolks total – if you’re quite short of this, then add more egg yolk (whisk an extra yolk to break it up and pour in amount required). Smaller eggs may NOT work because there’s not enough yolks to emulsify the butter quantity. Even larger eggs will also work just fine. Here’s what goes in Hollandaise Sauce: egg yolks, butter, salt, lemon juice and a pinch of cayenne pepper, if you want a touch of subtle warmth.Įgg yolks – from 3 large eggs (and sold labelled as “large” at grocery stores), each egg weighing 55 – 60g / 2 oz. I prefer using a handheld blender rather than blender jug because it’s easier to scrape out every drop of the precious sauce! Hollandaise Sauce ingredients

#Immersion blender hollandaise professional#

So while I am sure that many professional chefs probably scoff at the thought of making Hollandaise Sauce using a blender – or immersion blender, as is the case with this recipe – it makes difficult sauces like Hollandaise Sauce not just accessible to ordinary folk like myself, but dead easy and foolproof! Though I can understand that there is a sense of accomplishment making Hollandaise Sauce the traditional way, advances in technology have given us the ability to use faster, easier techniques that produces results with exactly the same quality as hand-whisked. And if you don’t whisk vigorously enough, then the sauce never emulsifies. If the butter cools too much, it will split. If the heat is too high you end up with scrambled eggs. Traditionally made with just a whisk and bowl set over a double boiler, it takes a good 10 to 15 minutes of vigorous whisking. This classic sauce is regarded as one of the most technically challenging in the French cooking repertoire. Use for Eggs Benedict and steamed asparagus, and it’s also particularly spectacular with crustaceans such as lobster, crab, prawns/shrimp and scallops. This recipe uses a really easy blender stick method that takes 90 seconds flat with exactly the same quality!

Find more information on eggs and foodborne illness from the Centers for Disease Control and Prevention (CDC).Hollandaise Sauce is one of the great classic sauces of the world that’s notoriously hard to make by hand, even for seasoned chefs.

Eat or refrigerate eggs and foods containing eggs promptly after cooking!.When using unpasteurized eggs for any dish, make sure you always heat the mix to 160 degrees Fahrenheit, while stirring, to kill harmful bacteria that may be present.Make sure you use pasteurized eggs (labeled on carton), if following the steps in the video. Consuming raw or undercooked eggs increases the risk of foodborne illness.

And find more quick and simple egg recipes and nutrition info from the N.C.

#Immersion blender hollandaise how to#

Watch as Lisa Prince shows how to whip up your own homemade hollandaise sauce in this edition of Homegrown In the Kitchen. We’re excited to share a heavenly hollandaise sauce from our friends at the North Carolina Egg Association, who put a Southern spin (translation: turn up the heat) on a timeless staple of French cuisine. Indulge in a little haute cuisine at home with this rich, buttery sauce that can be made in a blender.Īn essential ingredient in eggs Benedict, hollandaise sauce is a creamy, versatile accompaniment that goes well over pan-seared asparagus or other vegetables, as well as with grilled meats like chicken or fish. And now we humbly submit to the pantheon of condiments: hollandaise sauce. Ketchup and fries, hot sauce and wings, sour cream and baked potatoes. Whether you dunk, dip, dollop or drench, a perfectly paired condiment just makes food better. It’s safe to say that North Carolinians - and Americans in general - are crazy about our condiments.