![]() Just heat it over extremely low heat for a few minutes, stirring it continuously or microwave it for 15 seconds on 50% heat. In the bowl of a blender (see notes below for tips), combine egg yolks, lemon juice, salt, and cayenne pepper (if using). Maintain the melted butter at this low but warm temperature while you prepare the blender. Reduce the heat if the butter starts to bubble or steam. It actually heats up better than it's butter counterpart because the coconut oil doesn't curdle like the butter. This easy Hollandaise sauce recipe doesn't require a blender, a double boiler, or constant whisking. Heat, stirring frequently, until the butter is just melted. I even refrigerated the extra sauce instead of throwing it out, mostly because coconut oil is three times the price of butter, and also because it was so delicious I wanted to eat it again the next day for breakfast. Start with 30 seconds and heat an additional 10 seconds as needed. Ingredients: 1/2 cup mayonnaise 1 tablespoon Dijon mustard In a small bowl, whisk together mayonnaise, Dijon, garlic powder, salt, and pepper. Heat the butter in a large glass in the microwave until melted. The blender method is foolproof, and the result is a lovely, velvety hollandaise sauce with just a hint of coconut that actually enhances your breakfast dishes in my opinion. Bubbling hot melted butter is poured over egg yolks, cooking them, and lemon juice is added to provide contrasting flavor and acid to help cut the richness. Put the egg yolks, juice from 1/2 lemon (approximately 1 Tablespoon), a couple dashes of hot sauce, and a pinch of salt in a blender. ![]() It's a little thinner than the butter version, but still has a great taste. 74 Reviews 40 Photos It's true: this one-minute Hollandaise sauce is fast, easy, and yummy You can make eggs Benedict or chicken or steak Neptune at home in no time. I must say, I do love the butter version, but this is a great alternative if you're dairy free. Adjust consistency with hot water as needed until sauce slowly drips from spoon. With blender running, slowly add hot butter and process until hollandaise is emulsified, about 2 minutes. Because it has a lower melting point than butter, I heated it for a little longer past it's melting point in order for it to cook the egg yolks enough to thicken the sauce. Process egg yolks, lemon juice, teaspoon salt, and cayenne in blender until frothy, about 10 seconds, scraping bottom and sides of blender jar as needed. I decided to use coconut oil since I'm trying to limit my dairy intake. Incentive as it was though, I hadn't tried it until about a month ago. Just the thought of ditching the whisk, and all of the countless times I ended up with curdled butter and scrambled eggs, was enough incentive to try it. ![]() I tore a page out of a cooking magazine about 2 years ago on how to make a 5 minute blender hollandaise sauce. ![]()
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