Immersion Blender Hollandaise
Wednesday, December 14, 2022
Yes, yes please! Quick and easy peasy, works-every-time, and comes together into a luxurious, seductive, rich golden, utterly buttery edible ode to joy. Welcome to the sunny side of life.
Since I found this recipe online, on Umami Girl food blog, I haven't been able to stop making it, whenever the occasion calls for it.
Once in awhile I used to make the ridiculously finicky, classic method and all that it entails. Sometimes it would work, sometimes not so much. But this immersion blender method works like a dream, every damn time. It's almost too good to be true. Yahoo!
And, just 6 ingredients ~ butter, egg yolks, lemon juice, hot water, Tabasco and salt.
As far as tips for perfectamundo results, use a 2 cup measure. I use a 2 cup measuring cup. Make sure your butter is bubbling, sizzling, hot. And that 1 measly tablespoon of water should be very hot, as well. The lemon juice, fresh, of course. And there you have it. Sublime, rich, buttery, softly tangy, deliciousness.
From here on in your steamed veggies, Eggs Benny, fish, steak and whatever else you can swoop with hollandaise will be singing your praises. Cool!
So what are you waiting for?
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Thanks to Umami Girl blogfor this celebration of taste, for The Last Wonton.
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IMMERSION BLENDER HOLLANDAISE ~ Serves 4
2 large egg yolks
1 tablespoon fresh lemon juice
1/4 teaspoon fine sea salt
10 dashes Tabasco sauce
1 tablespoon very hot water
1/2 cup butter
Place egg yolks, lemon juice, salt, Tobasco, and water in a 2-cup glass measuring cup or the tall container that came with your stick blender. In a small pot, heat butter until fully melted and very hot and bubbly. Transfer butter to the 1-cup measuring cup for easy pouring.
Place the blender into the 2-cup measuring cup or the tall blender container, touching the bottom, and turn it on. Drizzle in the very hot butter in a slow, steady stream until it's gone. This should take 30 seconds to a minute and leave you with a beautifully emulsified Hollandaise sauce.