It’s delicious with chips or as a topping to almost anything Use an immersion blender to speed up the process, and you’ll have a yummy Pico de Gallo in minutes 10. If you feel uneasy about using raw egg yolks, pasteurized eggs would be the perfect choice. Pico de Gallo is a fresh salsa made with chopped veggies, lime juice, and salt. Yes, this recipe calls for raw egg yolks, but the heat from the hot melted butter should sufficiently cook them. Blender Hollandaise offers a glorious shortcut (or cheat) resulting in a sauce that is perfectly emulsified and ready for your needs in just a few short minutes.īubbling 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. Using a blender to make Hollandaise was first mass introduced by Julia Child in her book, Mastering the Art of French Cooking, Volume 1. Don’t you want to be cool too? At least your family will think you’re cool.
Blend the egg yolks, lemon juice, sea salt, mustard, and cayenne pepper for 10 seconds on medium speed.
This blender Hollandaise sauce is so easy that I will always and forever make Hollandaise sauce this way. Heat the butter in the microwave until melted and hot. And no more curdled sauce because I added the butter too fast and it broke! No more scrambled eggs because I wasn’t quick enough to remove the mixture from the heat. But Hollandaise is extremely versatile, lending itself to many variations, and can easily enhance meats, seafood, potatoes, and crepes.Īnd have I told you that I am also in-love with this easy blender Hollandaise technique? No more 20 minutes of standing over a hot water bath stirring until my arms fall off. In any case, this wonderful, silky, creamy, buttery sauce is best known as the traditional sauce on eggs Benedict and is often served with vegetables like artichokes or asparagus. One of the famed five French Mother Sauces, there seems to be some uncertainty whether it actually originated in France or in the Netherlands. And while I won’t wax poetic about Hollandaise, I will share that I think it is one of the best things to be put on a poached egg.
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