Use hollandaise sauce as a topping for asparagus, broccoli and other vegetables.
Hollandaise and mayonnaise are very similar—the fats are the difference: hollandaise uses butter; mayonnaise uses vegetable oil.
Probably the most earliest recipes for hollandaise gave the impression in a French cookbook in 1758.
Some believe hollandaise a troublesome sauce to organize, alternatively with a blender it is simple.
Here is a recipe for hollandaise that you’ll be able to get in a position the use of a blender:
Parts:
8 tablespoons (1 stick) butter (Generally, use 2 tablespoons of butter in line with egg yolk)
3 egg yolks
½ teaspoon salt
Pinch of dry mustard of cayenne
1 tablespoon of freshly squeezed lemon juice or additional to taste
Directions:
1. Melt the butter in a small saucepan over low heat, do not let it brown.—use a well-tinned copper or stainless steel sauté pan (an aluminum pan will turn the sauce a greenish color).
2. Combine the other elements inside the blender and blend.
3. Drizzle inside the butter—egg yolks can seize most effective any such lot butter so don’t add the butter too quickly—just a teaspoon at a time.
The combination will thicken.
4. Taste and add lemon juice or other seasoning—a teaspoon of minced herbs similar to tarragon or dill.
5. Transfer to a container and serve–or keep warmth via nesting the container in a second bowl stuffed with highly regarded water. (You are able to use a double boiler to prevent overheating.) Stir now and again for up to 30 minutes.
Get in a position the sauce as in relation to serving time as possible. (If saved too scorching, the sauce will curdle; if too cold, there is a chance the eggs will injury and the butter will stiffen.)
Do not let an egg sauce take a seat down out for longer than an hour, and don’t save leftover egg sauces.
