Have been making blender Hollandaise for a couple of decades long before reading this. Occaisionally i get a lump but no one has ever complained because its just so delish! If its too thin, or if it gets too cool, i pour it back in the measuring cup and microwave for just 5 secs at a time, stirring after every interval. I microwave my butter in a pyrex measuring cup, and drizzle it in as described in this recipe. The joy of cooking’s recipe is more straightforward and its delicious. Once all the butter is in run the blender for about 15 seconds more. Running the blender with the small inset removed from the lid I drizzle the butter in slowly whilst continuing to run the blender. Then I melt 1/2 cup SALTED butter in the microwave, stir the solids back into the butter mixture. I now wait until the poached eggs are done. I put 3 egg yokes in the blender with 1 tbsp lemon juice, 1/2 tsp of Dijon mustard and a shake of hot sauce (Crystal, Tabasco etc.) Give it a quick blend to mix it up. I have tried a ton and this is my favorite, each to his own. Using a blender is the best thing to ever happen to Hollandaise, especially as I get older. I learned to make Hollandaise over a double boiler with a wisk. They came out kind of small, but the yolks were perfect. Don’t own a sieve, so I just dropped the eggs in the water. It’s the first time I’ve tried making eggs benedict ever. I made this this morning for my husband and I. If it's too thick, whisk in hot tap water 1 tsp. Gently reheat sauce, whisking occasionally, until warm. Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of bowl should not touch water). Hollandaise can made 2 days ahead press plastic wrap directly on surface and chill. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Top with chives and a light dusting of paprika, if desired. Spoon a few tablespoons of hollandaise over eggs. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water.

When egg is ready, carefully remove from hot water with slotted spoon. While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Step 8Ĭook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3–3½ minutes more. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water. Gently shake and swirl strainer, shaping egg with a slotted spoon. With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess. Crack 1 egg into a small bowl, then gently transfer to strainer. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Step 6Īdjust heat so water temperature is about 180☏. Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2–3 minutes per side. Slather muffins with butter and divide among plates. Meanwhile, using a toaster, toaster oven, or oven set at 400☏, toast English muffins until golden brown. Reduce heat to very low to maintain the temperature. Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180☏).

If hollandaise seems too thick when you’re ready to serve, whisk in warm water 1 tsp. Press plastic wrap directly onto surface so a skin doesn’t form, then place close to stovetop to keep warm up to 1 hour. Transfer to a glass bowl, measuring cup, or small pot. Taste and add more salt or lemon juice, if needed. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Step 2īlend egg yolks, lemon juice, and 1 tsp. Pour into a spouted measuring cup leaving milk solids in bottom of pot discard milk solids. Cook butter in a small saucepan over medium heat until melted and foamy.

Epicurious blender hollandaise