![]() I have found this to be untrue for the immersion blender version. Conventional wisdom suggests that hollandaise cannot be kept and reheated.You can keep it warm for an hour or so if necessary. Hollandaise likes to be served soon after making.(Believe it or not, this is an unsponsored post.) I really love Kerrygold, which comes from grass-fed cows and is cultured, giving it fabulous flavor and tang without a hefty price tag. Since butter is the main ingredient here, choose the best one you can find.Method and recipe inspired by quite a few sources over the years, but especially this one.As always, use impeccably fresh eggs and source them carefully to avoid bacteria.You can find a stick blender and a set of 1-cup and 2-cup glass measuring cups here.And by creating what's essentially a tiny sauce tornado in a cup (a tempest in a teapot, but much tastier), we take the labor and the guesswork and out of the whisking process. For one thing, we let the very hot butter heat the egg yolks just enough as we stream it in, which yields much less risk of overcooking the egg. The immersion blender method uses the same basic tools as the traditional one - time, temperature, and agitation - but with a couple of twists. Fat and water don't like to mix, but by creating the perfect conditions, you can suspend tiny droplets of one in the other, creating something silky and ethereal. Hollandaise sauce is an emulsion, which feels like the place where science and magic intersect. Ridiculously, game-changingly delicious.(I learned that method in culinary school and persisted with it at home for quite a few years, but it's truly unnecessary when making hollandaise in human quantities in your own kitchen.) ![]() It's silky and luxurious and indistinguishable from hollandaise made using the classic, notoriously finicky method. Immersion blender hollandaise sauce is almost too good to be true. Why we love this recipe, and why it works
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