Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.īutter OR Ghee / clarified butter – butter is the fat used in Hollandaise Sauce. The typical composition of an egg is 60% whites, 30% yolk and 10% shell – do the maths! You need around 55g/1.9 oz yolks total – if you’re quite short of this, then add more egg yolk (whisk an extra yolk to break it up and pour in amount required). Smaller eggs may NOT work because there’s not enough yolks to emulsify the butter quantity. Even larger eggs will also work just fine.
Here’s what goes in Hollandaise Sauce: egg yolks, butter, salt, lemon juice and a pinch of cayenne pepper, if you want a touch of subtle warmth.Įgg yolks – from 3 large eggs (and sold labelled as “large” at grocery stores), each egg weighing 55 – 60g / 2 oz. I prefer using a handheld blender rather than blender jug because it’s easier to scrape out every drop of the precious sauce! Hollandaise Sauce ingredients
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So while I am sure that many professional chefs probably scoff at the thought of making Hollandaise Sauce using a blender – or immersion blender, as is the case with this recipe – it makes difficult sauces like Hollandaise Sauce not just accessible to ordinary folk like myself, but dead easy and foolproof! Though I can understand that there is a sense of accomplishment making Hollandaise Sauce the traditional way, advances in technology have given us the ability to use faster, easier techniques that produces results with exactly the same quality as hand-whisked. And if you don’t whisk vigorously enough, then the sauce never emulsifies. If the butter cools too much, it will split. If the heat is too high you end up with scrambled eggs. Traditionally made with just a whisk and bowl set over a double boiler, it takes a good 10 to 15 minutes of vigorous whisking. This classic sauce is regarded as one of the most technically challenging in the French cooking repertoire. Use for Eggs Benedict and steamed asparagus, and it’s also particularly spectacular with crustaceans such as lobster, crab, prawns/shrimp and scallops.
This recipe uses a really easy blender stick method that takes 90 seconds flat with exactly the same quality! For more on how the Blendtec stacks up against the Vitamix 5200, read our article about testing the two blenders head-to-head.Hollandaise Sauce is one of the great classic sauces of the world that’s notoriously hard to make by hand, even for seasoned chefs.
But we think a blender that’s this expensive should perform well at more than just those two tasks. It’s a great blender if you want something that looks slick on your counter and can make amazingly smooth mixed drinks and smoothies. We do think this particular model is quite beautiful, with a sleek black, illuminated base. It failed to make peanut butter (a tamper would have helped), and the preset speed for soup was frightening, with hot liquid flying wildly around the jar. Although in our tests the Designer 675 killed it in making smoothies and blended drinks, its lack of a tamper limits its usefulness. Despite Blendtec’s clever (if at times mildly sinister) video marketing campaign of blending everything from rake handles to iPhones, we’ve found its blenders wanting (we also tested the Total model in 2012). Will the Blendtec Designer 675 blend? Yes, but not as well as our top picks. You can’t expect that level of performance from dirt-cheap blenders, which is probably why most of them come with only one-year limited warranties. Vitamix, Oster, and Cleanblend models all come with warranties of five to seven years, and-at least for Vitamix machines-we’ve read plenty of owner reviews saying the blender lasts much longer. It’s a lot of stress to put on a little machine.” This is why a long warranty is important, especially if you’re paying a lot for a blender. If you make it do something difficult every day, a lot of them burn out. As Lisa McManus, executive editor in charge of equipment testing at Cook’s Illustrated and Cook’s Country magazines, told our writer Seamus Bellamy in an interview for our 2012 guide, “Blenders have a really hard job to do in that little space. But it’s not impossible for even higher-end blenders to encounter burnout.
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The most common complaint we’ve found about cheap blenders is that their motors burn out easily and their jars crack or leak.
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