![]() ![]() The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. LET ME PLAN YOUR DINNERS! Get My FREE Meal Plan (Including Grocery List!)> Use as a sauce on roasted vegetables- Try roasting asparagus, broccoli or potatoes and drizzle with Hollandaise sauce when serving.Use it on other eggs- Hollandaise doesn't have to just be for Eggs Benny! Try it on scrambled eggs or an omelet.Make Eggs Benedict- Toast an English muffin, top with desired meats, veges, etc., followed by a poached egg and Hollandaise sauce.Warm over low heat, stirring constantly, until desired consistency is reached. However, it can be stored in an airtight container in the refrigerator for up to 2 days. Sauce is best consumed immediately after preparing. Add butter and blend until well combined.Using a hand blender, mix together egg yolk and lemon juice until creamy.Lemon Juice- In a pinch, lime juice could work but it would not quite taste the same.Use your discretion if consuming this recipe and refer to Egg Safety Canada for more information. Egg Yolk- As the eggs will be consumed raw, ensure that you use pasteurized eggs.Add the butter when it is the consistency that you want the sauce (but don't worry if it turns out too thick or thin- it will still taste delicious!) If it is too runny, the sauce will be very runny and if the butter has hardened too much, the sauce will be quite thick. The key for the consistency is the consistency of the butter when you add it. However, feel free to use unsalted butter and add salt (~⅛ tsp) to taste. Butter- I prefer to use salted butter for this recipe and find that to be the right amount of seasoning.Use it to make your own Eggs Benedict, Benny Bowls or try it on roasted vegetables. Don't let the thought of making Hollandaise Sauce from scratch intimidate you! This shortcut method uses a hand blender and requires just 3 basic ingredients and 5 minutes. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |