12
Hollandaise
Using a stick blender makes this tricky-to-make sauce a no-fuss recipe
that you will want to put on top of more than just poached eggs.
Makes about 1 cup
4
large egg yolks
1
tablespoon fresh lemon juice
¾
teaspoon kosher salt
½
pound (2 sticks) unsalted butter, melted and kept slightly
warm (not hot)
Warm water, as needed
1. Put the egg yolks, lemon juice and salt into the mixing cup. Slowly
pour the warm butter into the cup, carefully leaving any white milk
solids on the bottom of the pot behind. Allow to rest for about 1
minute.
2. Insert the blending shaft into the cup so that the blade guard touches
the bottom of the cup. Blend on low, keeping the blade on the
bottom. Once the ingredients thicken and start to emulsify, continue
processing, using a gentle up-and-down motion, until thick and all
the ingredients are incorporated.
3. If sauce is too thick, blend in warm water, 1 teaspoon at a time, until
desired consistency is achieved (approximately 2 tablespoons total).
4. Taste and adjust seasoning as desired. Serve immediately or transfer
to a double boiler to keep warm.
Nutritional information per serving (2 tablespoons):
Calories 230 (97% from fat) • carb. 0g • pro. 1g • fat 25g • sat. fat 15g
chol. 153mg • sod. 218mg • calc. 11mg • fiber 0g
Basic Vinaigrette
Use this recipe as a guide for making various combinations. Simple
additions, like fresh or dried herbs, citrus or honey, can make a new
dressing every time.
Makes about 1 cup
¼
cup wine vinegar (any variety will work)
1
teaspoon Dijon mustard
¼
teaspoon kosher salt
1
/
8
teaspoon freshly ground black pepper
¾
cup extra virgin olive oil
1. Put all ingredients, in the order listed, into the mixing cup.
2. Using the blending shaft, blend on low, keeping the blade guard
completely submerged, until the mixture starts to emulsify. Continue
processing, using a gentle up-and-down motion, until homogenous,
about 30 seconds.
3. Taste and adjust seasoning as desired.
Содержание Tasty HB200T
Страница 19: ...19 NOTES...
