The longer I observe myself and others both in and out of the kitchen, the more I realize we often make things harder on ourselves than need be. Take Hollandaise sauce. True, the classic is lovely. But then, so is this five-minute, five-ingredient blender rendition from French blogger, food writer, and mother of three, Keda Black. Suffice it to say it’s far less exacting, time-consuming, and messy than the classic, yet compromises nothing in taste, texture, or bragging rights. Enough said.—Renee Schettler Rossi
LC What Goes With Hollandaise? Note: Asparagus. Artichokes. New potatoes. Eggs. Steak. Steak and eggs. Eggs Benedict. Crab. Lobster. Salmon. (Shall we go on? We could. But we think you know the potential it possesses.)
Quick Blender Hollandaise Recipe
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
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