Once you separate out the yolks for this easy hollandaise sauce recipe, you can store the egg whites in the refrigerator for up to 4 days. It even tastes great on chicken and potatoes! Adventurous, try my Calamari Chile Relleno! Now lower the blender speed to the lowest setting while drizzling in the melted butter (melt in the microwave beforehand). On medium speed, blend the ingredients together for about 20-30 seconds. Or, add a spoonful to homemade breakfast sandwiches. How to Make Easy Hollandaise Sauce: Place egg yolks, mustard, lemon juice, salt, and hot pepper into the blender. The most obvious use is for eggs Benedict, but there are plenty of other ways to use this tangy, creamy sauce.ĭrizzle it over roasted asparagus, poached salmon, or steamed vegetables. Then, place the jar in hot water and stir until warmed through.
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