This very quick method for making Hollandaise cannot fail when you add your butter in a small stream of droplets…. Even Julia Child recommended this fail proof method! Does it take less than 5 minutes with minimal effort? You bet. Until now.ĭear readers I may be a day late and a dollar short but I have discovered Blender Hollandaise and there is no turning back.ĭoes it make a rich buttery sauce? Yep. The gradual addition of butter allows it to be suspended within the egg yolks, giving the sauce its characteristic texture.īelieve me when I say that while I love Hollandaise, I’m mostly content to leave it to the experts at our local brunch hangout. Put the butter in a small microwave-safe bowl and melt in a microwave until just melted. Hollandaise is a thick yellow creamy sauce made from warmed egg yolks flavoured with lemon juice and a whole lot of butter. Directions Put the egg yolk, lemon juice, and cayenne in a blender. If you find this Spring delicacy in a grocery store or farmers market, count yourself lucky and bring some home.Įasy Hollandaise? You may be thinking this may be a bit of an oxymoron because it’s common knowledge that it takes a fair bit of practice to perfect this classic buttery sauce. White asparagus is quite pricey due to the labour intensive farming technique and often difficult to source because the growing season is so short. The result is a more delicate, sweeter vegetable. Measure the yolks (you want exactly cup), then pour into the blender. Coddle the eggs, then separate the egg yolks from the egg whites. However, the asparagus still continues to grow as it reaches to find light. (A high-powered hand mixer can also be used in a pinch.) Small saucepan, to melt the butter How do I make Hollandaise Sauce in a Blender Melt the butter in a small saucepan and keep warm on the stove (but do not allow it to brown or scorch).
This prevents the plants cells from developing chlorophyll and in turn, prevents photosynthesis. This vegetable vampire literally never sees the light of day.ĭuring the growing process, called blanching or etiolation, the asparagus is covered in a thick layer of mulch and dark plastic. So, why doesn’t it contain chlorophyll? There is no colour or chlorophyll present because white asparagus is grown in a completely dark environment. They are responsible for making plants green (and sometimes red). Chlorophyll is several plant pigments that aids in light absorption during photosynthesis. White asparagus is exactly like green asparagus without the chlorophyll.
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