Brush both sides of the muffins with the garlic butter and place them, split-side up, on the rack. The classic French sauce is traditionally made by gently heating egg yolks over a double boiler, then slowly (and painstakingly) whisking in melted butter until it becomes a creamy emulsion. Melt the butter with the garlic in a small saucepan over medium-low heat. Pour over the hollandaise, garnish with some cayenne and serve immediately. To build: Place 2 halves of the Garlic Butter English Muffins onto each plate. Turn blender to low speed and remove the cover insert. The friction of the blades will gently heat the yolks and the blending will add some air to make the Hollandaise lighter. Crack in the eggs, keeping them separate, and cook until done to your liking, either sunny-side up or over easy. Cover the blender and blend egg, lemon juice mixture (without butter) at top speed for 20 seconds. Wipe out the skillet, then rub it with a little butter. Remove to a plate, cover with a second plate and keep warm. When the skillet is hot, add the steaks and cook until done to your liking. Pat dry and sprinkle with salt and pepper. Slice the steaks in half so you have four 1-inch-thick steaks. Set aside and keep warm.įor the steak and eggs: Heat a large skillet over medium-high heat. Blend again and taste, adding more salt, adobo or lemon juice as needed. Turn off the machine and add the adobo and some salt. With the blender running, slowly drizzle in the melted butter. Blender Hollandaise 0 Reviews Level: Easy Total: 8 min Prep: 5 min Cook: 3 min Yield: 4 servings (1/3 cup) Nutrition Info Save Recipe Ingredients Deselect All 1 large egg yolk 1 1/2 teaspoons. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.For the hollandaise sauce: Add the egg yolks and lemon juice to a blender and blend for several seconds. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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