Step 8ĭo Ahead: Hollandaise can be made 1 hour ahead. warm water and adjust seasoning as needed. If sauce seems too thick, thin with 1–2 Tbsp. Taste and adjust seasoning, if needed (it will need a fair amount of salt to balance the acidity and fat). Transfer to a medium bowl stir in salt and cayenne. With the motor running, slowly stream in melted butter in liquid measuring cup until hollandaise is thickened, glossy, and pale yellow. Blend egg yolks and lemon juice in blender just to combine. Step 7įill a blender pitcher with very hot water and let sit 3 minutes to warm blender (this will prevent the sauce from separating). Transfer remaining butter to a small liquid measuring cup. Set aside ¼ cup melted butter for assembly. Heat butter in a medium saucepan over low until melted. Step 5ĭo Ahead: Eggs can be poached 1 day ahead. Repeat poaching process with remaining 6 eggs. Skim off and discard any foam or bits of egg white in pot.
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