![]() ![]() 2. Process egg yolks, lemon juice, ¼ teaspoon salt, and cayenne in blender until frothy, about 10 seconds, scraping bottom and sides of blender jar as needed.QUIET: Unique design for quiet blending.4 PROGRAM SETTINGS: 4 program settings offer consistent results and walk-away convenience: Smoothie, Ice crush, Puree and Soup.They keep the wolf of insignificance from the door. Blend this together and then slowly start pouring in the warm butter. INTUITIVE LCD PANEL: Intuitive LCD control panel keeps you informed about details as you blend, from blending time to selected speed or program setting I shave truffle into a blender hollandaise and pour it over asparagus. Blend ingredients with the immersion blender to get smooth, creamy hollandaise sauce, identical to classic hollandaise sauce. Make the hollandaise: Put the egg yolks, mustard, cayenne, and water into a blender.VARIABLE SPEED KNOB: Ultra-responsive variable speed knob allows you to manually blend ingredients to your exact preference.POWERFUL MOTOR: 2.4 peak HP motor propels the blades to speeds over 210 mph. ![]() It’s quieter, easy to use, and will open up whole new worlds of taste and nutrition in your kitchen. Craft whatever you crave – the High-Performance Blender offers complete control for complex recipes and pre-programmed settings for one-touch smoothies and hot soups. This multi-tasking kitchen must-have will chop vegetables, puree sauces, whip cream, churn butter, grind grains and create smoothies beyond compare. Stainless steel and die-cast construction is a seamless complement to Wolf cooking appliances. The blender is perfectly sized to fit under standard-size cabinets. I did use only 2 sticks of butter and it was a beautiful consistency! Keeping this one.Power with precise control for consistent results every time.įrom foolproof hollandaise to homemade peanut butter, the Wolf Gourmet High-Performance Blender will change the way you prepare foods. Perfect for entertaining and family meals, the extra-large 64 oz. Quick, easy and turned out great the first time. POWER on the blender and mix for 30 to 45 seconds, slowly bringing the blender up to the top of the container. I used my food processor with the lide on the opening and did not get splattered.Įxcellent - quick and easy - tasted great! No one could tell the difference versus the cooked version I usually make. PLACE immersion blender into the bottom of the container with the ingredients. The difference is the addition of a tablespoon of cream, one T of lemon and 3 yolks. So I went back to the listed recipes and tried the blender hollandaise from 1962 (good year). Maybe it was a matter of operator error, but this sauce never thickened for me. Blend on low speed for a couple of seconds, just to whisk the eggs. The sabayon method turned out awful each time (probably our fault). 1 cup unsalted butter, melted and hot 2 tablespoons freshly squeezed lemon juice salt red pepper, tiny pinch directions Put the yolks in a blender or food processor. This was very tasty and not too buttery it was great, i cut the recipe in half because i didn't want to make a huge batch but it was very good with my poached egg, canadian bacon, and english muffin :)įor fun, we tried several different traditional methods before trying this one. Used this for my first try at hollandaise because this process didn't seem as daunting as others. Definitely my go to recipe for hollandaise sauce now! My German husband proclaimed it a taste of spring from his homeland. I was making this for just two of us, so I cut the butter to one stick - it still came out great and was delicious over white asparagus. Wow! It came out great and is so easy.Ī great and quick hollandaise. When I saw Eric Ripert's name I knew it had to be good. How could I resist a request like that! I was going to teach him the double boiler method when I came upon this version. My son asked me to teach him how to make Hollandaise so that he could make eggs benedict for himself and his girlfriend. An added bonus: if I want to keep it warm, I add a smidgen of xanthan gum. Sometimes I'll add a dash of Worcrestershire and Tabasco as well. Melt the butter and remove from heat and set aside. I love blender hollandaise, though I've never used this particular recipe. I never heard of black pepper in Hollandaise. I could only salvage by whipping two more yolks in mixing bowl and mixing in mess from blender gradually. ![]() This may not call for enough egg yolks, or I’m not sure why it wouldn’t work. I followed recipe, tried twice, each time not only seperated but curdled. ![]()
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