Using the Wolf Gourmet blender turns sauce making into fast and easy work. The emulsion cup works well with dressings and helps you drizzle melted butter into notoriously finicky sauces like the classic Hollandaise at the exact right rate.
Hollandaise is a luscious, creamy sauce often served over eggs Benedict. One of the five French mother sauces, it is an emulsion of melted butter and egg yolks with some acidity from lemon juice and a touch of cayenne pepper. Emulsions can be tricky endeavors, with just the right ratio needed to achieve perfection. Too much heat or adding the butter too fast can result in a curdled mess.
Instead of whisking cool butter into warm egg yolks set over a bain-marie (double boiler), using a blender to make the sauce simplifies the entire process. Just add hot butter to cool yolks and let the spinning blades do the work. Thanks to the blender, the sauce is much more foolproof. In fact, even star chefs now make hollandaise this way. Whether you pour it over eggs, grilled fish, steamed asparagus, or blanched green beans, your guests will be impressed with this classic French sauce.
Our Confidence in Every Step details the steps of putting together a finished meal. If you’re making steak and eggs Benedict, you’ll also want to read our post on making the perfectly roasted beef tenderloin.
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