Quick Hollandaise Sauce in the Blender
Asparagus is finally back and what would this classic dish be without the delicious hollandaise sauce? We have a quick and easy recipe for this magical sauce so that you don't have to resort to unhealthy packet mixes or spend a long time in the kitchen!
The classic from France
In the original French recipe, the creamy sauce contains egg yolk, butter, white wine, lemon juice, salt and pepper. The preparation is a little more complicated than our quick version. In the original, the butter has to be " clarified ". This means that it is slowly melted and then the top foam is removed with a spoon before the remaining residue is whisked with the egg. Finally, the whole thing has to be whipped over a water bath.
Hollandaise sauce quickly in the blender or Thermomix
Do you prefer the classic without eggs? You can also easily and quickly whip up a vegan hollandaise sauce in a blender. For the unmistakable egg aroma you need the sulfur salt "Kala Namak" and for the yellow color a little turmeric. Together with margarine, mustard, a little flour and soy cream you can also conjure up a purely plant-based version!
Recipe: Quick Hollandaise Sauce in a Blender
What you need:
- 3 egg yolks
- 120g butter
- 1 tablespoon lemon juice
- 1 teaspoon mustard?
- 1 pinch of salt
- 1 pinch of pepper
- Blender
And this is how it works:
- Melt the butter and let it cool slightly.
- Put the egg yolks into the blender.
- Puree it on high speed until it reaches a creamy consistency.
- Now add salt, pepper, mustard and lemon juice and slowly add the melted butter. Mix again briefly, but not too much!
- Serve the hollandaise sauce directly over the asparagus and potatoes.
You should keep the hollandaise sauce in the fridge for a maximum of two days . But if you still made too much, just freeze the rest in the jar or put the sauce in our stainless steel ice cube tray . This will give you perfectly portioned cubes that are easy to defrost in a pan.
