Special Toppings
62 | Homemade Mayonnaise
In a blender, beat 1 egg (at room temp) and ½ tsp each salt and dry mustard until frothy. Mix in 2 Tbsp lemon juice. With the blender on medium, gradually blend in 1½ cups oil until thick. July 1981
63 | Blender Hollandaise Sauce
In a blender, combine 4 egg yolks, 2 Tbsp lemon juice, 1 Tbsp Dijon mustard and pinch cayenne. Heat 1 cup butter until bubbling (do not let it brown). With the blender running, gradually blend in the butter until thickened (adding warm water if too thick). April 2012
Recipes Source: Womans Day.com
In a blender, beat 1 egg (at room temp) and ½ tsp each salt and dry mustard until frothy. Mix in 2 Tbsp lemon juice. With the blender on medium, gradually blend in 1½ cups oil until thick. July 1981
63 | Blender Hollandaise Sauce
In a blender, combine 4 egg yolks, 2 Tbsp lemon juice, 1 Tbsp Dijon mustard and pinch cayenne. Heat 1 cup butter until bubbling (do not let it brown). With the blender running, gradually blend in the butter until thickened (adding warm water if too thick). April 2012
Recipes Source: Womans Day.com
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