![]() ![]() The key is to use low heat, quit while you're ahead, and give it a good stir. Don't go out of your way to make it in advance, but if you have leftovers, store them tightly sealed in the fridge for a day or two, and reheat very gently in the microwave or a double-boiler. I have found this to be untrue for the immersion blender version. Conventional wisdom suggests that hollandaise cannot be kept and reheated.If you can use a whisk, you can make this sauce. It’s easier than you think to make homemade Hollandaise sauce from scratch. It’s what makes breakfast more beautiful (and way more delicious). (unlike Gordon Ramsey I like swordfish and hollandaise) Pour over a baked potato instead of the usual melted butter. Homemade Hollandaise Sauce shares Hollandaise sauce. Add extra pepper and serve with seared swordfish and fries. Pour over a fresh spinach and smoked salmon salad. You can keep it warm for an hour or so if necessary. Add an extra dash of lemon juice and pour over salmon. Hollandaise likes to be served soon after making.(Believe it or not, this is an unsponsored post.) ![]() I really love Kerrygold, which comes from grass-fed cows and is cultured, giving it fabulous flavor and tang without a hefty price tag.
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