![]() ![]() Pour the split mayo on top in place of the oil and cross your fingers this time. Mayo splitting – if your mayo splits or doesn’t form a creamy, thick emulsion, it’s OK! Just start again with a new egg yolk, vinegar, water and mustard. Yes! Will keep in the fridge for 2 weeks. This recipe for blender Hollandaise sauce will have your poached eggs or veggies sauced in minutes with very little effort.Silky, creamy, buttery and easy. ![]() Rice vinegar or white wine vinegar / dijon mustard / neutral flavoured oil – keep in the pantry. Waste Avoidance StrategyĮggs – whole eggs will keep in the fridge for weeks or use for another meal. Owning an immersion blender means that when its time to emulsify a sauce, purée vegetables, or smooth out a creamy soup, theres no need for a clumsy transfer of ingredients from cooking vessel to blender jar, with the attendant risks of splashes or burns. Harissa mayo – stir in 1-2 tablespoons harissa paste. Pine nut – stir in a generous handful of cooled roasted pine nuts – amazing with fish, chicken or veg. Herby – stir in finely chopped fresh herbs. The other oil I occasionally use is rice bran. If you want more antioxidants and are happy with the punchy flavour use EVOO. This will split once refrigerated so best to make just as you need it.ĭifferent oils – I usually use a cheaper olive oil (not extra virgin) for my mayo because I find extra virgin olive oil (EVOO) overpowers. Preserved lemon – stir in 1-2 tablespoons finely chopped preserved lemon (you won’t need as much salt so best to taste and adjust seasoning at the end in stead of adding salt at the beginning).Ĭheat’s Hollondaise / Bearnaise sauce – replace the oil with melted butter cooled to room temp. They’re also added to help keep the egg yolks from curdling. These acids provide a balance to the richness of butter. Pin Share Tweet Email Jump to Recipe This classic Béarnaise Sauce recipe is made in your food processor, or blender, for an easy foolproof method It’s creamy, rich and perfect on a sandwich, eggs, or a steak for some fancy flare. Limey – replace water and vinegar with lime juice. Dry White Wine, Champagne Vinegar, and Lemon Juice. Lemony – replace water and vinegar with lemon juice. If you can’t find white miso red or brown miso will work – just use half because these miso pastes are stronger in flavour. Miso mayo – stir in 1 tablespoon white miso paste (aka ‘shiro’ miso). INGREDIENTS 1/4 cup wine vinegar 1/4 cup dry white vermouth 1 Tb Shallots minced 1/2 Tb dried tarragon 1/8 tsp Pepper pinch Salt 3 Egg yolks 1 stick. Vegan / egg-free – replace the egg yolk with an extra 2 tablespoons dijon mustard. In a small saucepan, combine the tarragon. Add to mayo ingredients with the egg.Ĭhipotle mayo – replace water with 100g (3.5oz) chipotle chillies in adobo sauce. 1 stick butter, melted Salt and pepper Add to Shopping List View Shopping List Ingredient Substitutions Directions Make the bearnaise reduction first. Smash with the side of your knife on a chopping board until you have a puree. Variations & Substitutions for Stick Blender MayoĬranberry mayo – stir in 1-2 handfuls dried cranberries.Īioli / garlicky mayo – crush 1-2 garlic cloves with a little salt. ![]()
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