Hollandaise sauce is a pillar in the condiment ... Credit: Allie Chanthorn Reinmann Remove the yolks and add them to a food processor or blender. Add the lemon juice, salt, and half a stick ...

For years, I was terrified of making hollandaise. While I made gravy ... used a blender, a food processor and whisked by hand until my arm cramped. I also tested a number of classic remedies ...

An emulsified sauce takes hard-to-mix combinations ... for achieving creamy sauces such as mayonnaise or hollandaise. A food processor collides the ingredients together at a high speed and ...

We turn now to Hollandaise sauce, prepared and homemade ... Since I cut the original recipe in half, I use my mini food processor rather than my large blender. I have also used my immersion ...

At its core, hollandaise is all about balance. The classic version leans on butter for richness and lemon juice for ...

Luscious, rich, and lemony hollandaise gets completely re-imagined here in a light, supremely creamy puree of avocado, lemon juice, and olive oil. Kay Chun is a recipe developer, food stylist ...

1 – Melt 1 cup butter with ¼ cup canola oil on low heat. 2 – Place 1 tablespoon Dijon mustard, ½ cup egg yolks (about 9 yolks), and ¼ teaspoon salt in a food processor. Run until slightly fluffy. 3 – ...