{"id":3973,"date":"2023-01-17T12:09:04","date_gmt":"2023-01-17T10:09:04","guid":{"rendered":"http:\/\/kitchenjulie.com\/recipes\/easy-blender-hollandaise\/"},"modified":"2023-02-23T09:54:13","modified_gmt":"2023-02-23T07:54:13","slug":"olandiskas-blenderio-padazas","status":"publish","type":"recipes","link":"https:\/\/kitchenjulie.com\/lt\/receptai\/olandiskas-blenderio-padazas\/","title":{"rendered":"Olandi\u0161kas blenderio pada\u017eas"},"content":{"rendered":"\n
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Easy Blender Hollandaise<\/h3>\n\n\n\n

There\u2019s quite some buzz happening around the simplified version of the classic hollandaise sauce online and there\u2019s a reason for it. Classic hollandaise technique requires more practice – the first attempt often goes wrong and that discourages people to try it again or try it at all. That was exactly the case with me. I had been postponing the hollandaise quest for months, but after trying it this way, I felt more confident to try the traditional version, too.<\/p>\n\n\n\n

The two main ingredients for the sauce are egg yolk and butter. The tough part here is to blend the two together with the help of some heat in such way that the yolk doesn\u2019t curdle into small pieces. It is a tricky task, but definitely manageable. To make the classic hollandaise, you must heat a mixture of whisked egg yolk and lemon juice over a double boiler, then slowly pour in the melted butter, whisking vigorously. If it\u2019s too hot, the egg yolk might curdle and if you cook the sauce too long, it might break into pieces.<\/p>\n\n\n\n

In this easy version we drop the double boiler and use a hand blender to mix melted butter together with the egg\/lemon mixture so that each and every one of you can at least give it a try. This technique will help you feel more confident in the kitchen so you can then proceed to learn the classic version.<\/p>\n\n\n\n

Tips for a successful blender Hollandaise<\/strong><\/p>\n\n\n\n