Yes! Will keep in the fridge for 2 weeks. 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. Harissa mayo – stir in 1-2 tablespoons harissa paste. Bring to a simmer and cook until reduced by half. Pine nut – stir in a generous handful of cooled roasted pine nuts – amazing with fish, chicken or veg. In a small saucepan, combine the shallots, tarragon, pepper, vinegar and wine over medium-high heat. Herby – stir in finely chopped fresh herbs. The other oil I occasionally use is rice bran. Ingredients 3 sprigs tarragon, leaves finely minced, stems reserved separately 3 sprigs chervil, leaves finely minced, stems reserved separately (optional if. If you want more antioxidants and are happy with the punchy flavour use EVOO. Add: Melt the butter in the microwave for 1:15, or until slightly bubbling, but be careful not to burn. Blend: Once cooled, place the mixture, egg yolks, pepper, garlic salt, and tarragon leaves in a food processor (or blender). 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. Reduce: Combine the wine, vinegar, and shallots on top of a double boiler. 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. Limey – replace water and vinegar with lime juice. Melt butter in a heatproof jug until hot (be very careful to ensure it doesnt explode if using microwave). Lemony – replace water and vinegar with lemon juice. Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base. If you can’t find white miso red or brown miso will work – just use half because these miso pastes are stronger in flavour. Blend yolks and bearnaise reduction together in a blender. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Miso mayo – stir in 1 tablespoon white miso paste (aka ‘shiro’ miso). INSTRUCTIONS Make the bearnaise reduction first. Vegan / egg-free – Replace the egg yolk with an extra 2 tablespoons dijon mustard. Add to mayo ingredients with the egg.Ĭhipotle mayo – replace water with 100g (3.5oz) chipotle chillies in adobo sauce. Smash with the side of your knife on a chopping board until you have a puree. 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. Amazing Roast Broccoli & Chicken Caesar-ish SaladĬranberry mayo – stir in 1-2 handfuls dried cranberries.Īioli / garlicky mayo – crush 1-2 garlic cloves with a little salt.Salmon with Asparagus (or Green Beans) and Dill Mayo.
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