|Blender: Krups Cookbook|
|by Francoise Nicol|
Compact, versatile, and easy to use, the blender is an indispensable tool for any modern kitchen.
1 - 10 of 48 for blender sauce
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Have all ingredients ... forms. In a blender or food processor ... to process until sauce is thick and ... Vitamin A, .17mcg Vitamin B12, 1.69mg Vitamin C.
Heat butter in ... remaining ingredients in blender. Cover and ... liquid is gone. Add to Hollandaise and blend. Makes 1 cup. May be stored in refrigerator.
Melt butter, heating until almost boiling. Rinse blender jar with hot ... pan bottom. Ready when thoroughly blended. Use on any vegetable. Yield 2/3 cup.
Heat butter in ... and mustard in blender container. Cover and ... slowly. Serve immediately on cooked vegetables, fish or Eggs Benedict. Yield: about 1 cup.
Wash, core and ... cup juice or water in blender and add wedges slowly. Add sugar and cinnamon; reblend. Chill. Serve 4. Full of vitamins and delicious!
Warm blender with hot water. ... steady stream while blender is on high speed. Turn blender off as soon as all of the butter has been added. Makes 1 cup.
Put egg yolks, ... lemon juice in blender and blend briefly. ... blender on, until mixed well, 20 to 40 seconds. For use on vegetables or Eggs Benedict.
Combine all but boiling water in the blender. Add water ... until thick. If you don't let the water boil, this NEVER FAILS. Can be made several days ahead.
Place in blender and turn on and off. With blender at highest speed, very gradually add hot butter (3/4 cup) in a steady stream. Serve immediately.
Melt butter. Blend egg yolks in blender at low speed ... turn to high speed for 30 to 60 seconds. Serve immediately on Eggs Benedict or fresh asparagus.
Result Page: 1
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