|Blender: Krups Cookbook|
|by Francoise Nicol|
Compact, versatile, and easy to use, the blender is an indispensable tool for any modern kitchen.
Results 21 - 30 of 56 for blender hollandaise
In a food ... or in a blender, combine: Turn ... in a stream, but very slowly: Yield: approximately 1 1/4 cups. Make this Hollandaise just before serving!
Combine all ingredients ... and butter in blender. Mix on ... water while still blending. Gradually add warm clarified butter while blending on low speed.
Put mix in blender and pour over vegetables.
In small saucepan, ... bubbly. In electric blender, blend remaining ... Slowly add hot butter in thin stream. Serve immediately over cooked frozen peas.
Have first four ... ready in your blender. Heat butter ... blender container in warm water. This sauce may also be frozen and reconstituted over hot water.
Combine in blender. Turn on and off. Pour in 1/2 cup hot butter while spinning.
Pour into blender while running. Add tablespoon lemon juice. Pinch of salt or Tabasco, if desired.
Or: 1 tsp. mustard 4 tbsp. lemon juice Hot pepper sauce to taste 2 c. melted butter Mix all but the butter. Add the butter to rest in slow, steady ...
Combine egg yolks, ... and salt in blender. Process until well blended on high speed. Continue to blend and gradually add melted butter. Makes about 1/2 cup.
Heat butter until ... pepper in electric blender. Turn blender ... asparagus, grilled tomatoes, broccoli or fish. Delicious over your favorite eggs benedict.
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