|Blender: Krups Cookbook|
|by Francoise Nicol|
Compact, versatile, and easy to use, the blender is an indispensable tool for any modern kitchen.
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.
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.
In small saucepan, ... bubbly. In electric blender, blend remaining ... Slowly add hot butter in thin stream. Serve immediately over cooked frozen peas.
Put mix in blender and pour over vegetables.
Combine in blender. Turn on and off. Pour in 1/2 cup hot butter while spinning.
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 ...
Pour into blender while running. Add tablespoon lemon juice. Pinch of salt or Tabasco, if desired.
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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