How Do You Make Holiday Sauce

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How Do You Sweeten Cranberry Sauce

How To Make Cranberry Sauce – Healthy Holiday Recipe

Like I mentioned above, I use white granulated sugar to sweeten my cranberry sauce. However, there are other ingredient options to sweeten your sauce.

  • Maple Syrup
  • Stevia
  • Granulated White Sugar

Whatever option you choose is completely up to you and your taste buds. Ive never tested any of the ways other then using good old fashion white granulated sugar!

How To Make Eggs Benedict & Hollandaise Sauce

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When it comes to boujie brunch foods, eggs benedict is probably at the top of the list . The presentation is definitely picture worthy and the taste and flavors are spot on. So how do you make eggs benedict even better? Waffles. Thats right, this eggs benedict switches it up by using a savory waffle as the base instead of an English muffin.

What do you add for eggs benedict toppings? Anything you want! For this eggs benedict recipe we use ham for our topping but you can add vegetables or other slices of meats. Go crazy!

Making hollandaise sauce doesnt have to be difficult. Simply add the hollandaise sauce ingredients into the blender and let it do all the work. This will save you time whisking and give you more time for eating. Follow along as Rachel also gives a helpful tip on poaching eggs. Seriously, its magic.

We’ve Cracked The Code For The Easiest Ever Hollandaise Sauce Recipe Follow Along As We Break It Down Step

Taste of Home

There are few sauces as tasty as homemade Hollandaise. Whether you prefer to drizzle it on top of grilled veggies or smother it on a few poached eggs for a restaurant-style Benedict, the classic French sauce is a winner at any dinner-table spread. However the sauce owes its creamy, melt-in-your-mouth taste to a tricky technique: emulsification.

How to Emulsify Ingredients

Baffled by emulsion? Youre not alone. Even seasoned cooks stumble with this step. By definition, emulsification means mixing together two ingredients that dont like to be mixed. A traditional Hollandaise sauce recipe typically calls for just that. Ingredients like butter, water and lemon juice need to be mixed together so rapidly that the fat breaks up into tiny droplets that incorporate evenly into the liquid .

So, how do you work with ingredients that dont play nice together? The traditional way is to whisk the ingredients together quickly on a double boiler. Luckily, you can save yourself some elbow grease because weve found an easier method. Follow along as we guide you through our easiest ever recipe for hollandaise.

How to Make Easy Hollandaise Sauce

Youll Need:

Immersion blender

Step One: Combine Ingredients

Combine together the eggs, water, lemon juice, salt and pepper in a small glass jar. A mason jar works perfectly.

Step Two: Heat the Butter
Step Three: Blend, Blend, Blend!

Pro tip: Be careful to not add the butter too quick, as this could cause the sauce to break.

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How Do You Thicken Au Jus

To thicken au jus, stir in a small amount of flour. Youll want to make sure you continue to cook the sauce for a few minutes after you add the flour to make sure it doesnt have a raw taste to it.

If you want a gluten free version, you can use corn starch or tapioca starch instead. Create a slurry with cold water and a small amount of the starch before pouring it in this will prevent clumping.

What Kind Of Yogurt Should I Use

Healthy Homemade Cranberry Sauce

I love plain full fat or 2% Greek yogurt for tzatziki. That said, most plain thick yogurts will work. Greek yogurt is nice and thick, but if you have a regular plain yogurt, you can still use it. We simply recommend that you place the yogurt in a fine mesh strainer that has been lined with cheesecloth or paper towels and rest it over a bowl. Place into the refrigerator for 3 to 4 hours so the yogurt can drain. Then, discard the liquid.

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Homemade Buffalo Sauce Recipe

Learn how to make buffalo sauce and youll never have to use a store-bought sauce again. This homemade buffalo sauce is hot, tasty, and easy to make!

Homemade Buffalo Sauce is the best way to make buffalo wings at home. Why buy a pre-made buffalo wing sauce at the store when you could just learn how to make buffalo sauce instead?

This homemade buffalo sauce recipe is really easy to make. It only takes about 15 minutes from start to finish so you can make it just before you cook your buffalo wings. You could also prepare this buffalo wing sauce ahead of time so that its ready to go when you start cooking.

Buffalo Wings are the best game day appetizer and theres no need to order them from a restaurant. Prepare your own buffalo wings at home AND make your very own homemade buffalo sauce to go along with them. Its SO tasty and its going to make your wings irresistible.

Learn how to make buffalo sauce and take your buffalo wings to the next level! This homemade buffalo sauce is hot, tasty, and easy to make.

Tips To Ensure A Creamy Hollandaise Sauce

  • Blend the egg yolks for 30 full seconds in Step 2. This step heats the egg yolks and gives the sauce body, so its not runny.
  • Add butter in a thin stream, not all at once.
  • Dont melt the butter at a high temperature, because itll evaporate the water in the butter. And a little extra water helps the hollandaise emulsify better.
  • If the butter is only barely warm, it wont heat the yolks enough to thicken the sauce. If the sauce is emulsified but too thin, pour the sauce into the pot you melted the butter in and heat over low heat, whisking constantly until it gets more body.

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What Is Hollandaise Sauce

If youve never experienced the magic of hollandaise sauce, let me attempt to describe it to you. Its a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. If youve ever had Eggs Benedict, this is the dreamy yellow sauce that is drizzled over top. But its great on a lot more than just Eggs Benedict

How To Make Hollandaise Sauce

Holiday Sauce Rescue! How to Fix a Broken Hollandaise Sauce Recipe

To make this recipe, simply heat up some butter and stream it into the blended egg yolk mixture to create a velvety smooth sauce.

  • Melt the butter in a microwave for about 1 minute until hot.
  • Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds.
  • Slowly stream in the hot butter into the mixture as the blender is running.
  • Pour the sauce into a small bowl and drizzle over your meal!
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    Tips From The Betty Crocker Kitchens

    • tip 1 Some of our favorite ways to use this homemade Hollandaise Sauce include topping steamed vegetables, fish and of course, eggsas in eggs benedict.
    • tip 2 As mentioned above, classic Hollandaise Sauce is considered one of the mother sauces in French cuisine. Other sauces in this group include béchamel , Espagnole and velouté . All of these sauces can take any number of forms, but its helpful to know the basic formula for each of these. You’re likely already familiar with these sauces in one form or another. For example, the gravy you make on Thanksgiving is a form of velouté, and the sauce you make for homemade macaroni and cheese will start with a béchamel. So next time you run across these terms, theres no need to be intimidated by the French wordschances are, youre already very well acquainted with these fundamental sauces.
    • tip 3 To make Béarnaise sauce, stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves. Serve with fish and meat.

    What Makes Hollandaise Break

    Instead of being beautifully light yellow and creamy, a broken Hollandaise will be curdled or runny.

    There are a few ways Hollandaise sauce can separate, or “break.” Overheating or overcooking the egg yolk can case the sauce to separate. Also, adding too much butter or adding it too quickly can also cause the sauce to separate.

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    How To Make Blender Hollandaise Sauce

    It’s so dreamy.

    Have you ever tasted Hollandaise Sauce, and Im not talkin the stuff in the paper packet? Its dreamy. Its a triumph. And its made with a lot of butter.

    whole lemon

    Cayenne pepper, to taste

  • In a small saucepan, melt 2 sticks of butter until sizzling.
  • Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly.
  • Keep pouring butter until its all gone, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon. And check the blender to make sure the sauce is still liquidy and moving easily through the blades. If its not, add a little more juice and give it a stir, then blend again.
  • Add in a generous shake of cayenne pepper.
  • If the sauce is too thick, continue to blend while adding more lemon juice.
  • Now pile on to some Eggs Benedict!
  • Heres another brief How-To, excerpted from my Eggs Benedict recipe from last summer. The How-Tos are rapidly building strength and will soon take over Congress.

    Have you ever tasted Hollandaise Sauce, and Im not talkin the stuff in the paper packet? Its dreamy. Its a triumph. And its made with a lot of butter.

    Now its time to make the Hollandaise. In a small saucepan, melt 2 sticks of butter until sizzling. But dont let it burn!

    And place the yolks into a blender.

    Thats itHollandaise!

    Easy Holiday Cranberry Sauce Recipe

    Cranberry Sauce Recipe

    If theres one thing I absolutely need on my plate for a holiday meal, its cranberry sauce. And Im not talking the kind you get in a can thats still perfectly can-shaped when you dump it out. Nope, thats practically a sin in my kitchen. I mean, Im all for kitchen hacks and cooking shortcuts, but you guys, making cranberry sauce from scratch is so easy that its silly to do anything else!

    I love, love, love this sauce because its sweet from the sugar, tart from the cranberries, and zesty from the orange juice and peel used as flavorings. It has all these rich and bright fall flavors, yet it doesnt take a professional chef to make it perfectly every time.

    If you can stir things in a pot on the stove, youre golden . Its also a perfect contender to make ahead of time for less stress on the day of the occasion itself. It keeps for up to 3 days, so go ahead and knock it off your to-cook list early!

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    How To Make Hollandaise Sauce In Blender

    If youve shied away from making this creamy sauce in the past because you thought it would be too difficult, I beg you to take a second look.

    Hollandaise sauce made in the blender is ready in one minute, and it couldnt be easier to make!

    EGG YOLKS ONLY Simply start with egg yolks, lemon juice and a pinch of cayenne pepper in the blender. Give them a few whirls to blend the egg yolks and get some air into them. Youre looking for the egg yolks to turn a pale yellow color.

    MELTED BUTTER Slowly add in melted butter, while the blender is on low, and the sauce will thicken slightly.

    Voila! Youre done!

    How Do You Make Cranberry Sauce Less Tart

    If you want a less tart more sweet cranberry sauce you need to add more sugar to your sauce when cooking. I like to add 1 cup of white granulated sugar per 12 ounce bag of fresh whole cranberries. I like the balance of sweet and tart and find its perfect to my palate. You can always add less and taste it as it cooks. If you find its still too tart after 1 cup of white granulated sugar you can add additional sugar while the cranberries reduce down.

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    How Do You Make Cranberry Sauce

    Whether youre working with fresh or frozen cranberries, its a snap. Rinse the berries, then put them in a medium saucepan with the rest of the ingredients. Add a pinch of salt do not skip the salt, whether the recipe calls for it or not! A little pinch of salt brings out a complexity and nuance to the tartness, and makes the sweet notes all the more dulcet. Turn the heat to medium-high, and stir occasionally for the next 5 to 7 minutes as the cranberries start to pop. When about two-thirds of the berries have popped and the liquid has reduced slightly, take the pot off the heat and let it cool. Cranberries are very high in pectin, so will naturally gel up as the sauce cools. If you want a thicker sauce, let it chill in the refrigerator and it will firm up further.

    What Is Cranberry Sauce

    How to Make Hollandaise Sauce

    Cranberries are indigenous to North America, and are grown in the northern climes of the country. Sound cranberries will bounce when you throw them down the stairs which was the original way of sorting them! But cranberry sauce, at its simplest, consists of four ingredients: fresh or frozen cranberries, water, sugar, and a pinch of salt. It can be dressed up with citrus zest or juice, warming spices, a splash of bourbon or wine or Grand Marnier, or diced fruit.

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    How To Reheat Hollandaise Sauce:

    In order to not break the sauce, youll need to reheat it slowly and gently.

    MICROWAVE: heat at 20% power in 15 second increments, stirring in between until the sauce is heated through

    STOVE TOP: bring a pot of water to a boil and add the sauce to a glass bowl that fits on top of the pot, without touching the water. This is a double-boiler method. Whisk the sauce gently until it is heated through.

    Youre going to feel like a true chef with this simple recipe and everyone will be super impressed!

    Make sure you dont miss a thing! Follow I Wash You Dry here:




    How To Fix A Broken Hollandaise Sauce

    There are a few ways you can fix a broken Hollandaise. If your sauce is greasy and curdled, try one of these methods.

    • Move the broken Hollandaise to a bowl set over a pot of gently simmering water. Whisk in cool water, one tablespoon at a time, until smooth.
    • Start over with fresh egg yolks in the blender and beat the egg yolks for 30 seconds, Then, with the blender running, slowly pour the broken Hollandaise into the egg yolks instead of freshly melted butter.

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    A Simple Velout Recipe

    There arent many recipe variations for velouté because a true version uses just three ingredients: butter, flour, and stock. Below is a pretty standard recipe you can try.

    Youll need the following ingredients:

    • 2 tablespoons of butter
    • 2 cups of hot white stock

    Follow these instructions:

  • If the stock youre using is fridge-cold, start by warming it gently on low-medium heat in a saucepan.
  • In a separate, medium-sized saucepan, melt the butter on medium heat.
  • After melting the butter, add flour, then combine the two ingredients with a whisk. Mix a few times while the roux cooks for about a minute or two.
  • Slowly add the hot stock to your saucepan, while continuously whisking to avoid any lumps. Do this until all the stock is fully incorporated, then reduce to low heat.
  • Let the sauce simmer for about 20-30 minutes.
  • Remove any little lumps or impurities from the sauce by running it through a fine sieve or fine-mesh strainer.
  • Add a bit of salt and pepper to taste, if youd like to keep it basic with a tad more enhanced flavor.

    Does Homemade Cranberry Sauce Go Bad

    Holiday Spiced Cranberry Sauce Recipe

    Properly stored, homemade cranberry sauce will keep in the refrigerator for 10 to 14 days. If youd like to keep it for longer than that, pour the sauce into covered airtight containers or freezer-safe bags and freeze. Additionally, fresh whole cranberries can be frozen in their original bag for a year.

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    Pro Tip: Separate Fridge Cold Eggs But Use At Room Temp

    Its easier to separate yolks from whites when eggs are fridge cold because the whites are tighter. But its better to use yolks once theyre at room temperature because then they are closer in temperature to the hot butter so:

  • Theres less risk of the butter solidifying when it hits ice cold yolks this can cause lumps or make the sauce split

  • The closer ingredients are in temperature when combined, the better and easier they mix . Hence why cake recipes call for ingredients to be at room temperature and

  • Hollandaise is best served warm or at room temperature, and is a pain to reheat . Warmer yolks = warmer sauce.

  • Why Do We Eat Cranberry Sauce On Thanksgiving

    According to University of Maine Cooperative Extension, American Indians used cranberries as a food source, to dye fabric and as medicine. Due to the importance of cranberries in the 1500s and their abundance, it is believed that the pilgrims and the American Indians would have eaten them at the first Thanksgiving.

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