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    Blender Duck Egg Hollandaise Sauce

    Uploaded by

    nesaria
    This document provides a recipe for a rich and flavorful duck egg hollandaise sauce made in a blender. The sauce is made by blending duck egg yolks, lemon juice, and melted butter or ghee together in a blender. Additional ingredients include salt and optional smoked paprika. Suggested accompaniments to the hollandaise sauce include poached duck eggs made by boiling water with vinegar and roasted root vegetables such as carrots, sweet potatoes, or butternut squash. The entire recipe serves 2-4 people and takes about 10 minutes to make.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Blender Duck Egg Hollandaise Sauce

    Uploaded by

    nesaria
    28 views1 page
    This document provides a recipe for a rich and flavorful duck egg hollandaise sauce made in a blender. The sauce is made by blending duck egg yolks, lemon juice, and melted butter or ghee together in a blender. Additional ingredients include salt and optional smoked paprika. Suggested accompaniments to the hollandaise sauce include poached duck eggs made by boiling water with vinegar and roasted root vegetables such as carrots, sweet potatoes, or butternut squash. The entire recipe serves 2-4 people and takes about 10 minutes to make.

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    It's a recipe to cook saus telur asin

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    Blender duck egg hollandaise sauce

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    This document provides a recipe for a rich and flavorful duck egg hollandaise sauce made in a blender. The sauce is made by blending duck egg yolks, lemon juice, and melted butter or ghee together in a blender. Additional ingredients include salt and optional smoked paprika. Suggested accompaniments to the hollandaise sauce include poached duck eggs made by boiling water with vinegar and roasted root vegetables such as carrots, sweet potatoes, or butternut squash. The entire recipe serves 2-4 people and takes about 10 minutes to make.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    28 views1 page

    Blender Duck Egg Hollandaise Sauce

    Uploaded by

    nesaria
    This document provides a recipe for a rich and flavorful duck egg hollandaise sauce made in a blender. The sauce is made by blending duck egg yolks, lemon juice, and melted butter or ghee together in a blender. Additional ingredients include salt and optional smoked paprika. Suggested accompaniments to the hollandaise sauce include poached duck eggs made by boiling water with vinegar and roasted root vegetables such as carrots, sweet potatoes, or butternut squash. The entire recipe serves 2-4 people and takes about 10 minutes to make.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    2/22/2015 Blender duck egg hollandaise sauce

    Duck egg hollandaise sauce

    Prep time Cook time Total time


    5 mins 5 mins 10 mins

    Rich, nourishing and flavorful ­ blender duck egg hollandaise is INSANELY


    good!

    Created by: Liz


    Serves: 2­4 servings

    What you need


    2 duck egg yolks
    1 Tbs. lemon juice (juice from about ½ lemon)
    6­8 Tbs. butter or ghee, melted (8 Tbs. is one stick of butter, and yes,
    EAT ALL THE BUTTER)
    Pinch of salt
    Pinch of smoked paprika (optional)
    (Recipe for poached eggs and roasted veggies below)

    What to do
    For the hollandaise
    1. Gently melt the butter or ghee over low heat. You want it only as warm as it needs to be to melt; you don't
    want it hot!
    2. Set melted butter aside.
    3. Put duck egg yolks and lemon juice in the blender with a pinch of salt. Blend for about 30 seconds straight.
    4. Slooowly drizzle/add small amounts of butter to the blender and blend well as you go. (I add about 2 tsp.
    butter at a time, blend well, repeat.)
    5. Your sauce should be a beautiful deep yellow, thickening as you go.
    6. Once you're out of butter, taste, add salt if needed, and EAT DAT.
    7. Add a shake of smoked paprika for flavor.
    For poached eggs
    1. Boil water. Once water boils, add about 3 Tbs. white vinegar. Or just dump some in, like I do. (The vinegar
    keeps the white from spreading out all over the place.)
    2. Crack 2 whole eggs into the water. Cover the pot and turn off the heat.
    3. For runny chicken eggs, cook about 4 minutes. For runny duck eggs, cook about 6 minutes.
    4. Remove from water with a slotted spoon. Gently rinse with cool water to get rid of the vinegar taste.
    For roasted root veggies
    1. Chop root veggies (carrot, sweet potato, or butternut squash are my favorites) into uniform pieces.
    2. Toss with enough cooking fat to barely coat.
    3. Roast at 400° for about 15 minutes. I use a toaster oven because it doesn't require preheating, and that is
    CLUTCH.
    Recipe by Real Food Liz at http://realfoodliz.com/blender­duck­egg­hollandaise­sauce/

    http://realfoodliz.com/easyrecipe­print/8059­0/ 1/1

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