Ingredients
- 2 sticks Butter
- 3 whole Eggs, Separated
- Juice of 1 whole lemon
- Cayenne Pepper To Taste
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
Directions
- In a small saucepan, melt 2 sticks of butter until sizzling.
- Separate the eggs and place the yolks in a blender.
- 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 it’s 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 it’s 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.
Source
http://www.foodnetwork.com/recipes/food-network-kitchens/blender-hollandaise-recipe.html
http://thepioneerwoman.com/cooking/how-tomake-blender-hollandaise-sauce
http://thepioneerwoman.com/cooking/its-eggs-benedict-day
http://www.foodnetwork.com/recipes/blender-hollandaise-sauce-recipe.html
Ingredients
- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustardd
- 1 1/2 tablespoons whole-grain mustard
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
Directions
- Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl.
- Serve at room temperature.
Source
http://www.foodnetwork.com/recipes/ina-garten/mustard-mayo-recipe.html
Ingredients
- 2 cups mayonnaise
- 1 cup ketchup
- 4 teaspoons white vinegar
- 2 teaspoons seasoned salt
- 2 teaspoons freshly ground black pepper
Directions
- Combine the mayonnaise, ketchup, vinegar, seasoned salt, and black pepper in a bowl and whisk until smooth. Store in the fridge.
Source
http://www.foodnetwork.com/recipes/ree-drummond/kicked-up-fry-sauce.html
Ingredients
- 3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained
- 1/3 cup Plus 1 Tablespoon Tahini
- 3 cloves Garlic, Chopped, Or More To Taste
- 1/2 whole Lemon, Juiced
- 1/2 teaspoon Ground Cumin, Or More To Taste
- Salt To Taste
- Fresh Basil Or Italian Parsley
- 3 Tablespoons To 5 Tablespoons Cold Water
- 1 Tablespoon Olive Oil
Directions
- Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor.
- Pulse until mixture becomes somewhat smooth and combined, but do not over mix.
- Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.
- Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.
Source
http://thepioneerwoman.com/cooking/classic-hummus
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon lime juice
- 1 tablespoon granulated sugar
- 2 cloves garlic, finely diced
Directions
- Shake all ingredients together to combine.
Source
