Re: Hollandaise in the Vitamix

[Guest guest]

Looks interesting. We have a bottle like device with a head on it that

allows charging with a little canister which husband used to make

seltzer water out of, long before we got our Soda maker machine. I am

not sure if it works, but wont' try until I experiment a little with it.

However I will use your recipe for the sauce. Sounds good. Very much

like the other stove top recipes I saw and so glad to know it can be

used in VitaMix. Thanks

Velda

On 4/5/2012 2:16 PM, Terry Pogue wrote:

> This is a delicious Hollandaise made in a blender. I am making it this Easter.

This is a good recipe with how to reheat it it too.

> I'm going something a little special. I'm making this hollandaise and when

it's hot putting it into a iSI Thermo Whip. If you are unfamiliar with this

device it's used to make espumas or foams. Think of the thing that turns plain

water into club soda. I will put the warm hollandaise into my iSI and charge it

then when I spritz it out it comes out with more form. I've not done it before

because I haven't had a themos type iSI but I have one ordered. In mine I could

do it and put it in a bain marie to keep it warm. I'm looking forward to this.

> I've made this blender hollandaise and béarnaise sauce many many times.

>

>

>

> Blender Hollandaise Ina

> Recipe By: Ina Garten

> Published in: Barefoot in Paris, page 144

>

> Ingredients

> 1 1/2 sticks Butter -- OR

> 12 tablespoons Clarified Butter

> 4 extra large Egg yolks -- at room temperature

> 2 tablespoons Lemon Juice

> Kosher salt

> 1/4 teaspoons Black pepper

> 2 pinch Cayenne pepper

> 1 tablespoons Hot tap water

>

> Instructions

> Melt the butter in a small saucepan. Place the egg yolks, lemon juice, 1 1/2

teaspoons salt, the pepper, and cayenne in the jar of a blender. Blend for 15

seconds. With the blender on, slowly pour the hot butter into the blender and

blend for 3- seconds, until the sauce is thick. (You can leave it in the blender

at room temperature for up to 1 hour. If it is made in advance, add 1 Tablespoon

of hot tap water and blend for a few seconds before serving. This thins the

sauce a bit and heats it up.

>

>

>

> Exported from A Cook's Books -- Recipe management for Macintosh

>

>

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to FAQs and Answers, Recipes,

and LOTS of other helpful information - this page is always being added to)

>

>

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

If its made for water it's not supposed to be used for food. It should have a

red gasket inside and a red band. I just used the club soda as an example of

what I use. Look up iSI gourmet whip. It was developed with Ferran Adria along

with another man of El Bulli fame. The red gasket indicates that heated items

can be used in it. I'm not even sure if the water ones use nitrous oxide N2O.

Sent from my iPadHD

On Apr 5, 2012, at 5:38 PM, Velda <solomon@...> wrote:

> Looks interesting. We have a bottle like device with a head on it that

> allows charging with a little canister which husband used to make

> seltzer water out of, long before we got our Soda maker machine. I am

> not sure if it works, but wont' try until I experiment a little with it.

> However I will use your recipe for the sauce. Sounds good. Very much

> like the other stove top recipes I saw and so glad to know it can be

> used in VitaMix. Thanks

> Velda

>

> On 4/5/2012 2:16 PM, Terry Pogue wrote:

>> This is a delicious Hollandaise made in a blender. I am making it this

Easter. This is a good recipe with how to reheat it it too.

>> I'm going something a little special. I'm making this hollandaise and when

it's hot putting it into a iSI Thermo Whip. If you are unfamiliar with this

device it's used to make espumas or foams. Think of the thing that turns plain

water into club soda. I will put the warm hollandaise into my iSI and charge it

then when I spritz it out it comes out with more form. I've not done it before

because I haven't had a themos type iSI but I have one ordered. In mine I could

do it and put it in a bain marie to keep it warm. I'm looking forward to this.

>> I've made this blender hollandaise and béarnaise sauce many many times.

>>

>>

>>

>> Blender Hollandaise Ina

>> Recipe By: Ina Garten

>> Published in: Barefoot in Paris, page 144

>>

>> Ingredients

>> 1 1/2 sticks Butter -- OR

>> 12 tablespoons Clarified Butter

>> 4 extra large Egg yolks -- at room temperature

>> 2 tablespoons Lemon Juice

>> Kosher salt

>> 1/4 teaspoons Black pepper

>> 2 pinch Cayenne pepper

>> 1 tablespoons Hot tap water

>>

>> Instructions

>> Melt the butter in a small saucepan. Place the egg yolks, lemon juice, 1 1/2

teaspoons salt, the pepper, and cayenne in the jar of a blender. Blend for 15

seconds. With the blender on, slowly pour the hot butter into the blender and

blend for 3- seconds, until the sauce is thick. (You can leave it in the blender

at room temperature for up to 1 hour. If it is made in advance, add 1 Tablespoon

of hot tap water and blend for a few seconds before serving. This thins the

sauce a bit and heats it up.

>>

>>

>>

>> Exported from A Cook's Books -- Recipe management for Macintosh

>>

>>

>>

>>

>>

>> ------------------------------------

>>

>> Please bookmark these pages:

>>

>> /links/

>> (this is the Links page where I save the answers to FAQs and Answers,

Recipes, and LOTS of other helpful information - this page is always being added

to)

>>

>>

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

>> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

I doubt ours has such gaskets, it was made to be a soda water bottle. We

bought it years ago, I think around 35 years ago now, when we lived in

Hawaii! It sounds interesting, what you do, but not something I would

buy equipment to get into. I just like hearing what you do! I believe

ours used CO2, not NO2 (Nitrous Oxide).

Velda

On 4/5/2012 5:56 PM, Terry Pogue wrote:

> If its made for water it's not supposed to be used for food. It should have a

red gasket inside and a red band. I just used the club soda as an example of

what I use. Look up iSI gourmet whip. It was developed with Ferran Adria along

with another man of El Bulli fame. The red gasket indicates that heated items

can be used in it. I'm not even sure if the water ones use nitrous oxide N2O.

>

> Sent from my iPadHD

>

> On Apr 5, 2012, at 5:38 PM, Velda <solomon@...> wrote:

>

>> Looks interesting. We have a bottle like device with a head on it that

>> allows charging with a little canister which husband used to make

>> seltzer water out of, long before we got our Soda maker machine. I am

>> not sure if it works, but wont' try until I experiment a little with it.

>> However I will use your recipe for the sauce. Sounds good. Very much

>> like the other stove top recipes I saw and so glad to know it can be

>> used in VitaMix. Thanks

>> Velda

>>

>> On 4/5/2012 2:16 PM, Terry Pogue wrote:

>>> This is a delicious Hollandaise made in a blender. I am making it this

Easter. This is a good recipe with how to reheat it it too.

>>> I'm going something a little special. I'm making this hollandaise and when

it's hot putting it into a iSI Thermo Whip. If you are unfamiliar with this

device it's used to make espumas or foams. Think of the thing that turns plain

water into club soda. I will put the warm hollandaise into my iSI and charge it

then when I spritz it out it comes out with more form. I've not done it before

because I haven't had a themos type iSI but I have one ordered. In mine I could

do it and put it in a bain marie to keep it warm. I'm looking forward to this.

>>> I've made this blender hollandaise and béarnaise sauce many many times.

>>>

>>>

>>>

>>> Blender Hollandaise Ina

>>> Recipe By: Ina Garten

>>> Published in: Barefoot in Paris, page 144

>>>

>>> Ingredients

>>> 1 1/2 sticks Butter -- OR

>>> 12 tablespoons Clarified Butter

>>> 4 extra large Egg yolks -- at room temperature

>>> 2 tablespoons Lemon Juice

>>> Kosher salt

>>> 1/4 teaspoons Black pepper

>>> 2 pinch Cayenne pepper

>>> 1 tablespoons Hot tap water

>>>

>>> Instructions

>>> Melt the butter in a small saucepan. Place the egg yolks, lemon juice, 1 1/2

teaspoons salt, the pepper, and cayenne in the jar of a blender. Blend for 15

seconds. With the blender on, slowly pour the hot butter into the blender and

blend for 3- seconds, until the sauce is thick. (You can leave it in the blender

at room temperature for up to 1 hour. If it is made in advance, add 1 Tablespoon

of hot tap water and blend for a few seconds before serving. This thins the

sauce a bit and heats it up.

>>>

>>>

>>>

>>> Exported from A Cook's Books -- Recipe management for Macintosh

>>>

>>>

>>>

>>>

>>>

>>> ------------------------------------

>>>

>>> Please bookmark these pages:

>>>

>>> /links/

>>> (this is the Links page where I save the answers to FAQs and Answers,

Recipes, and LOTS of other helpful information - this page is always being added

to)

>>>

>>>

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

>>> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

Sounds like something we should take off topic doesn't it. Would someone remind

us of that addy please?

Terry

Sent from my iPadHD

On Apr 5, 2012, at 9:55 PM, Velda <solomon@...> wrote:

> I doubt ours has such gaskets, it was made to be a soda water bottle. We

> bought it years ago, I think around 35 years ago now, when we lived in

> Hawaii! It sounds interesting, what you do, but not something I would

> buy equipment to get into. I just like hearing what you do! I believe

> ours used CO2, not NO2 (Nitrous Oxide).

> Velda

>

> On 4/5/2012 5:56 PM, Terry Pogue wrote:

>> If its made for water it's not supposed to be used for food. It should have a

red gasket inside and a red band. I just used the club soda as an example of

what I use. Look up iSI gourmet whip. It was developed with Ferran Adria along

with another man of El Bulli fame. The red gasket indicates that heated items

can be used in it. I'm not even sure if the water ones use nitrous oxide N2O.

>>

>> Sent from my iPadHD

>>

>> On Apr 5, 2012, at 5:38 PM, Velda <solomon@...> wrote:

>>

>>> Looks interesting. We have a bottle like device with a head on it that

>>> allows charging with a little canister which husband used to make

>>> seltzer water out of, long before we got our Soda maker machine. I am

>>> not sure if it works, but wont' try until I experiment a little with it.

>>> However I will use your recipe for the sauce. Sounds good. Very much

>>> like the other stove top recipes I saw and so glad to know it can be

>>> used in VitaMix. Thanks

>>> Velda

>>>

>>> On 4/5/2012 2:16 PM, Terry Pogue wrote:

>>>> This is a delicious Hollandaise made in a blender. I am making it this

Easter. This is a good recipe with how to reheat it it too.

>>>> I'm going something a little special. I'm making this hollandaise and when

it's hot putting it into a iSI Thermo Whip. If you are unfamiliar with this

device it's used to make espumas or foams. Think of the thing that turns plain

water into club soda. I will put the warm hollandaise into my iSI and charge it

then when I spritz it out it comes out with more form. I've not done it before

because I haven't had a themos type iSI but I have one ordered. In mine I could

do it and put it in a bain marie to keep it warm. I'm looking forward to this.

>>>> I've made this blender hollandaise and béarnaise sauce many many times.

>>>>

>>>>

>>>>

>>>> Blender Hollandaise Ina

>>>> Recipe By: Ina Garten

>>>> Published in: Barefoot in Paris, page 144

>>>>

>>>> Ingredients

>>>> 1 1/2 sticks Butter -- OR

>>>> 12 tablespoons Clarified Butter

>>>> 4 extra large Egg yolks -- at room temperature

>>>> 2 tablespoons Lemon Juice

>>>> Kosher salt

[Guest guest]

Hello Terry,Thanks for asking! I've saved a link to the off topic list in our archives (the Links page of our website)/links(you'll always be able to find it there)And for quickly getting there right now…OffTopic/

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Apr 5, 2012, at 10:36 PM, Terry Pogue wrote:

Sounds like something we should take off topic doesn't it. Would someone remind us of that addy please?

Terry

Sent from my iPadHD

On Apr 5, 2012, at 9:55 PM, Velda <solomon@...> wrote:

> I doubt ours has such gaskets, it was made to be a soda water bottle. We

> bought it years ago, I think around 35 years ago now, when we lived in

> Hawaii! It sounds interesting, what you do, but not something I would

> buy equipment to get into. I just like hearing what you do! I believe

> ours used CO2, not NO2 (Nitrous Oxide).

> Velda

>

> On 4/5/2012 5:56 PM, Terry Pogue wrote:

>> If its made for water it's not supposed to be used for food. It should have a red gasket inside and a red band. I just used the club soda as an example of what I use. Look up iSI gourmet whip. It was developed with Ferran Adria along with another man of El Bulli fame. The red gasket indicates that heated items can be used in it. I'm not even sure if the water ones use nitrous oxide N2O.

>>

>> Sent from my iPadHD

>>

>> On Apr 5, 2012, at 5:38 PM, Velda <solomon@...> wrote:

>>

>>> Looks interesting. We have a bottle like device with a head on it that

>>> allows charging with a little canister which husband used to make

>>> seltzer water out of, long before we got our Soda maker machine. I am

>>> not sure if it works, but wont' try until I experiment a little with it.

>>> However I will use your recipe for the sauce. Sounds good. Very much

>>> like the other stove top recipes I saw and so glad to know it can be

>>> used in VitaMix. Thanks

>>> Velda

>>>

>>> On 4/5/2012 2:16 PM, Terry Pogue wrote:

>>>> This is a delicious Hollandaise made in a blender. I am making it this Easter. This is a good recipe with how to reheat it it too.

>>>> I'm going something a little special. I'm making this hollandaise and when it's hot putting it into a iSI Thermo Whip. If you are unfamiliar with this device it's used to make espumas or foams. Think of the thing that turns plain water into club soda. I will put the warm hollandaise into my iSI and charge it then when I spritz it out it comes out with more form. I've not done it before because I haven't had a themos type iSI but I have one ordered. In mine I could do it and put it in a bain marie to keep it warm. I'm looking forward to this.

>>>> I've made this blender hollandaise and béarnaise sauce many many times.

>>>>

>>>>

>>>>

>>>> Blender Hollandaise Ina

>>>> Recipe By: Ina Garten

>>>> Published in: Barefoot in Paris, page 144

>>>>

>>>> Ingredients

>>>> 1 1/2 sticks Butter -- OR

>>>> 12 tablespoons Clarified Butter

>>>> 4 extra large Egg yolks -- at room temperature

>>>> 2 tablespoons Lemon Juice

>>>> Kosher salt

[Guest guest]

I've posted a message on the OT list so those interested on how and why the Vita Mix is a wonderful tool for making Espumas you,ll find it there. I hope I explained more about them for Velda and others interested.TerrySent from my iPadHDOn Apr 6, 2012, at 9:38 AM, Lea Ann Savage <lsavage@...> wrote:

Hello Terry,Thanks for asking! I've saved a link to the off topic list in our archives (the Links page of our website)/links(you'll always be able to find it there)And for quickly getting there right now…OffTopic/

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Apr 5, 2012, at 10:36 PM, Terry Pogue wrote:

Sounds like something we should take off topic doesn't it. Would someone remind us of that addy please?

Terry

Sent from my iPadHD

On Apr 5, 2012, at 9:55 PM, Velda <solomon@...> wrote:

> I doubt ours has such gaskets, it was made to be a soda water bottle. We

> bought it years ago, I think around 35 years ago now, when we lived in

> Hawaii! It sounds interesting, what you do, but not something I would

> buy equipment to get into. I just like hearing what you do! I believe

> ours used CO2, not NO2 (Nitrous Oxide).

> Velda

>

> On 4/5/2012 5:56 PM, Terry Pogue wrote:

>> If its made for water it's not supposed to be used for food. It should have a red gasket inside and a red band. I just used the club soda as an example of what I use. Look up iSI gourmet whip. It was developed with Ferran Adria along with another man of El Bulli fame. The red gasket indicates that heated items can be used in it. I'm not even sure if the water ones use nitrous oxide N2O.

>>

>> Sent from my iPadHD

>>

>> On Apr 5, 2012, at 5:38 PM, Velda <solomon@...> wrote:

>>

>>> Looks interesting. We have a bottle like device with a head on it that

>>> allows charging with a little canister which husband used to make

>>> seltzer water out of, long before we got our Soda maker machine. I am

>>> not sure if it works, but wont' try until I experiment a little with it.

>>> However I will use your recipe for the sauce. Sounds good. Very much

>>> like the other stove top recipes I saw and so glad to know it can be

>>> used in VitaMix. Thanks

>>> Velda

>>>

>>> On 4/5/2012 2:16 PM, Terry Pogue wrote:

>>>> This is a delicious Hollandaise made in a blender. I am making it this Easter. This is a good recipe with how to reheat it it too.

>>>> I'm going something a little special. I'm making this hollandaise and when it's hot putting it into a iSI Thermo Whip. If you are unfamiliar with this device it's used to make espumas or foams. Think of the thing that turns plain water into club soda. I will put the warm hollandaise into my iSI and charge it then when I spritz it out it comes out with more form. I've not done it before because I haven't had a themos type iSI but I have one ordered. In mine I could do it and put it in a bain marie to keep it warm. I'm looking forward to this.

>>>> I've made this blender hollandaise and béarnaise sauce many many times.

>>>>

>>>>

>>>>

>>>> Blender Hollandaise Ina

>>>> Recipe By: Ina Garten

>>>> Published in: Barefoot in Paris, page 144

>>>>

>>>> Ingredients

>>>> 1 1/2 sticks Butter -- OR

>>>> 12 tablespoons Clarified Butter

>>>> 4 extra large Egg yolks -- at room temperature

>>>> 2 tablespoons Lemon Juice

>>>> Kosher salt