Jamie shows you how to make blender Hollandaise.
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0:06
Hey y'all. Jamie Dean here and we're
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making awesome margaritas today.
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No, we're not. We're making holiday
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sauce, which is a lot harder to make
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than the perfect margarita. No sense to
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be intimidated, though. This is a simple
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recipe that we're going to do in the
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blender. And once you see this, you can
0:22
start fixing it for your family and
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people will talk about it for days and
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days. Going to start with two large egg
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yolks.
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Going to go with about 3 teaspoon of
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fresh lemon juice.
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We're going to add to this a little
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pinch of cayenne pepper.
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I'm going to give this a quick pulse
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just to incorporate it all together
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and break up those egg yolks. Now, this
0:55
is the important part.
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We're going to remove this center piece
0:59
on the top of our blender and we are
1:00
going to slowly add one stick of
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clarified butter. We're going to add
1:06
this so so slowly to keep everything
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from breaking down. It's important that
1:11
it's creamy and fluffy. And we're going
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to season it with a little bit of salt
1:15
at the very end cuz salt will break this
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down even further. Be very, very, very
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careful.
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I've got this fropped up really nice
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job. We're going to add a little pinch
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of salt. Know this egg yolks can use a
1:46
little bit of salt. A quick hit.
1:53
Careful not to break it down. This is a
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gorgeous, quick, easy holiday sauce.
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Today we're going to be putting it on
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top of our Low Country Benedict.
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Fried green tomato, fresh shrimp,
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poached egg,
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southern biscuit.
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This is just like everything else,
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y'all. If you get somebody to show you a
2:14
tip, teach you a trick, you can do it at
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your house for your family and friends.
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This is one of the easier dishes in the
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world and everybody sure will be
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impressed.
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And I invite you to try this at your
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house. And for more tips and recipes, go
2:30
to paulyine.com.
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