blenders

A genius way to make classic lemon curd with a high speed blender instead of preparing it over the stove.

Easy Blender Lemon Curd

lemon

lemon juice (from 3 to 4 lemons)

eggs

sugar

salt

Place the lemon zest, juice, eggs, sugar, and salt in a high-speed blender. Cover and blend for 5 minutes on the highest speed.

Reduce the speed to medium, remove the lid plug, and carefully add the butter one cube at a time. Once all the butter is added, blend for 30 seconds more until glossy. 

Remove the lid carefully (steam will be releasing) and transfer the curd to a glass jar or other heat-proof container to cool to room temperature, about 20 minutes. Cover and refrigerate to thicken and set overnight.

The creamy, buttery sauce will upgrade everything from eggs benedict to asparagus.

How To Make Hollandaise Sauce in a Blender

unsalted butter

lemon juice

cayenne pepper (optional)

Broken sauce: If your sauce does break, all is not lost. Here are a few things to try, in order of desperation:First, stop adding more butter, and let the blender run for about 30 seconds. If the sauce looks good, you can continue adding butter.Second, try blending in a few teaspoons of hot water. Run the blender for 30 to 60 seconds. If the sauce looks good, you can continue adding butter.Third, add another yolk: Pour whatever you have in the blender into a measuring cup. Add a yolk and a teaspoon of water to the blender, and start it running. Slowly stream your broken sauce into the blender with the new egg yolk. If it looks good, then you can keep adding the remaining butter.If the finished sauce breaks before you serve it: It can be tricky to rescue a finished sauce that has broken during its wait for the breakfast table, but there are a few things you can try. If the sauce is still warm, transfer it to a blender and blend for 30 to 60 seconds. If the sauce has cooled, warm it for a few seconds in the microwave until it feels warm (not hot) when you touch the liquid with your finger, then blend it for 30 to 60 seconds. Serve this hollandaise sauce immediately.

The Kitchn

Emma Christensen

Step 1

Melt the butter. Use 8 tablespoons butter for a thick hollandaise for dipping or dolloping; use up to 16 tablespoons to make a thinner, pourable sauce. Cut the butter into a few large pieces and place in a microwave-safe measuring cup. Microwave in 30-second bursts until the butter is completely melted. Use the butter when it is no longer piping hot, but is still very warm; if it is no longer warm, re-warm the butter in the microwave. (Alternatively, melt the butter in a small saucepan over medium-low heat.)

Step 2

Blend the yolks, lemon juice, and salt. Place the egg yolks, lemon juice, and salt in a blender and pulse to combine.

Step 3

With the blender running, slowly stream in half the warm butter. With the blender running and the top open, slowly stream in the warm butter — start with a few drops, then a thin drizzle. Once you&#x27;ve added about half the butter, check the sauce (you can stop the blender if you need to). If it looks grainy or separated, see &quot;Fixing a Broken Sauce,&quot; below.

Step 4

Continue adding butter in a steady stream. If the sauce is looking good, you can pour the butter a little more quickly in a steady stream. Continue pouring the butter and occasionally checking the sauce until the sauce is as thick or thin as you&#x27;d like, or you&#x27;ve added all the butter. When done, the hollandaise should be light yellow with a smooth, uniform consistency.

Step 5

Taste and adjust the sauce. Stop the blender and taste a small spoonful. It should taste rich, buttery, and slightly tangy. Stir in a little salt, cayenne, or lemon juice, if needed. If the sauce seems a little too thick to you, blend in some water a tablespoon at a time until the sauce is as thin as you like it.

Step 6

Serve the sauce. Hollandaise is best served as soon as it&#x27;s ready, while still warm. If you need to, you can transfer the sauce to a double-boiler and keep it warm over low heat on a back burner, or set over a bowl of very hot water, for about an hour. The thicker and more mayonnaise-like the hollandaise, the more stable it tends to be; thinner sauces will break more easily — especially if they are held for too long before serving or if they get too cool. See &quot;Fixing a Broken Sauce,&quot; below, for more information.

Recipe: Frozen Hemingway Daiquiri

grapefruit juice

lime juice (key limes, if available)

maraschino liqueur (I used Luxardo)

simple syrup

ice, preferably crushed

Lime wheels,

Jayme Henderson

Step 1: For the simple syrup:

In a small saucepan, combine equal parts cane sugar and water. Bring to a slow boil over medium-high heat and then lower the heat to a slow simmer, until the sugar dissolves. Remove from heat and let cool completely.

For the simple syrup:

Step 1: For the cocktail:

In a blender, combine the rum, grapefruit juice, lime juice, maraschino liqueur, and simple syrup. Add ice and blend, starting on the lowest setting and increasing to the highest setting, blending until incorporated and frothy. Pour the frozen Hemingway Daiquiri into chilled coupes and garnish with lime wheels.

For the cocktail:

If you can, use crushed ice. Your cocktail will blend easier and make a smoother drink. If you can&#x27;t find crushed ice, make your own by wrapping ice cubes in a kitchen towel and smashing them with a meat tenderizer or mallet.Take the time to pre-chill your spirits and juice so that the ice remains cold and doesn&#x27;t quickly dilute the drink when you blend it.Bacardí White Rum also works just fine in this recipe if you can&#x27;t source the Flor de Caña Extra Dry 4 Year rum. Confused about which version of maraschino liqueur to use? Roger Kamholz breaks down three of his favorites for any budget.

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Recipe: Frozen Hemingway Daiquiri

The most viewed blenders recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine