![]() Several cans of tomatoes, onion, garlic, and jalapeños make up the base. ![]() This is no place for big chunks of tomatoes, man. What is the difference between salsa and restaurant-style salsa?Ĭompared to regular ol' salsa or something like pico de gallo, restaurant-style salsa is usually smoother-just how I like it! It's blended up in a food processor so that all the pieces get minced really finely. Enjoy this perfect, wonderful, simple salsa like the kind in Mexican recipes and restaurants. Lastly, cilantro is a must! If you're one of those people who can't stand it, leave it out, but you're really doing an injustice to good salsa. Secondly, salsa should most definitely not have vinegar. I don't want to see a single chunk of anything when I'm scooping it up with tortilla chips. For one, salsa recipes (the kind made with canned tomatoes like this one) should be a lovely smooth, homogenous consistency. ![]() There are at least three things that salsa should be and things it shouldn't be. Stir it frequently as it heats up just to warm, not hot.Some might call me high maintenance when it comes to salsa. ![]() To reheat, place the Hollandaise in a double boiler or in a heat-safe bowl over a saucepan of simmering water. You can reheat Hollandaise sauce, but you must do so gently. It can also be frozen, but we don't really recommend it. If you do need to store leftover Hollandaise longer, you can refrigerate for at most 3 days (though 1 to 2 days is best). Just be sure to stir it occasionally to keep the emulsion from separating. You can make it about 30 minutes in advance and keep it warm on top of a double boiler of hot water (not boiling) on a warm stove or in a 200☏ oven. Hollandaise sauce does not store well, and it's best eaten soon after it is made. If the sauce is emulsified but too thin, pour the sauce into the pot you melted the butter in and heat over low heat, whisking constantly until it gets more body.Ĭan You Store and Reuse Leftover Hollandaise? If the butter is only barely warm, it won’t heat the yolks enough to thicken the sauce.And a little extra water helps the hollandaise emulsify better. Don’t melt the butter at a high temperature, because it’ll evaporate the water in the butter.Add butter in a thin stream, not all at once.This step heats the egg yolks and gives the sauce body, so it’s not runny. Blend the egg yolks for 30 full seconds in Step 2.Tips To Ensure a Creamy Hollandaise Sauce Start over with fresh egg yolks in the blender and beat the egg yolks for 30 seconds, Then, with the blender running, slowly pour the broken Hollandaise into the egg yolks instead of freshly melted butter. ![]() Whisk in cool water, one tablespoon at a time, until smooth.
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