HOLLANDAISE SAUCE
This creamy lemon sauce is a standard. Make it just before serving.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
- Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.
Nutrition Facts : Calories 449.6 calories, Carbohydrate 1.4 g, Cholesterol 275.7 mg, Fat 49.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 30.4 g, Sodium 12.3 mg, Sugar 0.2 g
HOLLANDAISE SAUCE
Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.
Provided by Tyler Florence
Categories condiment
Time 20m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
- Yield: 4 servings
BASIC HOLLANDAISE SAUCE
The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. The grand-daddy of these sauces is Hollandaise. Here is the classic.
Provided by Barbara Poses Kafka
Categories Sauce Dairy Egg House & Garden Sauce Secrets
Yield Makes 2 cups, or enough for a broiled unseasoned steak serving 4 to 6
Number Of Ingredients 6
Steps:
- Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended - the mixture should never be beaten but stirred, evenly, vigorously and continually. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section). Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne.
EASY HOLLANDAISE SAUCE
Hollandaise sauce in a blender.
Provided by K Knox
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
- Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 0.7 g, Cholesterol 163.4 mg, Fat 25.2 g, Protein 1.6 g, SaturatedFat 15.4 g, Sodium 443.3 mg, Sugar 0.2 g
EGGS BENEDICT AND EASY HOLLANDAISE SAUCE
Steps:
- Preheat the oven to 400 degrees.
- Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
- Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
- Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
- Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
- "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
BASIC HOLLANDAISE
This sauce, from Gordon Ramsay, takes some time to prepare, but think of it as a workout with a whisk
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 30m
Yield Makes about 300ml (enough to serve 4-6)
Number Of Ingredients 6
Steps:
- Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve (see Secrets for success on storing, below).
- Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
- Beat vigorously until the mixture forms a foam, but make sure that it doesn't get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
- Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.
Nutrition Facts : Calories 336 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Protein 2 grams protein, Sodium 0.02 milligram of sodium
EASY, TANGY HOLLANDAISE SAUCE
Great and easy hollandaise sauce. I like my hollandaise sauce tangy and with a kick so I add extra lemon juice and cayenne pepper to my liking. It serves 2 to 4 depending on what you put it on. I use it on eggs Benedict. It's the best I have had - not bland like some hollandaise sauces!
Provided by Boone
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine 1/4 cup butter, egg yolks, lemon juice, and water in a saucepan over low heat. Cook, stirring constantly, until butter is melted, about 5 minutes. Add remaining 1/4 cup butter and continue to cook, stirring constantly, until butter is melted and incorporated, about 5 minutes. Season with cayenne pepper.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 0.8 g, Cholesterol 163.4 mg, Fat 25.2 g, Protein 1.6 g, SaturatedFat 15.4 g, Sodium 167.7 mg, Sugar 0.2 g
EASY HOLLANDAISE SAUCE
This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict Casserole recipe #121583 (I suggest making double the amount of sauce for the Eggs Benedict Casserole, as it's so yummy!), over asparagus spears or your favorite vegetables, or with seafood etc. Delicious! A delightfully easy microwave recipe that I am so happy to have discovered--from the newspaper.
Provided by BecR2400
Categories Sauces
Time 6m
Yield 1 1/2 cups sauce, 10 serving(s)
Number Of Ingredients 5
Steps:
- Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
- Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
- Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.
- NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.
Nutrition Facts : Calories 145.3, Fat 15.4, SaturatedFat 9.2, Cholesterol 114.5, Sodium 94.5, Carbohydrate 0.8, Sugar 0.1, Protein 1.4
EASY 3-INGREDIENT HOLLANDAISE SAUCE
This is my mother's recipe that she has been making for as long as I can remember. She always makes this to serve with steamed artichokes. Though I have eaten this sauce plenty of times, I only just recently made it for myself. I couldn't believe how easy it was to make. I don't have a double boiler pan set, so I boiled a small pot of water and put a glass bowl on top so it sat about 1-2 inches from the water. It worked perfectly.
Provided by Leilani
Categories Breakfast
Time 7m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Boil water in double boiler or sauce pan. Place glass bowl over top of sauce pan if using this method.
- Place 1/2 cup butter in double boiler or glass bowl. Allow to mostly melt.
- Add 2 egg yolks and 2 TBS lemon juice.
- Quickly whisk for 3-6 minutes or until sauce thickens to your liking.
- If sauce starts to separate, whisk faster for a minute or two longer.
- If this still doesn't make it come together again, drop an ice cube into the bowl and whisk until it is melted. I don't know why, but ice does the trick!
- Serve with artichokes, asparagus, eggs benedict, etc.
SIMPLE HOLLANDAISE SAUCE
Even I can make this! This quick and easy sauce can be made right in your blender. I LOVE this over freshly steamed green beans or asparagus.
Provided by Kozmic Blues
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt the stick of butter in a small saucepan.
- Place egg yolks, salt, mustard, lemon juice, pepper, and hot sauce in blender and blend for about 3 seconds.
- Heat melted butter until it begins to bubble, but NOT burn. Butter should be very hot.
- Turn blender back on and SLOWLY stream in the hot melted butter.
- The sauce will begin to thicken immediately.
- Soemtime I steam in a tablespoon or two of water if the sauce becomes too thick.
- Serve over vegetables, eggs or meat.
Nutrition Facts : Calories 127.8, Fat 13.6, SaturatedFat 8, Cholesterol 124.9, Sodium 150.8, Carbohydrate 0.5, Sugar 0.1, Protein 1.4
PRACTICALLY NO FAIL HOLLANDAISE SAUCE
My Mother in law loves Eggs Benedict, so every couple of months, for a treat, I make it for the whole family. After reading alot of books and having several sauces fall apart, I finally found a formula that sticks the the authentic recipe, but has never fallen apart on me yet.
Provided by RazorbackFan
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- The list of ingredients are what is the basic recipe. Melt the butter ahead of time to cool slightly and use something like a microwave safe measuring cup or bowl, makes it much easier to pour with a handle. In a heavy bottom pan on a low setting, put the 3 egg yolks with the water and fresh lemon juice in pan. Whisk together while heating up. When it starts to get "custardy" (sauce sticks to the back of the spoon and you can start to see the bottom of the pan from whisk strokes), take off heat and start adding the melted butter in a slow stream while whisking until completely incorporated into the egg yolks.
- NOTES: You can use bottled lemon juice, but fresh will make a difference like you never knew! You can multiply for larger groups. I have a good rule of thumb that works for me that for every stick of butter, it will serve generously two people. Also, keep the heat low! If you see the yolks starting to curdle, you have it too high! It does require alot of whisking.
- The reason this works so well is that the basic principal of Hollandaise is to incorporate one stick of butter for every egg yolk. With the extra egg yolk, it never seems to fall apart. I will say this also, I have better results with the flavor of the sauce using one salted and one unsalted sticks of butter.
- Uses are on Eggs Benedict, asparagas, artichokes.
Nutrition Facts : Calories 444.7, Fat 49.1, SaturatedFat 30.2, Cholesterol 246.5, Sodium 410.9, Carbohydrate 0.7, Sugar 0.2, Protein 2.3
"EASIEST EVER" HOLLANDAISE SAUCE
The secret to this easy Hollandaise Sauce is in separating the egg yolks. Remove all the egg whites, as they can thin the sauce. Also, it is best prepared in a double boiler to prevent overheating. Serve over cooked asparagus, broccoli, or broiled tomatoes.
Provided by Sunkist Growers
Categories Sauces
Time 25m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Cut the butter into several pieces and bring to room temperature.
- In the top of a double boiler, combine egg yolks, lemon juice, salt and pepper.
- Add a piece of butter.
- Cook, stirring steadily with a wooden spoon or wire whisk, over, but not touching, boiling water.
- When butter melts and sauce begins to thicken, add remaining butter, stirring constantly until melted.
- Continue cooking as sauce thickens, about 2 more minutes.
- Immediately remove from heat.
HOLLANDAISE SAUCE
One of the "mother" sauces in classic French cuisine, this fundamental is perhaps best known in the United States as a decadent topping to eggs benedict. While this is indeed a wonderful way to use hollandaise, this creamy, rich, lemon-tinged sauce has so many other uses! And because hollandaise sauce is so easy to make-containing only butter, eggs and lemon-it's worth committing to memory.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 12
Number Of Ingredients 3
Steps:
- In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
- Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
- Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.
Nutrition Facts : Calories 80, Carbohydrate 0 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 4 1/2 g, ServingSize 1 Tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g
HOLLANDAISE SAUCE
To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.
Provided by Good Food team
Categories Condiment
Time 10m
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
- Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
- Remove from the heat and slowly whisk in the melted butter bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
- To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.
Nutrition Facts : Calories 529 calories, Fat 57 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Protein 3 grams protein, Sodium 1.4 milligram of sodium
ONE-MINUTE HOLLANDAISE SAUCE
It's true: fast, easy, and yummy! You can make eggs Benedict, chicken or steak Neptune at home in no time. For a more savory dish, substitute red wine vinegar for the lemon juice and sprinkle in dried tarragon.
Provided by SUNKIST2
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 11m
Yield 4
Number Of Ingredients 5
Steps:
- Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.
- Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.
- Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 0.8 g, Cholesterol 163.7 mg, Fat 25.3 g, Protein 1.7 g, SaturatedFat 15.4 g, Sodium 207.8 mg, Sugar 0.3 g
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