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
SUNNY'S 1-2-3 HOLLANDAISE SAUCE
Steps:
- In a small pot, melt the butter over medium heat.
- Add the lemon juice and yolks to a medium bowl and whisk together.
- Slowly stream the melted butter into the yolk mixture while continuing to whisk. Take your time with adding the butter. Once completely added, taste and season with a little salt and pepper. Allow the mixture to cool slightly to thicken.
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
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
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.
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
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.
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
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
AS EASY (& GOOD) AS CAN BE, SINFUL HOLLANDAISE SAUCE
Making Hollandaise sauce is Not as overly complicated, as many people seem to make it. It really doesn't need to be, as you will see from this very simple recipe, people will probably look at this compared to other more complex recipes and think something must be wrong with this one to be so easy, why would the others be harder if they didn't need to be? You got me on that one, who knows? Oh wait, I think I do know. Maybe if it's this easy to make, you'll make it too often, which can't be a good thing, right? lol This is the Hollandaise sauce I use for my eggs benedict, (& my grilled cheese eggs benedict #312190) & veggies. This is a great recipe because it uses the entire egg, so you aren't left with trying to find something to do with the whites or wasting them, or separating them. Not only is it really easy, (as long as you pay attention to what you're doing), but exceptionally good. It's definitely not low-calorie or low fat, but it is oh so good. I think I originally found it in the Joy of Cooking cookbook, but I'm not sure. I like mine a little on the lemony side, but if you do not, you can decrease the lemon juice to 2t at step one, and taste it later as it cooks, then you can add it little by little towards the end, it won't hurt anything, just makes sure it's stirred in well. Of course fresh lemon juice is always better, but not necessary. It's also fun to try it with different citrus juices, try it with lime or orange for veggies or seafood for a different twist, depending on what you're making. I hope you enjoy this as much as my family does. Prepare this right before you need it, so that it is still warm and creamy. The fresh grated nutmeg makes a world of difference, not only for this sauce, but many sauces!
Provided by Yrhaven aka Condime
Categories Sauces
Time 5m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place 3 eggs, 4-5 t (or less) lemon juice, 3 T water, in a smallish bowl, & whip with a fork, until thoroughly blended & pale yellow.
- In a nonstick pan, melt (over low heat), butter.
- Add egg mixture SLOWLY, stirring CONTINUOUSLY until sauce has thickened, immediately remove from heat, and keep stirring for a minute or so. DO NOT OVERCOOK. Before serving, add 1/2 t salt & fresh ground nutmeg, taste and add more lemon if desired.
- I sometimes add a little more lemon juice because I like mine very lemony, but I notice in many of the comments on other recipes, that people complain if it's too lemony, so taste as you go, as you can't take it away once you've added it. (notice the recipe says teaspoons not tablespoons).
- And that is it!
- It's really that simple, now go enjoy!
Nutrition Facts : Calories 209.3, Fat 21, SaturatedFat 12.1, Cholesterol 204.4, Sodium 466.1, Carbohydrate 0.8, Sugar 0.4, Protein 4.9
3 MINUTE HOLLANDAISE
When I was first married a neighbor gave me this recipe for my first dinner party. I was afraid to tackle a "real" hollandaise sauce and this was perfect. I still use it today.
Provided by Denise in da Kitchen
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients.
- Heat over low heat and serve.
Nutrition Facts : Calories 88.8, Fat 7.9, SaturatedFat 2.6, Cholesterol 10.1, Sodium 119.1, Carbohydrate 4.3, Sugar 1, Protein 0.6
EASY HOLLANDAISE SAUCE IN THE BLENDER
This is a tasty, quick, and easy hollandaise sauce in the blender. Great on eggs Benedict!
Provided by don_carnahan
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a small saucepan.
- Combine egg yolks, lemon juice, salt, pepper, and cayenne in a blender; blend for 15 seconds. With blender running on low speed, slowly pour in hot butter and blend until sauce is thick, about 30 seconds. Mix in hot sauce.
- Serve immediately or keep in the blender at room temperature for up to 1 hour before serving.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 1.3 g, Cholesterol 197.6 mg, Fat 26 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 15.6 g, Sodium 490.8 mg, Sugar 0.3 g
"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.
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