SOUTHERN HOLLANDAISE SAUCE
This is one of my Gamommy's from the early 60's. Not too different than the other recipes, but worth putting out there as an option. Serve with cooked vegetables or fish.
Provided by TARENELLA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Bring water in the bottom a double boiler to a simmer: hot water in double boiler base should not touch pan above. In the top of the double boiler, slightly beat egg yolks. Slowly whisk in butter, and then gradually whisk in water. Cook, stirring, until thickened. Remove double boiler top from base.
- Gradually whisk in lemon juice, and season with salt and cayenne. Cover, and keep hot over warm water until serving.
Nutrition Facts : Calories 129.6 calories, Carbohydrate 0.8 g, Cholesterol 132.9 mg, Fat 13.7 g, Protein 1.5 g, SaturatedFat 8.1 g, Sodium 231.6 mg, Sugar 0.2 g
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
Make and share this Hollandaise Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, combine vinegar, 2 tblsps water, salt and white pepper and reduce over moderately-high heat to about 2 tblsps.
- Remove from heat and add 1 tblsp cold water.
- Add yolks and cook mixture over very low heat, whisking, until it is thickened.
- Whisk in butter, one piece at a time, over low heat, lifting pan occasionally to cool mixture and making sure each piece is melted before adding next.
- Cook sauce, whisking, until it is thickened.
- Add lemon juice, cayenne pepper and salt to taste.
- The sauce may be kept warm, covered with a round of buttered wax paper, in a pan of warm water.
Nutrition Facts : Calories 1195.7, Fat 131.8, SaturatedFat 81, Cholesterol 744.9, Sodium 1275.6, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 6.7
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