EASY HOLLANDAISE
Use our shortcut version of the classic French sauce to spruce up steamed artichokes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
- Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
Nutrition Facts : Calories 231 g, Fat 25 g, Protein 2 g
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
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
CLASSIC HOLLANDAISE SAUCE
The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!
Provided by Stoddard Whitridge
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 1.5 g, Cholesterol 143.1 mg, Fat 17.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 10.5 g, Sodium 500.9 mg, Sugar 0.1 g
TOFU SCRAMBLE WITH HOLLANDAISE SAUCE
Make and share this Tofu Scramble with Hollandaise Sauce recipe from Food.com.
Provided by Carol Bullock
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- -----------TofuScramble-----------.
- Drizzle enough oil to cover bottom of fry pan.
- Heat over medium heat and add onion, bell pepper and tofu.
- Cook, stirring frequently, until tofu loses most of it's moisture.
- Add the rest of the ingredients and turn the heat up a little.
- Continue cooking until mixture resembles scrambled eggs.
- ---------HollandaiseSauce----------.
- Put nutritional yeast flakes, flour, soy milk, paprika and salt in a saucepan and whisk over medium heat until mixture thickens and bubbles.
- Cook for one more minute after you see it start bubbling.
- Remove from heat and add margarine and mustard.
- Whisk together until margarine is incorporated.
- Drizzle over tofu scramble and serve.
HOLLANDAISE
Provided by Alton Brown
Categories condiment
Time 20m
Yield approximately 1 1/2 cups
Number Of Ingredients 7
Steps:
- Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
- Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
- Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
- Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.
TOFU SCRAMBLE
Make and share this Tofu Scramble recipe from Food.com.
Provided by WKernan
Categories Breakfast
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- In a bowl, add sea salt and cut potatoes then spread the potatoes on a baking tray and roast for 20 minutes or until browned.
- While the potatoes are in the oven, heat a medium pan and add cumin seeds, chopped garlic, chili peppers and red onions until onions are browned.
- Add the bell peppers and cayenne pepper.
- Mix well and let the red bell pepper soften (about 7 minutes).
- Add corn, black beans and tofu. Mix well.
- Add the roasted potatoes, freshly ground black pepper and lime juice.
- Garnish with Cilantro or green onions and serve immediately.
Nutrition Facts : Calories 579.6, Fat 4.1, SaturatedFat 0.8, Sodium 985.3, Carbohydrate 120, Fiber 21.9, Sugar 12.4, Protein 21
NO-FUSS HOLLANDAISE SAUCE
Super-easy variation on the French classic that goes great with chicken, seafood, vegetables (especially asparagus!) and of course, those sturdy pillars of Sunday brunch, Eggs Benedict and Eggs Florentine.
Provided by Jedley
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in the microwave.
- In a medium saucepan, make a thin roux using half the butter and the flour.
- Whisk in the milk a little at a time until thick and smooth.
- Lowering heat to minimum, add the egg yolks and remaining butter, stirring constantly, being careful not to let the yolks curdle.
- Gradually add the lemon juice; finish with salt and a pinch of cayenne pepper or paprika.
- Optional: since we're already straying from the classic technique and ingredients, why not add a touch of saffron, which doesn't affect the flavor so much as the color, giving the sauce a gorgeous yellow hue.
Nutrition Facts : Calories 140.1, Fat 14.1, SaturatedFat 8.4, Cholesterol 115.6, Sodium 257.9, Carbohydrate 2, Sugar 0.2, Protein 1.9
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
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
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