HOLLANDAISE SAUCE
Recipe video above. The easy way to make this classic French Sauce! The end result is just as good as making it the classic way by hand -- which takes a good 15 minutes of whisking set over a double boiler and plenty of experience -- except it takes 90 seconds flat and it's foolproof.I prefer using a stick blender rather than normal blender because there's less waste / easier to scrape the sauce out.Use this sauce for Eggs Benedict, over aspargus, steak - it can fancy up anything! See in post for a list of ideas and notes for how to reheat leftovers easily.Makes about 1 1/4 cups, enough for 8 Eggs Benedict (ie 8 individual eggs). This sauce is rich, you don't need much per serve!
Provided by Nagi
Categories Sauce
Number Of Ingredients 6
Steps:
- Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.
- Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.
- Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug.
- Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)
- With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.
- Now blitz for a further 10 seconds, moving the stick up and down.
- Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.
- Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.
- Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it's diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.
- Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.
Nutrition Facts : Calories 179 kcal, Carbohydrate 1 g, Protein 1 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 120 mg, Sodium 79 mg, Sugar 1 g, ServingSize 1 serving
CLASSIC HOLLANDAISE
Hollandaise is a French classic that's easy to make at home. Egg yolks, lemon juice and butter are emulsified into creamy, light and bright sauce. It's delicious drizzled over poached eggs or asparagus. We've provided some tips to troubleshoot the sauce. The key is to control the heat properly so the eggs don't scramble.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 cup
Number Of Ingredients 5
Steps:
- Add the egg yolks, lemon juice, 3/4 teaspoon salt and cayenne pepper to a medium heatproof bowl and whisk to combine.
- Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Slowly drizzle in the melted butter while whisking constantly and rapidly until the mixture is pale and has thickened, scraping down the sides of the bowl occasionally with a rubber spatula if needed. If the bowl feels hot to the touch, remove it from the heat and continue whisking until cooler. If the sauce starts to get lumpy, grainy or begins to separate, remove from the heat and whisk in a few drops of warm water. Return to the heat and continue whisking until all the butter has been added.
- Remove from the heat and adjust the seasoning with lemon juice and salt to taste. Serve immediately or cover and hold in a warm place for up to 2 hours, whisking occasionally. The sauce should not be reheated.
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
FIVE MINUTE HOLLANDAISE SAUCE
I love Hollandaise Sauce but hate making it. I found this microwave recipe in a cookbook that my parents got with their first microwave almost 30 years ago. The sauce always turns out perfectly!
Provided by CupcakeAngel
Categories Sauces
Time 5m
Yield 1 cup, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- In a 1-quart glass bowl, combine butter, water, lemon juice and cayenne.
- Cook in microwave on high for 3 to 4 minutes, or until butter melts and mixture boils.
- With wire whisk, gradually beat in egg yolks, beating constantly.
- Cook at medium-low for 30 to 60 seconds, or until thickened.
- Enjoy!
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.
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
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
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