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
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
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
DIJON HOLLANDAISE SAUCE
It's easy to make this classic sauce in a blender using cholesterol-free egg product, Dijon mustard, lemon juice and melted butter.
Provided by My Food and Family
Categories Home
Time 15m
Yield 1 cup or 8 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Place egg product, lemon juice, mustard and pepper in blender container; cover. Blend on medium speed.
- Add hot butter gradually through feed tube, blending on low speed until mixture is well blended.
Nutrition Facts : Calories 110, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 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
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.
CLASSIC HOLLANDAISE SAUCE
Make and share this Classic Hollandaise Sauce recipe from Food.com.
Provided by Rachel Merrell
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place egg yolks and water in the top of a double boiler and beat well with a wire whip or fork.
- Put all but 2 tbs of the butter in a small saucepan over moderately low heat (about 225F degrees) until just melted.
- Add 1 tbs of the cold butter to the egg and water mixture and place over hot, not boiling water.
- Whip constantly until egg yolks thicken slightly.
- Remove from heat and whip in the second tbs of cold butter.
- Gradually pour the melted butter into the egg mixture, beating constantly.
- Place over hot, not boiling, water (water below should not touch bottom of pan) cook until thickened, whipping constantly.
- Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface.
- Remove from heat and stir in lemon juice, salt, and cayenne.
- Sauce may be placed in top of double boiler over hot, not boiling, water, covered, and kept until serving time.
- Serve with vegetables, baked or broiled fish, and shell-fish.
- Note: if you use salted butter, omit the salt in the recipe.
Nutrition Facts : Calories 296.6, Fat 32.7, SaturatedFat 20.2, Cholesterol 164.3, Sodium 201.7, Carbohydrate 0.5, Sugar 0.1, Protein 1.6
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
CLASSIC HOLLANDAISE SAUCE
Hollandaise is emphatically not an "egg-lemon sauce"; the butter flavor should be paramount, lemon juice can be replaced by vinegar, and both acids can even be omitted entirely. As with Bearnaise sauce (see Recipe # 362638), many published recipes are poorly balanced, with too much acid or salt, or too little butter per yolk. To avoid a harsh raw taste, Escoffier's classic version simmers the vinegar and cracked peppercorns, exactly as for Bearnaise. A full four-ounce stick of butter per yolk, melted and clarified, makes the thickest sauce with the most buttery flavor, but the emulsion is somewhat fragile; if the sauce should start to separate, see Step 6.
Provided by R. L. Wallace
Categories Sauces
Time 50m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Put the cut-up butter in a 1-cup glass measure with a pouring spout, and microwave until completely melted and clear but not bubbling (or heat in a warm oven, 190°F., about 30 minutes). Skim off any foam from the top, and cool until lukewarm but still liquid.
- Combine the vinegar, water, and seasonings in a 3-cup, heavy-bottomed, non-reactive saucepan, and simmer slowly over medium-low heat until the liquid reduces to 1 teaspoon. Mix in 1/2 tablespoon cool water, strain the liquid into a cup, and return it to the saucepan.
- Whisk in the yolk, then 1/4 of the clarified butter. Place over medium-low heat, and continue whisking across the bottom and around the sides of the pan until the yolk-and-butter mixture thickens to a sour cream consistency. If the yolk is overcooked, it will start to scramble; if undercooked (as in "blender Hollandaise" recipes), it will taste raw.
- Dunk the pan briefly in cold water; then slowly dribble in the rest of the butter off heat, whisking constantly, without including the milky liquid at the bottom. When all the butter is absorbed, the sauce should be the consistency of a medium-thick mayonnaise; whisk in the cream (or water) so it forms soft, slowly dissolving peaks.
- To keep the sauce from congealing, set it in a pan of hot tap water, but the sooner it is served, the better.
- If the sauce overheats or the butter is added too fast, the oily fat can separate out. If that happens, during or after cooking, it is easy to fix: Put a teaspoon of water in a small bowl, add a spoonful of the separating sauce, and whisk them together until creamy; then gradually add the rest of the sauce, spoonful by spoonful, until the whole thing is reconstituted.
Nutrition Facts : Calories 879.9, Fat 97.6, SaturatedFat 60.6, Cholesterol 457.3, Sodium 23.1, Carbohydrate 0.9, Sugar 0.2, Protein 3.8
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
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