Quick And Easy Mock Hollandaise Sauce Food

ONE-MINUTE HOLLANDAISE SAUCE

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.

MOCK HOLLANDAISE

Steps:

• In a small heavy saucepan, whisk mayonnaise and milk until blended. Cook and stir over low heat for 3-4 minutes or until warmed. Add the lemon juice, zest, salt, and pepper; cook and stir until heated through. Serve immediately with asparagus or vegetable of your choice. Refrigerate leftovers.

QUICK AND EASY MOCK HOLLANDAISE SAUCE

Steps:

• Whisk mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 to 3 minutes.

CREAMY MOCK HOLLANDAISE SAUCE

Steps:

• Mix cream cheese and egg yolks together in a bowl with an electric mixer. Stir lemon juice and salt together in a separate small bowl.
• Transfer cream cheese mixture to saucepan over low heat; whisk in lemon juice mixture. Increase heat to medium-low; bring cream cheese mixture to a boil, whisking constantly, about 3 minutes. Whisk milk in gradually until desired consistency is reached. Continue to cook, whisking constantly, until smooth sauce forms, 1 to 2 minutes.

MOCK HOLLANDAISE SAUCE

Steps:

• 1. Melt the butter (I use 'I can't believe it's not butter' light) in the microwave
• 2. Whisk in the mayonnaise (I use Hellmann's light) and the lemon juice
• 3. Let sit at room temperature until veggies are cooked, then pour sauce directly onto them. The heat from the veggies heats the sauce.
• 4. This is a great quickie sauce for broccoli, asparagus or quick eggs benedict.

QUICK AND EASY HOLLANDAISE SAUCE IN THE MICROWAVE

Steps:

• Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
• Heat in microwave for 15 to 20 seconds; whisk.

MOCK HOLLANDAISE SAUCE

Steps:

• Melt the butter over medium heat.
• Add flour and cook for 1 min.
• while stirring with a whisk or fork.
• Remove from heat.
• Add milk.
• Whisk until smooth.
• Beat in the egg yolk and cook for 1 min.
• Stir in the lemon juice, salt and pepper.
• Serve over scrambled eggs, cooked asparagus, broccoli or spinach.

CHEF JOHN'S EASY ONE-BOWL HOLLANDAISE SAUCE

Steps:

• Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes. Place bowl over low heat. Whisk continually until butter melts and mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

MOCK HOLLANDAISE SAUCE

Steps:

• Combine cream cheese, yogurt, lemon juice, and mustard in a blender until smooth.
• Transfer mixture to a small saucepan and heat over medium-high heat until hot, about 3 minutes.

EASY HOLLANDAISE SAUCE

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.

EASY HOLLANDAISE

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.

QUICK & DELICIOUS HOLLANDAISE SAUCE

Steps:

• NOTE: I HAVE BEEN MAKING HOLLANDAISE FOR YEARS AND HAVE NEVER HAD A SINGLE OCURRRENCE OF "SALMONELLA"! USE ONLY THE FRESHEST CRACK-FREE EGGS THAT HAVE BEEN PROPERLY REFRIGERATED. BEFORE BREAKING EGGS, SANITIZE THE OUTER SHELLS FIRST, THEN RINSE WELL FOR ADDED SAFETY. ALWAYS SERVE HOLLANDAISE WITHIN 1 HOUR OF PREPARATION. (STEP ONE): FINELY grate one washed, fresh organic lemon to yield 1/8 teaspoon zest; KNEAD and squeeze enough lemons to yield 1 tablespoon juice.
• SELECT a durable, quality kitchen blender with a removable center lid knob.
• SEPARATE two large eggs and add the yolks into the blender.
• ADD the lemon juice, lemon zest, 2-3 drops Tabasco brand sauce, and 1 pinch cayenne pepper; COVER blender and pulse a few times until mixture is combined.
• PLACE 8 tablespoons (1 stick) unsalted butter in a microwave-safe measuring cup with spout; MELT butter on reduced power or in increments, until just melted.
• REMOVE blender lid's center knob to leave a feeding hole; REPLACE adjusted lid.
• SLOWLY trickle the melted butter into blender feeder hole by drips or up to the thinnest steady stream, until all of the butter has been added, and the mixture is completely blended and emulsified (if mixture is too thick, thin with 1 teaspoon lukewarm water, then re-blend).
• SEASON hollandaise with 7/8 - 1 teaspoon kosher salt.
• SERVE immediately, or keep Hollandaise warmed over a double boiler until just heated; stir as needed).
• ENJOY!