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
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
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
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
QUICK AND EASY MOCK HOLLANDAISE SAUCE
This is a quick and easy substitute for traditional hollandaise.
Provided by whit
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 7m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 2.4 g, Cholesterol 23.1 mg, Fat 27.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7 g, Sodium 192.7 mg, Sugar 0.4 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
QUICK & DELICIOUS HOLLANDAISE SAUCE
My recipe for real Hollandaise is easy to make, with the aid of a kitchen blender. For a Bearnaise sauce, substitute lemon juice with white wine, add a tablespoon of sauteed shallots and minced fresh tarragon and chervil to taste, omit Tabasco, and add a pinch of fresh ground white pepper.
Provided by The Spice Guru
Categories Sauces
Time 8m
Yield 2/3 cup, 8 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 116, Fat 12.7, SaturatedFat 7.7, Cholesterol 76.6, Sodium 4.2, Carbohydrate 0.3, Sugar 0.1, Protein 0.8
HOLLANDAISE SAUCE
This is absolutely, positively delicious poured over freshly cooked asparagus, broccoli, beans, fish and eggs!! It is best made as close to serving time as possible while it is still hot/very warm. It should always be possible to do this as it only takes about 5 minutes to make! I haven't included the cooking time here as the only 'cooking time' involved is to melt the butter. It really is so easy to make!
Provided by Karin...
Categories Sauces
Time 5m
Yield 2/3 cup of delicious Hollandaise Sauce
Number Of Ingredients 6
Steps:
- Put egg yolks, lemon juice, vinegar, prepared mustard and pinch of cayenne pepper in a jug.
- Beat until thick and creamy (a handheld blender is just great for this!).
- Heat butter SLOWLY until melted and bubbly.
- Remove from the heat and SLOWLY add to the egg yolk mixture.
- Combine well.
- (to absorb the butter into the egg yolk mixture).
- Beat until smooth and thick.
- Serve straight away (before the sauce loses it's heat)!
Nutrition Facts : Calories 1458.8, Fat 156.4, SaturatedFat 94, Cholesterol 1215, Sodium 1056, Carbohydrate 6.9, Fiber 0.3, Sugar 1.7, Protein 12.7
EASY HOLLANDAISE SAUCE
This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict Casserole recipe #121583 (I suggest making double the amount of sauce for the Eggs Benedict Casserole, as it's so yummy!), over asparagus spears or your favorite vegetables, or with seafood etc. Delicious! A delightfully easy microwave recipe that I am so happy to have discovered--from the newspaper.
Provided by BecR2400
Categories Sauces
Time 6m
Yield 1 1/2 cups sauce, 10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 145.3, Fat 15.4, SaturatedFat 9.2, Cholesterol 114.5, Sodium 94.5, Carbohydrate 0.8, Sugar 0.1, Protein 1.4
QUICKY HOLLANDAISE SAUCE
Make and share this Quicky Hollandaise Sauce recipe from Food.com.
Provided by Darlene Summers
Categories Sauces
Time 10m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- Warm the jar of an electric blender with HOT water.
- Empty completely and dry.
- BE SURE butter is melted before you start,as this method requires FAST movements.
- Quick-Blend--egg yolks, lemon juice and salt.
- SLOWLY add melted butter in a steady stream.
- Turn blender off when the last drop of butter is added.
- May double, triple or more this recipe.
- Serve on Eggs Benedict, asparagus or broccoli.
QUICKIE HOLLANDAISE SAUCE
Make and share this Quickie Hollandaise Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Very Low Carbs
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In small saucepan, heat butter with lemon juice and salt until bubbly (do not let it boil).
- Add SLOWLY to egg yolks, beating constantly.
Nutrition Facts : Calories 968.3, Fat 104.3, SaturatedFat 62.7, Cholesterol 742, Sodium 1123.4, Carbohydrate 3.8, Fiber 0.1, Sugar 1.1, Protein 8.3
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