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
CITRUS HOLLANDAISE SAUCE
Omitting the vinegar used in traditional hollandaise and using citrus juice instead turns out a creamy sauce that is sweeter than the original.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Combine orange and lemon juices in a bowl. Whisk together egg yolks and 2 tablespoons water in a heatproof bowl set over a pot of simmering water until mixture foams and begins to thicken, about 1 minute. Add half of citrus juices and cook, whisking constantly, until thickened slightly, 1 to 2 minutes more.
- Puree yolk mixture, remaining citrus juices, lemon zest, vinegar, 1/4 teaspoon salt, and cayenne in a blender until mixture thickens. With blender on low speed, add butter in a slow, steady stream until combined. Serve warm. Sauce can be stored in refrigerator in an airtight container up to 1 day. Gently warm before serving.
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
CITRUS SAUCE
This is the perfect sauce for our grilled salmon with citrus sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.
- Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.
3-CITRUS HOLLANDAISE SAUCE
Make and share this 3-Citrus Hollandaise Sauce recipe from Food.com.
Provided by Kellie in SLO
Categories Sauces
Time 9m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place butter, lime juice, lemon juice and salt in a microwave safe bowl.
- Microwave on HIGH power until butter melts, about 1 minute.
- Whisk to cool slightly.
- Add egg yolks and whisk until well blended.
- Cover with plastic wrap and microwave on Medium (50%) 15 seconds.
- Whisk until blended.
- Repeat twice until sauce is thickened.
- Whisk in red pepper sauce and orange juice.
- Serve warm.
HOLLANDAISE SAUCE
Delicious, easy hollandaise sauce, made from butter that doesn't even have to be melted, double the recipe, to serve four, or five.
Provided by Tuck Burnette
Categories Sauces
Time 25m
Yield 1/2 cup, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Allow the butter to soften a little in the kitchen, it is also okay if it softens entirely.
- Choose a small skillet, 8-10 inches, it should not be of the nonstick variety, unless you have a plastic kitchen whip.
- Put the egg yolks into the pan with 1 tablespoon of the water, and some salt and pepper.
- Turn the heat to very low.
- Whisk the egg yolks until smooth, it is okay to beat them until they are light, like for a cake.
- Cook over very gentle heat, stirring all the time, until the egg yolks ever so slightly begin to thicken.
- It is a very good idea to put the pan on the heat, and off of the heat, whisking all the while, looking for subtle signs of cooking, as this method can happen very quickly.
- Once the egg yolks have been warmed, it is very likely that the residual heat from the pan will cook them enough to begin making the sauce.
- Add the lemon juice, alternately it can be added after incorporating the butter.
- Whisk in one piece of the butter, at a time, keep the pan off heat as much as possible, putting it back on the low flame intermittently, only to help the butter cubes dissolve.
- The operation of emulsifying the solids can be done fast or slow depending on your own experience and comfort level with this sort of process, because the butter is whole, and unmelted, it is nearly impossible to break the emulsion.
- Once some of the butter has been swirled in, several pieces should be able to be added at one time, with no adverse side effects.
- When the last of the butter has been added, stir in the rest of the water.
- Taste and correct for salt, butter sauces do not need a lot.
- Serve at once, or reheat, do not keep this hollandaise over a pan of hot water, for any length of time, it will break immediately. When reheating, do it slowly, adding a little more lemon juice, if desired, and drops of warm water to thin. Can be made earlier in the day and kept at room temperature, but do not chill, or make the day before.
Nutrition Facts : Calories 456.7, Fat 50.1, SaturatedFat 30.6, Cholesterol 288, Sodium 413, Carbohydrate 0.8, Sugar 0.2, Protein 2.9
HOLLANDAISE SAUCE
This traditional sauce shared by our test kitchen adds an elegant touch to fresh steamed asparagus. The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli.
Provided by Taste of Home
Time 30m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in the salt, paprika and pepper. Serve immediately.
Nutrition Facts : Calories 124 calories, Fat 13g fat (8g saturated fat), Cholesterol 110mg cholesterol, Sodium 155mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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