Creole Hollandaise Sauce

CREOLE HOLLANDAISE SAUCE



Creole Hollandaise Sauce image

Oh wow! While looking for recipes for my Cajun/Creole Cookbook for ZWT9, I found this. Shamelessly swiped from foodgeeks.com, I edited it ever so slightly to how I've made hollandaise since I was 15. I love hollandaise & can't wait to try this version!

Recipe From food.com

Provided by Elmotoo

Categories     Sauces

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

6 egg yolks, beaten
3/4 cup butter, cut into tablespoons
2 tablespoons hot pepper sauce
2 green onions, minced
1/4 fresh lemon, juice of
1/2 teaspoon ground cayenne pepper
salt
white pepper, to taste

Steps:

  • Beat yolks in the top of a double boiler.
  • Add butter by the tablespoon & whisk in completely before adding the next tablespoon. Keep whisking.
  • Add remaining ingredients. Whisk more. Serve warm.
  • Good on eggs benedict, crab cakes, in a bowl -- .

JACQUES-IMOS' BLACKENED GULF FISH



Jacques-Imos' Blackened Gulf Fish image

Recipe From foodnetwork.com

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 22

4 (6-ounce) redfish fillets
1 teaspoon Creole Seafood Seasoning, recipe follows
2 tablespoons unsalted butter
1/4 cup Hollandaise Sauce, recipe follows
1 teaspoon Asian chili-garlic sauce, such as sambal olek
1 teaspoon chipotle powder
1/2 pound crabmeat
1/3 cup paprika
1/3 cup salt
1/4 cup powdered garlic
1/4 cup freshly ground black pepper
3 tablespoons powdered onion
2 tablespoons dried oregano
2 tablespoons cayenne pepper
2 tablespoons dried thyme
1 pound unsalted butter
4 tablespoons margarine
4 egg yolks
2 teaspoons lemon juice
2 teaspoons white wine
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce

Steps:

  • Lightly sprinkle the fish with the Creole Seafood Seasoning.
  • In a hot cast-iron skillet over medium heat, melt the butter. Sear the fish on both sides until the flesh is opaque about 3 minutes each side.
  • Combine the Hollandaise Sauce with chili-garlic sauce, chipotle powder and crabmeat.
  • Serve each fillet with 1/4 cup sauce.
  • Combine all the ingredients and mix. Store in a sealed container.
  • Melt the butter and margarine in a 1-quart saucepan over low heat. Raise the heat and bring to a rapid boil. Remove from the heat and cool, about 5 minutes. Skim the foam from the top and discard. Pour the butter into a large glass measuring cup and set aside.
  • Meanwhile, in a medium stainless steel mixing bowl or in the top of a double boiler, combine all the remaining ingredients. Mix together with a metal whisk until blended.
  • Place the bowl over a pan of slowly simmering, but not boiling, water. The bowl must never touch the water. Vigorously whisk the egg mixture, picking up the bowl frequently to let the steam escape. Whip until the egg mixture is very light and creamy and has a sheen, 6 to 8 minutes. This amount of beating is important so that the cooked eggs will better be able to hold the butter. Remove the bowl from the pan of hot water. Gradually ladle about 1/4 cup of the butter mixture (use the top butterfat, not the butter solids on the bottom) into the egg mixture while vigorously whipping the sauce. Make sure the butter you add is well mixed into the sauce before adding more. Continue gradually adding the surface butterfat until you've added about 1 cup.
  • So that you can get to the butter solids, ladle out and reserve about 1/2 cup surface butterfat into the sauce, whisking well. Use any remaining bottom solids in another dish. Then, gradually whisk in enough of the reserved top butterfat to produce a fairly thick sauce. The butterfat thickens the sauce, so you may not need to use it all. Serve immediately (or as soon as possible, keeping the sauce in a warm place, such as on top of the stove, until ready to serve).

HOLLANDAISE SAUCE



Hollandaise Sauce image

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.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 12

Number Of Ingredients 3

3 large egg yolks
1 tablespoon lemon juice
1/2 cup firm butter
Calories80
Carbohydrate0 g
Cholesterol75 mg
Fat2
Fiber0 g
Protein0 g
SaturatedFat4 1/2 g
ServingSize1 Tablespoon
Sodium55 mg
Sugar0 g
TransFat0 g

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.

CLASSIC HOLLANDAISE SAUCE



Classic Hollandaise Sauce image

The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!

Recipe From allrecipes.com

Provided by Stoddard Whitridge

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 6

3 egg yolks
½ lemon, juiced
1 teaspoon cold water
1 teaspoon salt
1 teaspoon ground black pepper
½ cup butter
Calories164.6 calories
Carbohydrate1.5 g
Cholesterol143.1 mg
Fat17.6 g
Fiber0.5 g
Protein1.6 g
SaturatedFat10.5 g
Sodium500.9 mg
Sugar0.1 g

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.

ONE-MINUTE HOLLANDAISE SAUCE



One-Minute Hollandaise Sauce image

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.

Recipe From allrecipes.com

Provided by SUNKIST2

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 11m

Yield 4

Number Of Ingredients 5

½ cup butter
2 egg yolks
1 tablespoon lemon juice
1 tablespoon milk
salt and ground black pepper to taste
Calories232.6 calories
Carbohydrate0.8 g
Cholesterol163.7 mg
Fat25.3 g
Protein1.7 g
SaturatedFat15.4 g
Sodium207.8 mg
Sugar0.3 g

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.

HOLLANDAISE SAUCE



Hollandaise Sauce image

This creamy lemon sauce is a standard. Make it just before serving.

Recipe From allrecipes.com

Provided by Bob Cody

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 6

3 egg yolks
1 ½ tablespoons fresh lemon juice
4 tablespoons unsalted butter, chilled
¾ cup unsalted butter, melted
salt to taste
1 teaspoon ground white pepper
Calories449.6 calories
Carbohydrate1.4 g
Cholesterol275.7 mg
Fat49.4 g
Fiber0.2 g
Protein2.5 g
SaturatedFat30.4 g
Sodium12.3 mg
Sugar0.2 g

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.

CAJUN HOLLANDAISE



Cajun Hollandaise image

Recipe From epicurious.com

Categories     Sauce     Garlic     Simmer

Yield Makes about 1 cup

Number Of Ingredients 13

1 1/2 teaspoons smoked sweet Spanish paprika
1/2 teaspoon ground New Mexico chile
Pinch of ground chile de árbol
Pinch of cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
3 large egg yolks, lightly beaten
1 tablespoon fresh lemon juice
12 tablespoons (1 1/2 sticks) unsalted butter, melted until foamy
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Stir together the paprika, New Mexico chile, chile de árbol, cayenne, garlic and onion powders, the thyme, and the oregano in a small bowl.
  • Bring 1 inch of water to a simmer in a medium saucepan (or in the bottom of a double boiler). Whisk together the egg yolks and lemon juice in a medium nonreactive metal bowl and set over the simmering water. Whisk the yolks until pale yellow and fluffy, about 4 minutes.
  • Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, the salt, and the pepper. Serve warm.

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