Creole Hollandaise Sauce Recipes

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HOLLANDAISE SAUCE



Hollandaise Sauce image

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

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

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

CLASSIC CREOLE SAUCE



Classic Creole Sauce image

This delicious Creole sauce recipe is perfect for topping chicken, fish, and seafood. Vegetables, herbs, spices, and tomatoes make a flavorful sauce.

Provided by Diana Rattray

Categories     Dinner     Sauce

Time 35m

Number Of Ingredients 19

3 tablespoons butter, divided
1 tablespoon extra virgin olive oil
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped yellow or red bell pepper
1 large clove garlic, minced
1 1/2 teaspoons Creole seasoning
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 (14 1/2-ounce) can diced tomatoes with juice
1 2/3 cups chicken stock ​(or vegetable stock)
4 green onions, sliced
1 tablespoon tomato paste

Steps:

  • Serve over your dish of choice and enjoy.

Nutrition Facts : Calories 119 kcal, Carbohydrate 8 g, Cholesterol 17 mg, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, Sodium 479 mg, Sugar 3 g, Fat 9 g, ServingSize 2 to 3 cups (6 servings), UnsaturatedFat 0 g

CREOLE HOLLANDAISE SAUCE



Creole Hollandaise Sauce image

Make and share this Creole Hollandaise Sauce recipe from Food.com.

Provided by AlainaF

Categories     Sauces

Time 10m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1/2 teaspoon chopped parsley
1 cup stock or 1 cup hot water
1/4 teaspoon lemon juice
2 tablespoons mayonnaise
1/4 teaspoon white pepper
1 egg yolk
1 tablespoon flour
1 teaspoon chili powder
1/4 teaspoon salt

Steps:

  • Melt butter in sauce pan, add flour and stir until smooth.
  • Pour stock or hot water in slowly, stirring to blend smooth.
  • Add lemon juice, chili powder, mayo, white pepper, and salt.
  • Whip with a whisk and add egg yolk.
  • Can be served hot or cold.
  • If thinner mixture is desired, use vinegar to cut consistency.

Nutrition Facts : Calories 101.5, Fat 9.3, SaturatedFat 4.4, Cholesterol 58.7, Sodium 261.3, Carbohydrate 3.9, Fiber 0.3, Sugar 0.6, Protein 1.1

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!

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 -- .

CREOLAISE SAUCE



Creolaise Sauce image

What if you seasoned hollandaise with a spicy Creole mustard? You'd get this sauce, which Marion Burros brought to The Times in 1983, part of a piece on Cajun cooking. In it, she highlighted Chez Marcelle in Broussard, where Marcelle Bienvenu served this particular sauce alongside stuffed crabs, one of the restaurant's specialties. But the sauce can stand on its own, as a stand-in for regular hollandaise. Pair it with eggs, or asparagus, for a bit more kick than the original.

Provided by Marian Burros

Categories     condiments, sauces and gravies, appetizer

Time 15m

Yield About 1 1/2 cups

Number Of Ingredients 6

About 1 1/4 cups butter
8 egg yolks
1 tablespoon water
2 tablespoons lemon juice
1/3 cup Creole-style mustard
3 dashes hot pepper sauce

Steps:

  • Melt butter over low heat; let white milk solids settle to the bottom. Skim white froth off surface. Pour off clear yellow liquid, leaving sediment in pan. Set aside 1 cup clarified butter.
  • Combine yolks and water in top of double boiler and whisk over warm water, until mixture is thick. Set in pan of ice water to halt cooking process.
  • Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 91 milligrams, Sugar 0 grams, TransFat 1 gram

CAJUN HOLLANDAISE



Cajun Hollandaise image

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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Top Asked Questions

What is a Hollandaise sauce?
Hollandaise (an indulgent emulsion of egg yolks, melted butter, and lemon juice) is one of the five French mother sauces, which means it's something every aspiring chef should know how to make.
How do you make hollandaise sauce in the microwave?
You can make this super simple hollandaise in the microwave with just five ingredients: egg yolks, lemon juice, salt, cayenne pepper, and salted butter. What's gives this deliciously creamy hollandaise its irresistible flavor? Worcestershire sauce! It "thickens up nicely with very little effort," says reviewer ATOMICLUSH .
How long does it take to cook Creole sauce?
Sauté the vegetables for about 5 to 7 minutes until just tender. Meanwhile, combine the Creole seasoning, paprika, thyme, oregano, basil, pepper, Worcestershire sauce, and hot sauce in a small bowl or cup.
What is the best way to make Creole chicken salad?
Add the celery, onion, green and yellow or red bell pepper, and garlic. Sauté the vegetables for about 5 to 7 minutes until just tender. Meanwhile, combine the Creole seasoning, paprika, thyme, oregano, basil, pepper, Worcestershire sauce, and hot sauce in a small bowl or cup.

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