Curry Hollandaise Sauce Recipes

CITRUS HOLLANDAISE SAUCE

Citrus Hollandaise Sauce image

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

Ingredients

2 tablespoons fresh orange juice
1/2 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
5 large egg yolks
1/4 teaspoon white-wine vinegar
Coarse salt
Pinch of cayenne pepper
3 sticks unsalted butter, melted

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 image

Hollandaise sauce, that staple of brunch, is a classic accompaniment to eggs benedict and steamed asparagus. It is a "mother sauce," one of the five classic French sauces that provide the base for so many others. Master it and you've added a versatile weapon and technique to your culinary arsenal. As with bearnaise sauce and beurre blanc, keep an eye on your heat, and serve the sauce warm, not hot.

Provided by Craig Claiborne and Pierre Franey

Categories brunch, weekday, condiments

Time 10m

Yield About 3/4 cup

Number Of Ingredients 7

Ingredients

1/2 pound butter
2 egg yolks
1 tablespoon water
Salt to taste, if desired
1/8 teaspoon cayenne pepper
1 tablespoon freshly squeezed
lemon juice to taste

Steps:

Put the butter inside a heatproof bowl or glass measuring cup and set it in a basin of simmering water. Let it heat until the butter is melted.
Carefully spoon off the white residue on top of the clear yellow liquid in the center. Carefully pour off and reserve the yellow liquid. Discard the milky bottom portion.
Combine the egg yolks and water, beating rapidly with a wire whisk. Place the saucepan in a larger basin of simmering water, beating constantly. Gradually add the clear yellow liquid, beating constantly while heating the mixture in the simmering water. Do not overheat. Beat and heat until the sauce has the consistency of a thin mayonnaise.
Add the salt, cayenne pepper and lemon juice and blend thoroughly.

EASY HOLLANDAISE SAUCE

Easy Hollandaise Sauce image

Hollandaise sauce in a blender.

Provided by K Knox

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup unsalted butter
2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
¾ teaspoon coarse salt
1 pinch ground cayenne pepper

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

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