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
LIGHT & CREAMY DIJON SAUCE
Serve this flavorful sauce over cooked chicken breasts or fish.
Provided by Land O'Lakes
Categories Savory Butter Sauce Savory Cooking Keeping It Simple Sauce and Condiments Dairy Sauce and Condiments
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine half & half, Dijon mustard, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture begins to thickened. (Do not boil.)
- Stir in green onions; remove from heat. Add butter, stirring constantly with whisk, until smooth.
- Serve sauce immediately over chicken breasts or fish.
Nutrition Facts : Calories 70 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 210 milligrams, Carbohydrate 3 grams, Fiber 2 grams, Sugar grams, Protein 1 grams
HOLLANDAISE SAUCE (EASY & NO-FAIL)
Hollandaise sauce is a classic creamy sauce that's perfect for brunch and comes together with 5 simple ingredients. It's easy and foolproof in a blender! Watch the video above to see how I make it.
Provided by Lisa Bryan
Categories sauce
Time 5m
Number Of Ingredients 6
Steps:
- Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
- Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
- With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
- Pour the hollandaise sauce into a small bowl and serve while warm.
Nutrition Facts : Calories 249 kcal, Carbohydrate 1 g, Protein 2 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 207 mg, Sodium 369 mg, Sugar 1 g, ServingSize 1 serving
DIJON HOLLANDAISE SAUCE
It's easy to make this classic sauce in a blender using cholesterol-free egg product, Dijon mustard, lemon juice and melted butter.
Provided by My Food and Family
Categories Home
Time 15m
Yield 1 cup or 8 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Place egg product, lemon juice, mustard and pepper in blender container; cover. Blend on medium speed.
- Add hot butter gradually through feed tube, blending on low speed until mixture is well blended.
Nutrition Facts : Calories 110, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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
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
MOCK HOLLANDAISE SAUCE
Most mock hollandaise recipes use sour cream or mayonnaise as a base. This one uses cream cheese.
Provided by chellebelle
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Combine cream cheese, yogurt, lemon juice, and mustard in a blender until smooth.
- Transfer mixture to a small saucepan and heat over medium-high heat until hot, about 3 minutes.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 6.2 g, Cholesterol 4.9 mg, Fat 0.8 g, Protein 9 g, SaturatedFat 0.5 g, Sodium 380.4 mg, Sugar 1.6 g
FRITTATA WITH DIJON-HOLLANDAISE SAUCE
Make and share this Frittata With Dijon-Hollandaise Sauce recipe from Food.com.
Provided by Bobbie
Categories Breakfast
Time 2h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Greast 12" tart pan with removable bottom.
- Preheat oven to 300.
- Whip together cream cheese, flour and eggs. Set aside.
- Chop finely, process, or grate: red onion, garlic, zucchini, chanterelle mushrooms, yellow sweet pepper, and fresh basil leaves.
- Place mixture into a cloth napkin and squeeze out all excess moisture. Then place mixture into large mixing bowl.
- To the cream cheese mixture, add 8 more eggs, the grated Swiss cheese, salt and white pepper. Whip together well.
- Add cheese-and-egg mixture to mixing bowl of chopped vegetables. Blend well. Pour batter into the prepared pan.
- Bake at 300 for 1 hour. Just before the Frittata comes out of the oven, prepare the sauce.
- DIJON-HOLLANDAISE SAUCE:.
- In a double boiler, whip egg yolks and lemon juice until mixture has a custard-like consistency. Add salt, white pepper, and cayenne pepper.
- In a separate pan, melt butter, then add it very slowly, a few drops at a time, to the egg uolk mixture, whipping constantly.
- Add mustard, blend well.
- Top Frittata with Dijon-Hollandaise Sauce.
Nutrition Facts : Calories 506.8, Fat 37.5, SaturatedFat 20.1, Cholesterol 545.9, Sodium 732, Carbohydrate 20.1, Fiber 2.4, Sugar 4, Protein 23.9
EGGS BENEDICT WITH HOLLANDAISE SAUCE (THREE WAYS)
This recipe includes an adaptation of my brother Merlin's blender hollandaise sauce, which originated from the Joy of Cooking hollandaise recipe. As a family tradition that started when Merlin and I were in our twenties, after opening presents on Christmas morning, my brother would make eggs Benedict for everyone using the leftover ham from our Christmas Eve dinner. To use his words, not mine, he didn't ever contribute much to the holiday, so this was his way of making up for it, and I'll tell ya, it earned my forgiveness--at least for a day. We would then proceed to lounge around and watch TV and sleep the rest of the day in our ugly Christmas pajamas (also a Christmas tradition in our family).
Provided by Waylynn Lucas
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Fill a medium to large pot with 4 inches of water. Bring the water to a rolling boil. Reduce the heat to maintain a simmer and cover the pot.
- To make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, mustard, cayenne, and salt and blend it briefly to combine.
- In a small skillet or pot, melt the butter over medium heat. Once it's almost fully melted and starting to bubble but there are still a few pieces of solid butter remaining, remove it from the heat. (Please note: Do not melt the butter in the microwave, as you don't have control over the temperature and the temperature is key for making this blender hollandaise sauce.)
- With the lid on the blender, turn it on low to medium speed, then slowly and carefully remove the cap in the lid (keeping the lid on) and pour in a little butter. Blend until the butter is incorporated, then with the blender running, carefully pour in the rest of the butter, little by little.
- Be careful, because this can splatter and make a very big mess! The mixture should instantly thicken up and create a delicious smooth hollandaise sauce. If it fails to thicken up right away, blend it on really high speed for a minute.
- Keep the hollandaise sauce in the blender jar and give it a quick blend every minute or so or place the blender jar in a large bowl of warm water to keep the sauce warm so a film doesn't form on the top.
- To make the eggs Benedict: Take the lid off the pot of water and add the vinegar.
- Put the English muffin halves in the toaster. The English muffins and eggs will take the same amount of time, so you want to have the English muffins toasted and ready when the eggs finish cooking.
- Crack one of the eggs into a small bowl. With a spoon, give the simmering water in the pot a quick clockwise stir so there is a little movement in the water. Once the water has almost stopped swirling, gently and carefully dip the bowl into the top of the water and dump the egg into the water. Without agitating the water again, repeat with the other eggs. Poach the eggs for 3 to 4 minutes. You want the whites to be completely set but the yolks to still be jiggly.
- Place a slice of ham, a slice of smoked salmon, or 4 stalks of cooked asparagus on top of each toasted English muffin half.
- Pull each egg out of the water with a slotted spoon. Give it a little shake to let the water drain off, then place it on top of the prepared English muffin. Top each with a couple of generous spoonfuls of the hollandaise sauce. Garnish with a quick shake of cayenne and dill or chives, and you are ready to enjoy!
More about "dijon hollandaise sauce recipes"
BASIC HOLLANDAISE SAUCE - RECIPE - FINECOOKING
From finecooking.com
EASY BLENDER HOLLANDAISE SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
10 BEST HOLLANDAISE SAUCE RECIPES | YUMMLY
From yummly.com
CREAMY DIJON SAUCE - MIA'S CUCINA
From miascucina.com
CLASSIC HOLLANDAISE SAUCE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
HOLLANDAISE SAUCE (QUICK, EASY, FOOLPROOF) | RECIPETIN EATS
From recipetineats.com
CLASSIC HOLLANDAISE SAUCE RECIPE WITH TARRAGON
From thespruceeats.com
DIJON-MUSTARD INFUSED HOLLANDAISE SAUCE RECIPE - THE …
From thespruceeats.com
4.1/5 (19)Total Time 30 minsCategory Dinner, SauceCalories 276 per serving
HOLLANDAISE RECIPE: A STEP-BY-STEP HOW-TO GUIDE | KITCHN
From thekitchn.com
ANDREW ZIMMERN COOKS: HOLLANDAISE SAUCE
From andrewzimmern.com
RECIPES FOR DIJON HOLLANDAISE SAUCE WITH GROCERY LISTS AND …
From saymmm.com
HOLLANDAISE SAUCE - VENTRAY RECIPES
From recipes.ventray.com
RECIPE: EGG BEATERS HOLLANDAISE SAUCE, DIJON HOLLANDAISE, …
From recipelink.com
HOLLANDAISE SAUCE — SCRATCH PANTRY
From scratchpantry.com
JEHANE BENOIT’S QUICK AND EASY HOLLANDAISE SAUCE
From ricardocuisine.com
BEST HOLLANDAISE — HOW TO MAKE HOLLANDAISE
From delish.com
SHARONE, HOLLANDAISE AND DIJON VINAIGRETTE SAUCES - MARTHA STEWART
From marthastewart.com
HOLLANDAISE SAUCE – DR. KELLYANN
From drkellyann.com
DIJON HOLLANDAISE RECIPE FROM H-E-B
From heb.com
WHAT TO DO WITH LEFTOVER HOLLANDAISE SAUCE – 9 RECIPES
From happymuncher.com
DIJON HOLLANDAISE SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
BENNIES WITH ZIPPY BLENDER DIJON HOLLANDAISE - SPREAD THE MUSTARD
From spreadthemustard.com
FRITTATA WITH DIJON-HOLLANDAISE SAUCE - PLAIN.RECIPES
From plain.recipes
EASY HOLLANDAISE SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
EASY HOLLANDAISE SAUCE - HOUSE OF NASH EATS
From houseofnasheats.com
HOW TO MAKE CLASSIC HOLLANDAISE SAUCE RECIPE - SCRAMBLED CHEFS
From scrambledchefs.com
JULIA CHILD'S EASY BLENDER HOLLANDAISE SAUCE - CLASSIC BRUNCH RECIPE
From toriavey.com
EASY HOLLANDAISE SAUCE RECIPE
From mashed.com
10 BEST MOCK HOLLANDAISE SAUCE RECIPES | YUMMLY
From yummly.com
HOLLANDAISE SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOLLANDAISE SAUCE RECIPE DIJON MAYONNAISE - COOKEATSHARE
From cookeatshare.com
EASY FOOLPROOF HOLLANDAISE SAUCE - LEMON BLOSSOMS
From lemonblossoms.com
FRITTATA SAUCE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
EASY VEGAN HOLLANDAISE SAUCE - MINIMALIST BAKER RECIPES
From minimalistbaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love