Easy 3 Ingredient Hollandaise Sauce Recipes

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3 INGREDIENT HOLLANDAISE SAUCE



3 Ingredient Hollandaise Sauce image

This easy hollandaise sauce is perfect for poached eggs and more.

Provided by Jennifer Sikora

Categories     Sauces and Condiments

Time 10m

Number Of Ingredients 6

2 sticks Butter
3 whole Eggs, Separated
1 whole, juice Of Lemon
Cayenne Pepper To Taste
Pinch salt
Pinch of Pepper

Steps:

  • In a small saucepan, melt 2 sticks of butter.
  • Separate the eggs and place the yolks in a blender. Then you can discard the whites.
  • Turn the blender on low to allow the yolks to combine, and then begin pouring the hot butter in a thin stream into the blender.
  • The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Don't just pour it all in at once otherwise you will have cooked egg yolks. You are tempering the yolks at this point.
  • After you pour in the last of the butter, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon.
  • Check the blender to make sure the sauce is not super thick. If it is and is not moving very well, add a little more juice and give it a stir, then blend again.
  • Add in a generous shake of cayenne pepper. I promise it will not make it HOT!
  • If the sauce is too thick, continue to blend while adding more lemon juice. Once you get it to the consistency you want, add a little pinch of salt and pepper.
  • Taste then pour over your eggs benedict for the perfect brunch meal

Nutrition Facts : Calories 332 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 174 milligrams cholesterol, Fat 33 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 324 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

SUNNY'S 1-2-3 HOLLANDAISE SAUCE



Sunny's 1-2-3 Hollandaise Sauce image

Provided by Sunny Anderson

Categories     condiment

Time 10m

Yield 8 servings

Number Of Ingredients 4

1 stick (8 tablespoons) unsalted butter
3 teaspoons fresh lemon juice
2 large egg yolks
Kosher salt and freshly ground black pepper

Steps:

  • In a small pot, melt the butter over medium heat.
  • Add the lemon juice and yolks to a medium bowl and whisk together.
  • Slowly stream the melted butter into the yolk mixture while continuing to whisk. Take your time with adding the butter. Once completely added, taste and season with a little salt and pepper. Allow the mixture to cool slightly to thicken.

HOLLANDAISE SAUCE



Hollandaise sauce image

To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.

Provided by Good Food team

Categories     Condiment

Time 10m

Number Of Ingredients 8

125g butter
2 egg yolks
½ tsp white wine vinegar or tarragon vinegar
squeeze of lemon juice
pinch of cayenne pepper
1 muffin, halved
2 slices of ham, warmed
2 poached eggs

Steps:

  • Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
  • Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
  • Remove from the heat and slowly whisk in the melted butter bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
  • To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

Nutrition Facts : Calories 529 calories, Fat 57 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Protein 3 grams protein, Sodium 1.4 milligram of sodium

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.

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

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



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

BASIC HOLLANDAISE SAUCE



Basic Hollandaise Sauce image

The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. The grand-daddy of these sauces is Hollandaise. Here is the classic.

Provided by Barbara Poses Kafka

Categories     Sauce     Dairy     Egg     House & Garden     Sauce Secrets

Yield Makes 2 cups, or enough for a broiled unseasoned steak serving 4 to 6

Number Of Ingredients 6

3 egg yolks
1 tablespoon cream
1 cup (1/2 pound) melted butter, cooled to room temperature
1 tablespoon lemon juice or white wine vinegar
1/2 teaspoon salt
Dash of cayenne pepper

Steps:

  • Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended - the mixture should never be beaten but stirred, evenly, vigorously and continually. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section). Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne.

EASY HOLLANDAISE SAUCE



Easy Hollandaise Sauce image

Hollandaise sauce in a blender.

Provided by K Knox

Time 10m

Yield 4

Number Of Ingredients 6

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

EASY 3-INGREDIENT HOLLANDAISE SAUCE



Easy 3-Ingredient Hollandaise Sauce image

This is my mother's recipe that she has been making for as long as I can remember. She always makes this to serve with steamed artichokes. Though I have eaten this sauce plenty of times, I only just recently made it for myself. I couldn't believe how easy it was to make. I don't have a double boiler pan set, so I boiled a small pot of water and put a glass bowl on top so it sat about 1-2 inches from the water. It worked perfectly.

Provided by Leilani

Categories     Breakfast

Time 7m

Yield 3/4 cup

Number Of Ingredients 3

1/2 cup butter
2 egg yolks
2 tablespoons lemon juice

Steps:

  • Boil water in double boiler or sauce pan. Place glass bowl over top of sauce pan if using this method.
  • Place 1/2 cup butter in double boiler or glass bowl. Allow to mostly melt.
  • Add 2 egg yolks and 2 TBS lemon juice.
  • Quickly whisk for 3-6 minutes or until sauce thickens to your liking.
  • If sauce starts to separate, whisk faster for a minute or two longer.
  • If this still doesn't make it come together again, drop an ice cube into the bowl and whisk until it is melted. I don't know why, but ice does the trick!
  • Serve with artichokes, asparagus, eggs benedict, etc.

3 MINUTE HOLLANDAISE



3 Minute Hollandaise image

When I was first married a neighbor gave me this recipe for my first dinner party. I was afraid to tackle a "real" hollandaise sauce and this was perfect. I still use it today.

Provided by Denise in da Kitchen

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon prepared mustard
1 teaspoon lemon juice

Steps:

  • Combine all ingredients.
  • Heat over low heat and serve.

Nutrition Facts : Calories 88.8, Fat 7.9, SaturatedFat 2.6, Cholesterol 10.1, Sodium 119.1, Carbohydrate 4.3, Sugar 1, Protein 0.6

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