ONE-MINUTE HOLLANDAISE SAUCE
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.
Provided by SUNKIST2
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 11m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 0.8 g, Cholesterol 163.7 mg, Fat 25.3 g, Protein 1.7 g, SaturatedFat 15.4 g, Sodium 207.8 mg, Sugar 0.3 g
EASY HOLLANDAISE SAUCE
Hollandaise sauce in a blender.
Provided by K Knox
Time 10m
Yield 4
Number Of Ingredients 6
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 EXTRA-LEMONY HOLLANDAISE SAUCE
No double-boiler, no blender, and va-va-voom flavor! This extra-lemony hollandaise is fantastic over asparagus or eggs Benedict, and a great complement to salmon or other fish. Gutsy enough to stand up to red meats for a variation on steak Oscar, too!
Provided by AmandaRekenwith
Time 20m
Yield 5
Number Of Ingredients 4
Steps:
- Whisk egg yolks and water together in a small saucepan over low heat. Slowly whisk in melted butter. Cook, stirring constantly, until sauce begins to thicken, 8 to 10 minutes. Slowly add lemon juice, stirring until incorporated. Cook until sauce achieves desired thickness, 3 to 5 minutes more. Serve immediately.
Nutrition Facts : Calories 157 calories, Carbohydrate 0.7 g, Cholesterol 121.3 mg, Fat 17 g, Protein 1.1 g, SaturatedFat 10.1 g, Sodium 3.6 mg, Sugar 0.2 g
"EASIEST EVER" HOLLANDAISE SAUCE
The secret to this easy Hollandaise Sauce is in separating the egg yolks. Remove all the egg whites, as they can thin the sauce. Also, it is best prepared in a double boiler to prevent overheating. Serve over cooked asparagus, broccoli, or broiled tomatoes.
Provided by Sunkist Growers
Categories Sauces
Time 25m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Cut the butter into several pieces and bring to room temperature.
- In the top of a double boiler, combine egg yolks, lemon juice, salt and pepper.
- Add a piece of butter.
- Cook, stirring steadily with a wooden spoon or wire whisk, over, but not touching, boiling water.
- When butter melts and sauce begins to thicken, add remaining butter, stirring constantly until melted.
- Continue cooking as sauce thickens, about 2 more minutes.
- Immediately remove from heat.
EASY, TANGY HOLLANDAISE SAUCE
Great and easy hollandaise sauce. I like my hollandaise sauce tangy and with a kick so I add extra lemon juice and cayenne pepper to my liking. It serves 2 to 4 depending on what you put it on. I use it on eggs Benedict. It's the best I have had - not bland like some hollandaise sauces!
Provided by Boone
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine 1/4 cup butter, egg yolks, lemon juice, and water in a saucepan over low heat. Cook, stirring constantly, until butter is melted, about 5 minutes. Add remaining 1/4 cup butter and continue to cook, stirring constantly, until butter is melted and incorporated, about 5 minutes. Season with cayenne pepper.
Nutrition Facts : Calories 231.3 calories, Carbohydrate 0.8 g, Cholesterol 163.4 mg, Fat 25.2 g, Protein 1.6 g, SaturatedFat 15.4 g, Sodium 167.7 mg, Sugar 0.2 g
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
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
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
PRACTICALLY NO FAIL HOLLANDAISE SAUCE
My Mother in law loves Eggs Benedict, so every couple of months, for a treat, I make it for the whole family. After reading alot of books and having several sauces fall apart, I finally found a formula that sticks the the authentic recipe, but has never fallen apart on me yet.
Provided by RazorbackFan
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- The list of ingredients are what is the basic recipe. Melt the butter ahead of time to cool slightly and use something like a microwave safe measuring cup or bowl, makes it much easier to pour with a handle. In a heavy bottom pan on a low setting, put the 3 egg yolks with the water and fresh lemon juice in pan. Whisk together while heating up. When it starts to get "custardy" (sauce sticks to the back of the spoon and you can start to see the bottom of the pan from whisk strokes), take off heat and start adding the melted butter in a slow stream while whisking until completely incorporated into the egg yolks.
- NOTES: You can use bottled lemon juice, but fresh will make a difference like you never knew! You can multiply for larger groups. I have a good rule of thumb that works for me that for every stick of butter, it will serve generously two people. Also, keep the heat low! If you see the yolks starting to curdle, you have it too high! It does require alot of whisking.
- The reason this works so well is that the basic principal of Hollandaise is to incorporate one stick of butter for every egg yolk. With the extra egg yolk, it never seems to fall apart. I will say this also, I have better results with the flavor of the sauce using one salted and one unsalted sticks of butter.
- Uses are on Eggs Benedict, asparagas, artichokes.
Nutrition Facts : Calories 444.7, Fat 49.1, SaturatedFat 30.2, Cholesterol 246.5, Sodium 410.9, Carbohydrate 0.7, Sugar 0.2, Protein 2.3
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