Easy Hollandaise Sauce Recipes Recipe For Deviled

HOLLANDAISE SAUCE

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.

EASY HOLLANDAISE

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.

HOLLANDAISE SAUCE

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.

HOLLANDAISE SAUCE

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.

EASY HOLLANDAISE SAUCE

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.

HOLLANDAISE SAUCE

Steps:

• In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed.

AS EASY (& GOOD) AS CAN BE, SINFUL HOLLANDAISE SAUCE

Steps:

• Place 3 eggs, 4-5 t (or less) lemon juice, 3 T water, in a smallish bowl, & whip with a fork, until thoroughly blended & pale yellow.
• In a nonstick pan, melt (over low heat), butter.
• Add egg mixture SLOWLY, stirring CONTINUOUSLY until sauce has thickened, immediately remove from heat, and keep stirring for a minute or so. DO NOT OVERCOOK. Before serving, add 1/2 t salt & fresh ground nutmeg, taste and add more lemon if desired.
• I sometimes add a little more lemon juice because I like mine very lemony, but I notice in many of the comments on other recipes, that people complain if it's too lemony, so taste as you go, as you can't take it away once you've added it. (notice the recipe says teaspoons not tablespoons).
• And that is it!
• It's really that simple, now go enjoy!

"EASIEST EVER" HOLLANDAISE SAUCE

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.

HOLLANDAISE SAUCE

Steps:

• In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in the salt, paprika and pepper. Serve immediately.