QUICK AND EASY HOLLANDAISE SAUCE IN THE MICROWAVE
Quick and easy hollandaise sauce. Makes enough for 2 servings of eggs benedict or asparagus. I've tried several ways to make hollandaise sauce; this method works every time and is very quick. My kids love it. I put poached egg on toast or biscuit and top with sauce. I also add crumbled sausage with jalapeno and garlic.
Provided by scottki
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
- Heat in microwave for 15 to 20 seconds; whisk.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 1 g, Cholesterol 265.9 mg, Fat 27.4 g, Protein 2.9 g, SaturatedFat 16.2 g, Sodium 249 mg, Sugar 0.2 g
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
This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict Casserole recipe #121583 (I suggest making double the amount of sauce for the Eggs Benedict Casserole, as it's so yummy!), over asparagus spears or your favorite vegetables, or with seafood etc. Delicious! A delightfully easy microwave recipe that I am so happy to have discovered--from the newspaper.
Provided by BecR2400
Categories Sauces
Time 6m
Yield 1 1/2 cups sauce, 10 serving(s)
Number Of Ingredients 5
Steps:
- Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
- Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
- Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.
- NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.
Nutrition Facts : Calories 145.3, Fat 15.4, SaturatedFat 9.2, Cholesterol 114.5, Sodium 94.5, Carbohydrate 0.8, Sugar 0.1, Protein 1.4
HOLLANDAISE SAUCE
Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.
Provided by Tyler Florence
Categories condiment
Time 20m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
- Yield: 4 servings
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
EGGS BENEDICT AND EASY HOLLANDAISE SAUCE
Steps:
- Preheat the oven to 400 degrees.
- Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
- Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
- Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
- Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
- "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
BASIC HOLLANDAISE SAUCE
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
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.
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
HOLLANDAISE SAUCE
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
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
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
"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 "HOLLANDAISE" SAUCE
This is from The Great American Favorite Brand Names Cookbook. I'm trying to get as many of these recipes posted before I have to return the book to the library. When I try it, I'll come back and let you know some more about it. If anyone else tries it, please do the same. This includes microwave instructions.
Provided by PSU Lioness
Categories High In...
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine Velveeta cheese, milk and paprika in a saucepan; stir over low heat until Velveeta is melted. Stir small amout of hot mixture into egg; return to hot mixture. Cook, stirring constantly, over low heat, until thickened. Stir in juice. Serve over hot, cooked vegetables or fish.
- Microwave Directions: Microwave Velveeta cheese, milk and paprika in 1-qt microwave safe bowl. Microwave on HIGH 2 1/2 - 3 1/2 minutes or until Velveeta is melted, stirring every minute. Stir small amount of hot mixture into egg; return to hot mixture. Microwave on MEDIUM power for 1 - 1 1/2 minutes or until thickened, stirring every 30 seconds. Stir in juice.
Nutrition Facts : Calories 99.4, Fat 7.1, SaturatedFat 4.4, Cholesterol 49.9, Sodium 432.2, Carbohydrate 3.3, Sugar 2.4, Protein 5.6
MARTHA'S HOLLANDAISE SAUCE
Use this hollandaise sauce to top our Steamed Artichokes with Poached Egg and Smoked Salmon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Whisk yolks in a large heatproof glass bowl until they begin to turn pale, about 1 minute. Whisk in 4 1/2 teaspoons warm water. Set bowl over a pan of barely simmering water; heat yolk mixture, whisking vigorously, until thickened, 2 to 3 minutes (do not overcook). Remove bowl from pan. Whisk in lemon juice.
- Whisking constantly, pour in melted butter, one drop at a time at first, leaving milky solids behind; whisk until thickened. Season with salt. If not serving immediately, pour hot water from pan into a separate (cool) pan; set bowl on top. Keep sauce warm, whisking occasionally, up to 30 minutes. If sauce becomes too thick, whisk in warm water, 1 teaspoon at a time, to thin.
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
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
For the longest time I made a classic French hollandaise sauce with two or three egg yolks, until I tasted what happens when you use seven, in keeping with the teachings of the chefs David McMillan and Fred Morin, of the restaurant Joe Beef in Montreal. Their advice carries over to the use of a blender instead of a double boiler to make the sauce. It's a terrific sauce for asparagus, for broccoli, for steaks, for scallops, for eggs Benedict or for my homage to a Joe Beef dish: scallops with hollandaise sauce and shredded duck.
Provided by Sam Sifton
Categories sauces and gravies, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Put yolks into a small container into which you can fit an immersion blender, or into the jar of a blender.
- Melt the butter in a small saucepan set over medium heat, then allow it to cool for a few minutes.
- Process the yolks for a couple of seconds, then continue to run the blender as you add the melted butter in a slow and careful stream, until you have a thin, emulsified sauce. Add the cayenne, lemon juice and salt to taste, blend again to combine and keep at room temperature until ready to use.
More about "easy hollandaise sauce recipes"
EASY HOLLANDAISE SAUCE RECIPE | EASY SAUCE RECIPES
From easysaucerecipes.com
EASY HOLLANDAISE SAUCE | THE RECIPE CRITIC
From therecipecritic.com
EASY HOLLANDAISE SAUCE – NO BLENDER REQUIRED - PINCH ME, I'M EATING
From pinchmeimeating.com
HOLLANDAISE SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
7 TOP-RATED HOLLANDAISE SAUCE RECIPES | ALLRECIPES
From allrecipes.com
HOW TO MAKE EASY HOLLANDAISE SAUCE - TASTE OF HOME
From tasteofhome.com
10 BEST HOLLANDAISE SAUCE RECIPES | YUMMLY
From yummly.com
THE EASIEST 5 MINUTE HOLLANDAISE SAUCE — RECIPE - DIET …
From dietdoctor.com
EASY BLENDER HOLLANDAISE SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOLLANDAISE SAUCE (EASY AND NO-FAIL) | DOWNSHIFTOLOGY
From downshiftology.com
HOLLANDAISE SAUCE, EASY BLENDER RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
EASY HOLLANDAISE SAUCE | KETODIET BLOG
From ketodietapp.com
HOLLANDAISE SAUCE (QUICK, EASY, FOOLPROOF) - RECIPETIN EATS
From recipetineats.com
EASY HOLLANDAISE SAUCE {STOVETOP & BLENDER VERSION ... - SPEND …
From spendwithpennies.com
EASY HOLLANDAISE SAUCE RECIPE - BUDGET BYTES
From budgetbytes.com
HOLLANDAISE SAUCE RECIPE | JAMIE OLIVER SAUCE RECIPES
From jamieoliver.com
EASY HOLLANDAISE SAUCE - IN LESS THAN 60 SECONDS! - RECIPE WINNERS
From recipewinners.com
CLASSIC HOLLANDAISE SAUCE FOR ONE IN 1 EASY MINUTE
From lakesidetable.com
EASY FOOLPROOF HOLLANDAISE SAUCE - LEMON BLOSSOMS
From lemonblossoms.com
HOLLANDAISE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
INA GARTEN'S QUICK AND EASY HOLLANDAISE SAUCE - FOOD NETWORK
From foodnetwork.com
JULIA CHILD'S EASY BLENDER HOLLANDAISE SAUCE - TORI AVEY
From toriavey.com
CLASSIC HOLLANDAISE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST NO-FAIL HOLLANDAISE SAUCE (FOR EGGS BENEDICT AND MORE)
From anoregoncottage.com
HOLLANDAISE SAUCE RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
BEST HOLLANDAISE — HOW TO MAKE HOLLANDAISE
From delish.com
EASY HOLLANDAISE SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
HOLLANDAISE SAUCE - EASIEST HOMEMADE RECIPE - RAMONA'S CUISINE
From ramonascuisine.com
SIMPLE 2 MINUTE EASY HOLLANDAISE SAUCE - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
MICROWAVE HOLLANDAISE SAUCE
From thebrilliantkitchen.com
WHAT TO DO WITH LEFTOVER HOLLANDAISE SAUCE – 9 RECIPES
From happymuncher.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 »
#15-minutes-or-less #time-to-make #course #preparation #occasion #5-ingredients-or-less #very-low-carbs #sauces #condiments-etc #easy #holiday-event #dietary #low-carb #low-in-something #brunch
You'll also love