Foaming Hollandaise Sauce Recipes

HOLLANDAISE SAUCE

Hollandaise Sauce image

Hollandaise sauce, that staple of brunch, is a classic accompaniment to eggs benedict and steamed asparagus. It is a "mother sauce," one of the five classic French sauces that provide the base for so many others. Master it and you've added a versatile weapon and technique to your culinary arsenal. As with bearnaise sauce and beurre blanc, keep an eye on your heat, and serve the sauce warm, not hot.

Provided by Craig Claiborne and Pierre Franey

Categories brunch, weekday, condiments

Time 10m

Yield About 3/4 cup

Number Of Ingredients 7

Ingredients

1/2 pound butter
2 egg yolks
1 tablespoon water
Salt to taste, if desired
1/8 teaspoon cayenne pepper
1 tablespoon freshly squeezed
lemon juice to taste

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.

NO-FUSS HOLLANDAISE SAUCE

No-Fuss Hollandaise Sauce image

Super-easy variation on the French classic that goes great with chicken, seafood, vegetables (especially asparagus!) and of course, those sturdy pillars of Sunday brunch, Eggs Benedict and Eggs Florentine.

Provided by Jedley

Categories Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 egg yolks
1/4 cup milk
1/4 cup butter
2 tablespoons lemon juice
1 teaspoon all-purpose white flour
1/4 teaspoon salt
cayenne pepper

Steps:

Melt the butter in the microwave.
In a medium saucepan, make a thin roux using half the butter and the flour.
Whisk in the milk a little at a time until thick and smooth.
Lowering heat to minimum, add the egg yolks and remaining butter, stirring constantly, being careful not to let the yolks curdle.
Gradually add the lemon juice; finish with salt and a pinch of cayenne pepper or paprika.
Optional: since we're already straying from the classic technique and ingredients, why not add a touch of saffron, which doesn't affect the flavor so much as the color, giving the sauce a gorgeous yellow hue.

Nutrition Facts : Calories 140.1, Fat 14.1, SaturatedFat 8.4, Cholesterol 115.6, Sodium 257.9, Carbohydrate 2, Sugar 0.2, Protein 1.9

GRANDMA'S HOLLANDAISE SAUCE

Grandma's Hollandaise Sauce image

Grandma's hollandaise sauce is better than any restaurant's.

Provided by [email protected]

Time 5m

Yield 8

Number Of Ingredients 3

Ingredients

3 large egg yolks
2 tablespoons lemon juice
1 cup salted butter, melted

Steps:

Combine egg yolks and lemon juice in a blender. Blend on high speed. With blender running, pour in hot melted butter in a very thin stream and blend until sauce is thick and emulsified.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 0.6 g, Cholesterol 137.8 mg, Fat 24.7 g, Protein 1.2 g, SaturatedFat 15.2 g, Sodium 166.5 mg, Sugar 0.1 g

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