Grandmas Hollandaise Sauce Recipes

HOLLANDAISE SAUCE (EASY & NO-FAIL)

Steps:

• Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
• Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
• With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
• Pour the hollandaise sauce into a small bowl and serve while warm.

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.

RICH HOLLANDAISE SAUCE

Steps:

• Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
• Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
• Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.

GRANDMA'S HOLLANDAISE SAUCE

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.

CLASSIC HOLLANDAISE SAUCE

Steps:

• Melt the butter in a small saucepan over medium-low heat. Keep warm until ready to use.
• Place egg yolks in a copper or stainless-steel bowl that fits snugly in the top of a medium saucepan. Fill the saucepan with 2 inches of water, and bring to a boil. Whisk the yolks, off the heat, until they become pale. Add 1 tablespoon of lemon juice and the salt, and whisk until well combined. Gradually add 1/4 cup boiling water, whisking constantly. Place bowl over medium saucepan containing boiling water, and reduce heat to lowest setting. Whisking constantly, cook until the whisk leaves a trail in the mixture and it begins to hold its shape. Remove from heat.
• Pour the warm melted butter into a glass measuring cup. Add to yolk mixture, one drop at a time, whisking constantly. After you have used about a tablespoon of the melted butter, you can start adding it slightly faster, still whisking constantly. If the butter is added too quickly, the emulsion will be too thin or will "break."
• Once all of the butter has been added, adjust the seasoning with the remaining tablespoon lemon juice and cayenne pepper. If the sauce is too thick, you may thin it with a little additional lemon juice or water. If not serving immediately, place over a pot of simmering water removed from heat, or in a warm spot on the stove up to 1 hour. Alternatively, store in a clean thermos that has been warmed with hot but not boiling water for up to 3 hours.

CREOLE HOLLANDAISE SAUCE

Steps:

• Melt butter in sauce pan, add flour and stir until smooth.
• Pour stock or hot water in slowly, stirring to blend smooth.
• Add lemon juice, chili powder, mayo, white pepper, and salt.
• Whip with a whisk and add egg yolk.
• Can be served hot or cold.
• If thinner mixture is desired, use vinegar to cut consistency.

MARINARA SAUCE AKA "GRANDMA'S SAUCE"

Steps:

• Brown sausage in separate pan.
• Garlic press the garlic (or mince) and brown in the olive oil in a large pot. When brown, add sliced onion and cook until slightly translucent.
• Add tomatoe paste to onion mixture and mix thoroughly. Add crushed tomatoes, basil, salt, pepper and water and stir well.
• Finally, add sausage (and/or meatballs--see my other recipe) and bring to light boil.
• Once boiling, decrease heat to simmer and cover . Cook on simmer for 3-4 hours stirring occassionly.
• If you can't wait the full 3-4 hours add a dash of sugar and it equals about 1 hour of cooking time.
• Add red wine during the last 30 minutes of cooking.
• Suggestion: Serve over pasta with grated parmesan, salad, and bread -- .