Hollandaise Sauce French Style Recipes
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
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 FRENCH STYLE
This sauce comes from a cook book, French Classics. This is perfect served over fish. DO NOT overheat the yolks or the sauce will curdle and you will have to start again. Cooking time is complete time. Serve with salmon # 170382
Provided by -Sheri-
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Over medium heat, whisk the egg yolks and water together 2-3 minutes until thick and fluffy. Do not over heat. Remove from heat.
- Whisk for an additional minute.
- Slowly whisk in the melted butter a little at a time.
- Add the salt and lemon juice to taste.
- Add chopped chives, if using.
Nutrition Facts : Calories 164.8, Fat 18.3, SaturatedFat 11.3, Cholesterol 92.9, Sodium 197.1, Carbohydrate 0.1, Protein 0.8
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- Start by using a double boiler. Bring to a boil, then turn the heat back down to around medium heat. "Gentle" cooking process. Add lemon juice, water, salt, and Egg yolks and stir constantly. Try to work neatly and not spread the yolks all over the bowl. They will start to burn.
- Watch the color of the Egg yolks. They will start to brighten and thicken. You'll know the yolks are ready to receive the clarified butter once the yolks will coat the back of a spoon. Or reaches 145F/62c. About 3 minutes.
- The Key to success is adding the butter in very very slowly. If you mess this part up there is no going back. You will have to start over. Your sauce will be what is called broken. So be sure to add the butter in very slowly while whisking the entire time. Make sure you're whisking over the area the butter is being added to. After this, you'll have Hollandaise sauce.
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