CREAMY HOLLANDAISE SAUCE
This creamy, slightly tart Hollandaise sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat LOW so that the egg yolks don't curdle, and to whisk constantly.
Provided by STEPHANO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 2 g, Cholesterol 326.9 mg, Fat 50.4 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 30.7 g, Sodium 482.2 mg, Sugar 0.5 g
CREAMY MOCK HOLLANDAISE SAUCE
This sauce is great on poultry, fish, rare beef, steamed veggies (especially asparagus, broccoli, or cauliflower), whole grains, and wild rice.
Provided by Andie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 9m
Yield 4
Number Of Ingredients 5
Steps:
- Mix cream cheese and egg yolks together in a bowl with an electric mixer. Stir lemon juice and salt together in a separate small bowl.
- Transfer cream cheese mixture to saucepan over low heat; whisk in lemon juice mixture. Increase heat to medium-low; bring cream cheese mixture to a boil, whisking constantly, about 3 minutes. Whisk milk in gradually until desired consistency is reached. Continue to cook, whisking constantly, until smooth sauce forms, 1 to 2 minutes.
Nutrition Facts : Calories 117.6 calories, Carbohydrate 2.9 g, Cholesterol 128.3 mg, Fat 10.2 g, Protein 4 g, SaturatedFat 5.8 g, Sodium 224.8 mg, Sugar 1.7 g
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
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
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
SOUR CREAM HOLLANDAISE SAUCE
From THE BREAD OF LIFE by Episcopal Church Women; original source credited as ALL SAINTS' COOKBOOK, from All Saints' Episcopal Church in Morristown, Tennessee.
Provided by LuisFelipe
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Melt butter in saucepan over low heat.
- Whisk in sour cream and lemon juice.
- Whisk in egg yolks.
- Beat constantly for five minutes, until thickened enough to coat a spoon.
Nutrition Facts : Calories 750.5, Fat 74.9, SaturatedFat 43.8, Cholesterol 708.2, Sodium 321.1, Carbohydrate 9.9, Fiber 0.1, Sugar 1, Protein 12.4
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.
HOLLANDAISE SAUCE
This traditional sauce shared by our test kitchen adds an elegant touch to fresh steamed asparagus. The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli.
Provided by Taste of Home
Time 30m
Yield 1 cup.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 124 calories, Fat 13g fat (8g saturated fat), Cholesterol 110mg cholesterol, Sodium 155mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
More about "hollandaise sauce recipe with cream"
HOW TO MAKE CREAMY HOLLANDAISE SAUCE
From cookingnook.com
Cuisine FrenchEstimated Reading Time 2 minsCategory SauceTotal Time 15 mins
- Put egg yolks in a metal bowl. Sit the bowl over a saucepan filled with cold water. Heat the water, beating the egg yolks constantly with a wire whisk. The water in the pan should not boil and the bowl should stay cool enough to hold with your hand.
- Continue beating the yolks constantly until they thicken. The yolks have thickened enough when you begin to see the bottom of the bowl between strokes and the mixture forms a light cream on the wires of the whisk.
- Immediately remove the bowl from over the water. Add the butter, in very small pieces, whisking in each pat and allowing it to melt before adding the next. When you are finished, the mixture should be very smooth and light. Pass the sauce through a fine sieve and stir in the seasonings and lemon juice.
SIMPLE 2 MINUTE EASY HOLLANDAISE SAUCE - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
HOLLANDAISE SAUCE RECIPES
From simplyrecipes.com
HOLLANDAISE SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOLLANDAISE SAUCE - CAFE DELITES
From cafedelites.com
WHAT TO DO WITH LEFTOVER HOLLANDAISE SAUCE – 9 RECIPES
From happymuncher.com
10 BEST HOLLANDAISE SAUCE WITH CREAM RECIPES | YUMMLY
From yummly.co.uk
HOLLANDAISE SAUCE (QUICK, EASY, FOOLPROOF) | RECIPETIN EATS
From recipetineats.com
HOLLANDAISE SAUCE | RICARDO
From ricardocuisine.com
CLASSIC HOLLANDAISE RECIPE | BON APPéTIT
From bonappetit.com
HOLLANDAISE SAUCE (EASY AND NO-FAIL) | DOWNSHIFTOLOGY
From downshiftology.com
EASY CREAMY HOLLANDAISE SAUCE WITH GARLIC - LITTLE COOKING TIPS
From littlecookingtips.com
HOW TO MAKE EASY HOLLANDAISE SAUCE - TASTE OF HOME
From tasteofhome.com
HEALTHY HOLLANDAISE SAUCE | CREAMY RECIPE | THE …
From beachbodyondemand.com
CLASSIC HOLLANDAISE SAUCE (DOUBLE BOILER METHOD) - SCOTCH & SCONES
From scotchandscones.com
CLASSIC HOLLANDAISE SAUCE FOR ONE IN 1 EASY MINUTE
From lakesidetable.com
HOLLANDAISE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MICROWAVE HOLLANDAISE SAUCE - THEBRILLIANTKITCHEN.COM
From thebrilliantkitchen.com
EASY FOOLPROOF HOLLANDAISE SAUCE - LEMON BLOSSOMS
From lemonblossoms.com
CLASSIC HOLLANDAISE SAUCE RECIPE - BETWEEN2KITCHENS
From between2kitchens.com
EASY HOLLANDAISE SAUCE - NO BLENDER REQUIRED - PINCH ME, I'M EATING
From pinchmeimeating.com
HOLLANDAISE SAUCE | BETTER HOMES & GARDENS
From bhg.com
EASY HOLLANDAISE SAUCE RECIPE - BUDGET BYTES
From budgetbytes.com
LIGHT HOLLANDAISE SAUCE - SIMPLE SEASONAL
From simpleseasonal.com
THE EASIEST 5 MINUTE HOLLANDAISE SAUCE — RECIPE - DIET DOCTOR
From dietdoctor.com
HOLLANDAISE SAUCE - JO COOKS
From jocooks.com
EASY HOLLANDAISE SAUCE - SPEND WITH PENNIES
From spendwithpennies.com
HOLLANDAISE SAUCE RECIPE WITH CREAM - ALL INFORMATION ABOUT …
From therecipes.info
JULIA CHILD'S EASY BLENDER HOLLANDAISE SAUCE - CLASSIC BRUNCH RECIPE
From toriavey.com
HOLLANDAISE SAUCE RECIPE BLENDER - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY FROM SCRATCH HOLLANDAISE SAUCE (WITH RECIPE VIDEO)
From seasonedtotasteblog.com
HOLLANDAISE SAUCE (ORIGINAL AND AUTHENTIC VERSION) RECIPE
From recipeland.com
MICROWAVE HOLLANDAISE SAUCE - 40 APRONS
From 40aprons.com
10 BEST HOLLANDAISE SAUCE WITH CREAM RECIPES | YUMMLY
From yummly.com
HOW TO MAKE CREAMY HOLLANDAISE SAUCE AT HOME - YOUTUBE
From youtube.com
10 BEST HOLLANDAISE SAUCE WITH CREAM RECIPES | YUMMLY
From yummly.com
CREAMY HOLLANDAISE SAUCE - SAUCE RECIPES - WORLDRECIPES.ORG
From worldrecipes.org
RICH AND CREAMY HOLLANDAISE SAUCE IS VERSATILE AND DELICIOUS
From flourchild.com
EASY HOLLANDAISE SAUCE | THE RECIPE CRITIC
From therecipecritic.com
BEST HOLLANDAISE — HOW TO MAKE HOLLANDAISE
From delish.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 »
You'll also love