Jiffy Hollandaise Sauce Recipes

QUICK AND EASY MOCK HOLLANDAISE SAUCE

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.

HOLLANDAISE SAUCE

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.

EASY HOLLANDAISE SAUCE

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.

JIFFY HOLLANDAISE SAUCE

Steps:

• Put the egg yolk in a blender. Add the salt, pepper, and cumin if used. Do not turn on blender yet.
• Add the lemon juice and water to the melted butter. Turn on the blender, mixing the eggs for 30 seconds, then dribble the butter mixture into the blender slowly in a very thin stream. Adjust seasonings and serve immediately. You may also keep it hot in a double boiler over hot (never boiling) water until you need to serv it.

JIFFY BBQ SAUCE

Steps:

• Sauté onion in 1/3 cup oil till soft.
• Add all other ingredients.
• Simmer 15 minutes.

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.

EASY EXTRA-LEMONY HOLLANDAISE SAUCE

Steps:

• Whisk egg yolks and water together in a small saucepan over low heat. Slowly whisk in melted butter. Cook, stirring constantly, until sauce begins to thicken, 8 to 10 minutes. Slowly add lemon juice, stirring until incorporated. Cook until sauce achieves desired thickness, 3 to 5 minutes more. Serve immediately.

*-- PERFECT HOLLANDAISE SAUCE --*

Steps:

• Melt butter in a bowl (1 min in microwave), let cool to room temperature Set aside.
• In a med saucepan whisk together the egg yolks, lime juice and water. Turn on heat to LOW (really low). Whisk vigorously while sauce begins to thicken. (this may take some time but dont give up).
• Once thick enough remove from heat. Whisk butter, then Slowly add to egg mix. Continue whisking -- Place back over low heat. Add spices. Whisk whisk whisk :O) Serve immediately!

SHAELESE'S MOCK HOLLANDAISE SAUCE

Steps:

• Place all ingredients in a heavy-bottomed saucepan.
• Place saucepan on a stove burner set at very very low heat, until butter is melted. Do not poke, stir, or touch while butter is melting.
• Then remove from burner and beat with a hand mixer until smooth and creamy.
• Arrange your favorite steamed veggie (our fave is broccoli) on a platter and pour as much or as little of the sauce over it as you desire.
• *Note* This is a large recipe and I haven't tried reducing it before, so I'm not sure if it would turn out as well.

HOLLANDAISE SAUCE

Steps:

• Make reduction Combine wine, vinegar, shallot, and peppercorns in a small skillet over medium-high heat; cook until reduced to 1 tablespoon, 3 to 4 minutes. Add the boiling water and strain through a fine sieve into a heatproof nonreactive (stainless-steel or glass) bowl.
• Prepare bain marie (hot-water bath) Fill a medium saucepan with 2 inches of water and bring to a boil, then reduce heat so water is barely simmering.
• Heat egg yolks Add egg yolks to strained reduction and whisk, off the heat, until they become pale. Place bowl over the bain-marie. Whisking constantly, cook until the mixture is thick enough to hold a trail from the whisk and begins to hold its shape when drizzled from the whisk. Remove from heat. Wipe off any mixture that may have cooked onto the side of the pot with a damp paper towel to prevent any lumps from forming.
• Incorporate butter Whisking constantly, add butter 1 tablespoon at a time, whisking until each addition is incorporated completely before adding the next. When all the butter has been added, season with lemon juice, salt, and cayenne. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
• Although traditionally made with melted clarified butter (page 88), softened butter emulsifies more readily with the egg yolks and produces a lighter texture.
• Do not overheat the egg yolks; "temper" them instead by mixing with a bit of boiling water before placing in the hot-water bath to keep them from scorching.
• Simmer over very low heat. If the egg mixture is heated too quickly, it turns grainy; if cooked too long over too high a temperature, it will scramble.
• Add butter gradually to allow the mixture to emulsify. Adding too quickly will cause the emulsion to "break" or separate, preventing the liquid and butter from combining.
• Adjust the finished sauce with water to thin, and add lemon juice, salt, and cayenne pepper to flavor.
• If not serving immediately, cover with plastic wrap, pressing it directly on the surface of the sauce to prevent a skin from forming, and set over a pot of water that has been brought to a simmer and then removed from heat, or in a warm spot on the stove for up to 1 hour. Alternatively, store in a clean thermos warmed with hot but not boiling water, holding it for 2 or 3 hours at most.