Quick Hollandaise Sauce Recipes

QUICK AND EASY HOLLANDAISE SAUCE IN THE MICROWAVE

Steps:

• Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
• Heat in microwave for 15 to 20 seconds; whisk.

ONE-MINUTE HOLLANDAISE SAUCE

Steps:

• Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.
• Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.
• Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.

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.

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.

HOLLANDAISE SAUCE

Steps:

• In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed.

EGGS BENEDICT AND EASY HOLLANDAISE SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
• Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
• Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
• Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
• "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

HOLLANDAISE SAUCE

Steps:

• Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
• Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
• Remove from the heat and slowly whisk in the melted butter bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
• To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

EASY HOLLANDAISE SAUCE

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.

MARTHA'S HOLLANDAISE SAUCE

Steps:

• Whisk yolks in a large heatproof glass bowl until they begin to turn pale, about 1 minute. Whisk in 4 1/2 teaspoons warm water. Set bowl over a pan of barely simmering water; heat yolk mixture, whisking vigorously, until thickened, 2 to 3 minutes (do not overcook). Remove bowl from pan. Whisk in lemon juice.
• Whisking constantly, pour in melted butter, one drop at a time at first, leaving milky solids behind; whisk until thickened. Season with salt. If not serving immediately, pour hot water from pan into a separate (cool) pan; set bowl on top. Keep sauce warm, whisking occasionally, up to 30 minutes. If sauce becomes too thick, whisk in warm water, 1 teaspoon at a time, to thin.

EASY HOLLANDAISE

Steps:

• In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
• Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

QUICKY HOLLANDAISE SAUCE

Steps:

• Warm the jar of an electric blender with HOT water.
• Empty completely and dry.
• BE SURE butter is melted before you start,as this method requires FAST movements.
• Quick-Blend--egg yolks, lemon juice and salt.
• SLOWLY add melted butter in a steady stream.
• Turn blender off when the last drop of butter is added.
• May double, triple or more this recipe.
• Serve on Eggs Benedict, asparagus or broccoli.

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.

QUICK & EASY HOLLANDAISE SAUCE

Steps:

• In a small saucepan, add yolks and whisk very well until they get thick, about 1 minute. While doing that, pour in lemon juice and season with salt and pepper.
• Move saucepan over medium heat and keep lifting or moving the saucepan off the heat, whisking constantly. The trick here is to not shock the yolks - gradually heat up the yolks.
• When the custard gets thick, move the saucepan away from the heat and start adding the butter by pouring a few drops at first (don't shock the yolks), whisking constantly. Gradually add more, continuing whisking, until the sauce is nice and smooth.
• If not using the sauce right away, move it to the back burner, keeping it warm on very low temperature. Makes 1 cup.
• Note: Depending on which recipe the sauce will be used, add other ingredients or season it differently.

QUICK & DELICIOUS HOLLANDAISE SAUCE

Steps:

• NOTE: I HAVE BEEN MAKING HOLLANDAISE FOR YEARS AND HAVE NEVER HAD A SINGLE OCURRRENCE OF "SALMONELLA"! USE ONLY THE FRESHEST CRACK-FREE EGGS THAT HAVE BEEN PROPERLY REFRIGERATED. BEFORE BREAKING EGGS, SANITIZE THE OUTER SHELLS FIRST, THEN RINSE WELL FOR ADDED SAFETY. ALWAYS SERVE HOLLANDAISE WITHIN 1 HOUR OF PREPARATION. (STEP ONE): FINELY grate one washed, fresh organic lemon to yield 1/8 teaspoon zest; KNEAD and squeeze enough lemons to yield 1 tablespoon juice.
• SELECT a durable, quality kitchen blender with a removable center lid knob.
• SEPARATE two large eggs and add the yolks into the blender.
• ADD the lemon juice, lemon zest, 2-3 drops Tabasco brand sauce, and 1 pinch cayenne pepper; COVER blender and pulse a few times until mixture is combined.
• PLACE 8 tablespoons (1 stick) unsalted butter in a microwave-safe measuring cup with spout; MELT butter on reduced power or in increments, until just melted.
• REMOVE blender lid's center knob to leave a feeding hole; REPLACE adjusted lid.
• SLOWLY trickle the melted butter into blender feeder hole by drips or up to the thinnest steady stream, until all of the butter has been added, and the mixture is completely blended and emulsified (if mixture is too thick, thin with 1 teaspoon lukewarm water, then re-blend).
• SEASON hollandaise with 7/8 - 1 teaspoon kosher salt.
• SERVE immediately, or keep Hollandaise warmed over a double boiler until just heated; stir as needed).
• ENJOY!