Reheatable Brown Butter Hollandaise Recipes

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HOLLANDAISE



Hollandaise image

Provided by Alton Brown

Categories     condiment

Time 20m

Yield approximately 1 1/2 cups

Number Of Ingredients 7

3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper

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Steps:

  • Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
  • Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
  • Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
  • Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

BLENDER HOLLANDAISE SAUCE



Blender Hollandaise Sauce image

This is a quick, easy and virtually foolproof hollandaise sauce. The recipe can be doubled and if there happens to be left overs you can reheat in the microwave.

Provided by PaulaG

Categories     Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

2 egg yolks
1 -2 tablespoon lemon juice
1 dash cayenne pepper
1/2 cup butter, melted

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Steps:

  • Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
  • Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
  • To serve, heat sauce slowly in top of double boiler over hot water.
  • An excellent addition to cooked veggies, fish or poached eggs.
  • To reheat in the microwave: Pour the sauce into a microwave safe glass measuring cup.
  • Heat at 30% power until heated through, stirring after every 30 seconds.

ARTICHOKES WITH BROWN BUTTER HOLLANDAISE



Artichokes with Brown Butter Hollandaise image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 lemons, halved
Salt
4 artichokes
1 1/2 cups/375 g unsalted butter
4 egg yolks
Salt and freshly ground pepper
1/2 lemon

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Steps:

  • For the artichokes: Squeeze a lemon into a large pot of salted water. Throw in the rinds and bring to a boil. Meanwhile, trim the artichokes, rubbing every cut surface with the remaining lemon as you go, so they don't turn brown. Using a bread knife, cut off the stems, then snap off any tough dark green leaves around the base. Slice across the artichokes about one-third of the way down, exposing their inner core.
  • When the water boils, put in the artichokes and boil until a bottom leaf pulls off easily and the base of the artichokes are tender to a fork, about 40 minutes. Drain. Pull the inner core from the artichokes and clean out all the hair-like bits, scraping the cavity clean with a spoon.
  • For the hollandaise: Melt the butter slowly in a saucepan, leaving it on the heat until it has turned brown (not black). Skim off any foam that rises to the top, and pour the clear butter into a bowl, leaving behind the milk solids. Wash the saucepan.
  • Put the yolks, 1/4 cup/60 ml water and a pinch of salt into the clean pan. Whisk over medium heat until ribbony, 3 to 5 minutes. If the pan gets too hot, the eggs will scramble, so lift the saucepan on and off the heat occasionally to keep the temperature in check. Take the pot off the heat and slowly whisk in the clarified butter, adding it in a thin stream. Season with salt, pepper, and a few squirts of lemon. It will be thick, but still pour off a spoon. It should be globby, like mayonnaise. Spoon the sauce into the cavity of the artichokes. Eat, by peeling off the leaves and dipping them in the sauce. When you get to the heart, eat it with a knife and fork.

REHEATABLE BROWN BUTTER HOLLANDAISE



Reheatable Brown Butter Hollandaise image

Classic hollandaise sauce cannot be chilled or reheated without losing the wonderful silky texture that it is known for. Here we've used Methocel at a ratio of 1 percent of the total weight of the other ingredients to make a hollandaise that can be made ahead of time while retaining its semifluid consistency. Even better, it has a spreadable texture when cold that makes it wonderful for sandwiches.

Yield serves 4

Number Of Ingredients 4

370 grams Brown Butter Hollandaise (page 147)
92.5 grams water
2 grams fine sea salt
4.64 grams Methocel F50 (see Sources, page 309)

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Steps:

  • While the hollandaise sauce is still warm, bring the water to a boil in a small pot set over medium-high heat. Sprinkle the salt and Methocel over the hot water and whisk to dissolve.
  • Pour the hollandaise sauce into a blender and turn it on low speed. Gradually drizzle the water into the sauce. Slowly increase the speed to medium and blend until the mixture looks well blended with a slight sheen, about 30 seconds.
  • Set up an ice bath. Pour the mixture into a metal bowl set in the ice bath and let the mixture chill, stirring occasionally, until it reaches 50°F (10°C). Then let it rest in the refrigerator for at least 20 minutes. The sauce will keep for up to 2 days in an airtight container in the refrigerator.
  • Reheat the sauce in a small pot set over low heat, stirring occasionally. Do not let the sauce boil. Serve immediately.

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