Sandra Lee Hollandaise Sauce Recipes

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EGGS BENEDICT



Eggs Benedict image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

4 (6-ounce) pre-packaged French-style croissants, not frozen, toasted or warmed in the oven
1 teaspoon white vinegar
6 large eggs
1 package dry hollandaise sauce mix
1 1/4 cups milk
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh tarragon leaves, finely chopped
4 slices prosciutto, thinly sliced
Fresh tarragon leaves, for garnish

Steps:

  • Preheat oven to 325 F degrees.
  • Slice croissants horizontally and place all 4 on a baking sheet.
  • Fill a medium-sized frying pan halfway with water. Over medium heat, bring water to a simmer. Add white vinegar to water. Do not let water boil. Working with 1 egg at a time, crack egg into a small bowl and slide into simmering water. Simmer eggs 3 to 5 minutes, or until whites are cooked and yolk is still soft. Transfer eggs with slotted spoon onto a plate.
  • TIP: Eggs can be pre-cooked and refrigerated to this point. Reheat by sliding egg into simmering water for 1 minute at time of service.
  • In a small saucepan, add hollandaise packet to the milk. Add the chives and tarragon. Heat thoroughly over low heat, stirring constantly. Remove from heat. Set aside.
  • Separate croissant halves and place together forming a circle, cut-side up. Top each half with a slice of prosciutto and a poached egg. Spoon hollandaise sauce over the top of the egg. Garnish with tarragon leaves.

SANDRA LEE HOLLANDAISE SAUCE



Sandra Lee Hollandaise Sauce image

Make and share this Sandra Lee Hollandaise Sauce recipe from Food.com.

Provided by children from A to Z

Categories     Sauces

Time 5m

Yield 1 2/3 cups, 4-6 serving(s)

Number Of Ingredients 4

5 egg yolks
3 tablespoons lemon juice
1/4 teaspoon cayenne pepper
1 cup butter, melted

Steps:

  • Into a blender, place yolks, lemon juice, and cayenne pepper.
  • Pulse for 10 seconds.
  • Add butter and pulse for 10 seconds.
  • Serve immediately over beef, chicken, eggs, omelets, potatoes, rice, turkey or vegetables.

Nutrition Facts : Calories 471.7, Fat 51.1, SaturatedFat 31, Cholesterol 358, Sodium 336.2, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 3.6

GRANDMA'S HOLLANDAISE SAUCE



Grandma's Hollandaise Sauce image

Grandma's hollandaise sauce is better than any restaurant's.

Provided by [email protected]

Time 5m

Yield 8

Number Of Ingredients 3

3 large egg yolks
2 tablespoons lemon juice
1 cup salted butter, melted

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.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 0.6 g, Cholesterol 137.8 mg, Fat 24.7 g, Protein 1.2 g, SaturatedFat 15.2 g, Sodium 166.5 mg, Sugar 0.1 g

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