Sarasotas Sundried Tomato Hollandaise Sauce Recipes
SUNNY'S 1-2-3 HOLLANDAISE SAUCE
Steps:
- In a small pot, melt the butter over medium heat.
- Add the lemon juice and yolks to a medium bowl and whisk together.
- Slowly stream the melted butter into the yolk mixture while continuing to whisk. Take your time with adding the butter. Once completely added, taste and season with a little salt and pepper. Allow the mixture to cool slightly to thicken.
SARASOTA'S SUNDRIED TOMATO HOLLANDAISE SAUCE
A nice easy blender hollandaise sauce with a bit of sundried tomatoes. This is wonderful served over grilled fish; salmon, tilapia or any white fish and I love it over scallops. It is also good over fresh vegetables. My favorite is to serve this over Recipe #421491. It is easy and quick to make. Just make sure to use the sundried tomatoes packed in oil and also fresh lemon juice.
Provided by SarasotaCook
Categories Sauces
Time 15m
Yield 1 cup sauce, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Butter and Oil -- In a small sauce pan, add the butter and oil and heat on medium low heat until the butter is melted and heated through.
- Base -- In a blender, add the egg yolks, lemon juice and the sundried tomatoes and blend until smooth.
- Finish -- Slowly add the melted butter and oil until the blender on low speed until the sauce thickens.
- Serve -- Just enjoy it. Serve it over your favorite grilled seafood or vegetables.
Nutrition Facts : Calories 404.7, Fat 44.1, SaturatedFat 18.2, Cholesterol 202.6, Sodium 43.9, Carbohydrate 1.7, Fiber 0.2, Sugar 0.8, Protein 2.3
TOMATO HOLLANDAISE
Provided by Robert Irvine : Food Network
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place the egg yolks and water in a medium mixing bowl and place the mixture over a double boiler, whisking constantly until frothy. Cook until thick enough to coat the back of a spoon, 3 to 5 minutes, removing from the heat for a moment if the eggs become too warm. Whisk in the clarified butter slowly, season with salt and pepper, remove from heat, and whisk in the tomato paste.
NEVER FAIL BLENDER HOLLANDAISE SAUCE
From the best of bridge. This fantastic recipe has changed sunday morning eggs benny from a special occasion treat to a weekly tradition! So easy and as the name states-Never Fail!!!
Provided by happyhousewife
Categories Sauces
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Heat butter to a full boil,being careful not to brown.
- Combine all other ingredients in blender.
- With blender on high, slowly pour the butter into the egg mixture in a thin stream until all is added.(through the removable hole on the lid so you don't splash hot butter all over your self :).
- Keeps well in the fridge several days.
- * I have made this with margarine instead of butter, works just fine.
Nutrition Facts : Calories 1470.5, Fat 160.5, SaturatedFat 98, Cholesterol 921.7, Sodium 1791.5, Carbohydrate 4.5, Fiber 0.1, Sugar 1.9, Protein 9.5
AS EASY (& GOOD) AS CAN BE, SINFUL HOLLANDAISE SAUCE
Making Hollandaise sauce is Not as overly complicated, as many people seem to make it. It really doesn't need to be, as you will see from this very simple recipe, people will probably look at this compared to other more complex recipes and think something must be wrong with this one to be so easy, why would the others be harder if they didn't need to be? You got me on that one, who knows? Oh wait, I think I do know. Maybe if it's this easy to make, you'll make it too often, which can't be a good thing, right? lol This is the Hollandaise sauce I use for my eggs benedict, (& my grilled cheese eggs benedict #312190) & veggies. This is a great recipe because it uses the entire egg, so you aren't left with trying to find something to do with the whites or wasting them, or separating them. Not only is it really easy, (as long as you pay attention to what you're doing), but exceptionally good. It's definitely not low-calorie or low fat, but it is oh so good. I think I originally found it in the Joy of Cooking cookbook, but I'm not sure. I like mine a little on the lemony side, but if you do not, you can decrease the lemon juice to 2t at step one, and taste it later as it cooks, then you can add it little by little towards the end, it won't hurt anything, just makes sure it's stirred in well. Of course fresh lemon juice is always better, but not necessary. It's also fun to try it with different citrus juices, try it with lime or orange for veggies or seafood for a different twist, depending on what you're making. I hope you enjoy this as much as my family does. Prepare this right before you need it, so that it is still warm and creamy. The fresh grated nutmeg makes a world of difference, not only for this sauce, but many sauces!
Provided by Yrhaven aka Condime
Categories Sauces
Time 5m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place 3 eggs, 4-5 t (or less) lemon juice, 3 T water, in a smallish bowl, & whip with a fork, until thoroughly blended & pale yellow.
- In a nonstick pan, melt (over low heat), butter.
- Add egg mixture SLOWLY, stirring CONTINUOUSLY until sauce has thickened, immediately remove from heat, and keep stirring for a minute or so. DO NOT OVERCOOK. Before serving, add 1/2 t salt & fresh ground nutmeg, taste and add more lemon if desired.
- I sometimes add a little more lemon juice because I like mine very lemony, but I notice in many of the comments on other recipes, that people complain if it's too lemony, so taste as you go, as you can't take it away once you've added it. (notice the recipe says teaspoons not tablespoons).
- And that is it!
- It's really that simple, now go enjoy!
Nutrition Facts : Calories 209.3, Fat 21, SaturatedFat 12.1, Cholesterol 204.4, Sodium 466.1, Carbohydrate 0.8, Sugar 0.4, Protein 4.9
FOOLPROOF BLENDER HOLLANDAISE
I know there are lots of Blender Hollandaise recipes out here on Zaar, but this one is bit different, in that it uses some mustard. Got this recipe out of an old Sunset Magazine cookbook calledSunset Hors d'oeuvres. It's easy, tasty and no would would ever guess that it came from a blender.
Provided by Simply Chris
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Put egg yolks and lemon juice in a blender.
- Melt butter or margarine and heat until it bubbles, but don't let it brown.
- Add hot water to egg yolks and lemon juice.
- Blend on high and immediately pour in hot butter in a steady stream.
- Add salt, cayenne and mustard.
- Blend about 30 seconds.
Nutrition Facts : Calories 692, Fat 75.5, SaturatedFat 46, Cholesterol 432, Sodium 1200.7, Carbohydrate 2, Fiber 0.2, Sugar 0.5, Protein 4.7
GRANDMA'S HOLLANDAISE SAUCE
Grandma's hollandaise sauce is better than any restaurant's.
Provided by [email protected]
Time 5m
Yield 8
Number Of Ingredients 3
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
PASTA WITH SUNDRIED TOMATO PESTO YOGURT CREAM SAUCE
This is a healthier version of a cream sauce since it is made with Greek yogurt rather than traditional cream. It is suitable for lunch, dinner or even brunch.
Provided by commercesd
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta al dente, reserve liquid and set aside. Most anything works, from linguine to penne.
- In a large bowl, mix room temperature Greek yogurt, goat cheese, and mozzarella, stirring to combine.
- Ladle some reserved pasta water into cheeses to thin it out to make the sauce.
- Once sauce is proper consistency, adjust seasoning.
- Ladle over individual plates of pasta, tossing to coat every strand.
- Incorporate any cooked, sliced protein, portion of protein and/or vegetables if desired.
- Sprinkle parmesan and fresh parsley on each plate for garnish.
- Serve with fresh salad and bread.
Nutrition Facts : Calories 610.6, Fat 14.7, SaturatedFat 8.5, Cholesterol 41.2, Sodium 391.2, Carbohydrate 89.6, Fiber 3.9, Sugar 6.6, Protein 28.2
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