Steamed Vegetables With Hollandaise Sauce Recipes

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HOLLANDAISE SAUCE FOR VEGETABLES



Hollandaise Sauce for Vegetables image

This is my family's recipe for hollandaise. I've never tried any other way, but we think this is delicious. I like to serve this over steamed or roasted veggies.

Provided by mommyoffour

Categories     < 15 Mins

Time 15m

Yield 1 cup

Number Of Ingredients 6

1/2 cup butter
3 egg yolks, at room temperature
1 1/2 tablespoons lemon juice
1/4 teaspoon dry mustard
1/4 teaspoon salt
fresh ground black pepper

Steps:

  • In a small saucepan, melt butter until bubbly.
  • Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy.
  • Pour in half the butter in a very slow, steady stream until creamy.
  • Then turn blender to high and add remaining butter slowly.
  • Taste and correct seasonings.
  • Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.

Nutrition Facts : Calories 971.2, Fat 104.5, SaturatedFat 62.7, Cholesterol 810.4, Sodium 1257.4, Carbohydrate 4, Fiber 0.2, Sugar 0.9, Protein 8.5

SAUCE FOR VEGETABLES



Sauce for Vegetables image

Provided by Food Network

Time 5m

Number Of Ingredients 5

1 cup grated Pecorino Romano
1/4 cup extra virgin olive oil
1 cooked carrot, from stock
1 cup vegetable stock
1 teaspoon fresh lemon juice

Steps:

  • In a blender, combine all ingredients, slowly adding the oil. Blend until smooth, adding extra stock if too dense. The texture should be that of hollandaise sauce.;

HOLLANDAISE SAUCE



Hollandaise Sauce image

One of the "mother" sauces in classic French cuisine, this fundamental is perhaps best known in the United States as a decadent topping to eggs benedict. While this is indeed a wonderful way to use hollandaise, this creamy, rich, lemon-tinged sauce has so many other uses! And because hollandaise sauce is so easy to make-containing only butter, eggs and lemon-it's worth committing to memory.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 12

Number Of Ingredients 3

3 large egg yolks
1 tablespoon lemon juice
1/2 cup firm butter

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.

Nutrition Facts : Calories 80, Carbohydrate 0 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 4 1/2 g, ServingSize 1 Tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g

STEAMED VEGGIES WITH BUTTER SAUCE



Steamed Veggies With Butter Sauce image

Tired of potatoes? Here's an easy treat with turnips, rutabega, carrots, broccoli, and brussell sprouts that will open your eyes to new flavors. Don't tell your guests they are eating turnips and rutabega until after they have a taste. When they say "Hey, these potatoes are really good!", you can then announce that they have been fooled.

Provided by NormCooks

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup chopped turnip
2 cups chopped rutabagas
1/2 cup chopped carrot
1 cup chopped broccoli
1 cup Brussels sprout
3 cups water
1/4 lb butter
2 tablespoons orrington farms instant chicken-flavored broth
2 tablespoons Mrs. Dash seasoning mix, blend

Steps:

  • You'll need a 3 quart saucepan with a lid and a steaming colander that fits into the top of the pan.
  • Wash and peel turnips and rutabega (just like you would potatoes). Chop into bite size pieces. Place them in the colander along the bottom. They will take slightly longer to cook than the carrots, broccoli and brussell sprouts which you will be placing on top.
  • I used fresh vegetables for this recipe. You can probably use frozen veggies but you'll need to make your own adjustments since frozen veggies often have a different texture than fresh.
  • Wash and chop your carrots. Place them in your colander on top of your turnips and rutabega.
  • Wash your brussell sprouts peeling away any damaged leaves. Add your brussell sprouts to your colander on top of the turnips, rutabega, and carrots.
  • Chop the crowns off your broccoli, then chop the stems. When done, place all pieces in your colander.
  • Fill your 3 quart saucepan with 4 cups of water (it should be about 1/2 full). Add 2 tablespoons Orrington Farms Chicken Flavored Soup Base to the water and stir gently.
  • Place your saucepan on the burner and insert your colander. Sprinkle your veggies with 3 tablespoons Mrs. Dash Original Blend and place 1/4 lb (1 stick) of butter on top.
  • Cover your saucepan setting the lid slightly off-center to vent your steam. Bring your water to a boil, then reduce the heat to medium high. Reduce heat gradually to medium maintaining a gentle boil to your liquid.
  • While steaming it is important to check your liquid periodically to ensure it does not boil away during the steaming process. If you allow this to happen, your pan and burner may be damaged and your veggies will not cook completely.
  • As the butter melts it will coat your veggies and drain through the colander into the seasoned water. The steamed vapor will add a savory flavor to your veggies as they cook.
  • Steam for about 20-25 minutes until the turnips and rutabega are soft and tender. Use a fork to check tenderness, then add salt and pepper to suit your preferences.
  • When you remove the veggies you will notice that much of the water has evaporated and your liquid has reduced to a salty buttery sauce. You have the option of pouring some of this sauce over your veggies before serving if you like.
  • You can also drizzle your sauce over a batch of seasoned chicken legs you may have roasted in the oven while you were steaming your veggies.

HOLLANDAISE SAUCE



Hollandaise Sauce image

This creamy lemon sauce is a standard. Make it just before serving.

Provided by Bob Cody

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 6

3 egg yolks
1 ½ tablespoons fresh lemon juice
4 tablespoons unsalted butter, chilled
¾ cup unsalted butter, melted
salt to taste
1 teaspoon ground white pepper

Steps:

  • Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
  • Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

Nutrition Facts : Calories 449.6 calories, Carbohydrate 1.4 g, Cholesterol 275.7 mg, Fat 49.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 30.4 g, Sodium 12.3 mg, Sugar 0.2 g

STEAMED FRESH GREEN BEANS WITH GARLIC DILL HOLLANDAISE SAUCE



Steamed Fresh Green Beans with Garlic Dill Hollandaise Sauce image

Taking a new approach to fresh green beans, steamed with Swanson® Chicken Broth and black pepper, add bacon, and drizzle with a creamy butter-less garlic and dill hollandaise sauce. Makes my mouth water.

Provided by Melissa Goff

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 20m

Yield 8

Number Of Ingredients 11

5 slices turkey bacon
¼ cup Swanson® Unsalted Chicken Stock
¼ cup heavy whipping cream
1 ½ teaspoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried dill weed
6 egg yolks
¼ teaspoon fresh ground black pepper
2 cups Swanson® Chicken Broth
2 pounds fresh whole green beans, trimmed
½ teaspoon fresh ground black pepper

Steps:

  • Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces.
  • Mix Swanson® Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds.
  • Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low.
  • Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm.
  • Set a steamer basket insert into a large saucepan. Pour in Swanson® Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use.
  • Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 9.8 g, Cholesterol 170.2 mg, Fat 7.5 g, Fiber 4 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 330 mg, Sugar 2 g

HOLLANDAISE SAUCE



Hollandaise sauce image

To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.

Provided by Good Food team

Categories     Condiment

Time 10m

Number Of Ingredients 8

125g butter
2 egg yolks
½ tsp white wine vinegar or tarragon vinegar
squeeze of lemon juice
pinch of cayenne pepper
1 muffin, halved
2 slices of ham, warmed
2 poached eggs

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.

Nutrition Facts : Calories 529 calories, Fat 57 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Protein 3 grams protein, Sodium 1.4 milligram of sodium

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