Substitute For Hollandaise Sauce Recipes

HOLLANDAISE SAUCE SUBSTITUTE

Steps:

• Use a medium saucepan and add flour, olive oil, lemon zest, white wine vinegar, and paprika powder. Stir it until a paste-like consistency is formed.
• Whisk in ¾ cup of the milk and add it gradually to maintain the smooth texture.
• Set up the saucepan on the heat and maintain a low simmer.
• Keep whisking during heating until the sauce thickens. Whisk in the remaining milk.
• Maintain low heat and whisk for around 6-10 minutes.
• Serve warm.

HOLLANDAISE SAUCE SUBSTITUTE

Steps:

• Stir together the sour cream, butter, lemon juice, and salt in a microwave-safe bowl. Cook on high heat for 1 minute at a time, stirring between each increment, until hot.

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.

HOLLANDAISE SAUCE SUBSTITUTE RECIPE

Steps:

• Heat in glass container for 1 minute at a time, stirring, until hot, in microwave. Serve over asparagus or on eggs Benedict.

DAIRY FREE HOLLANDAISE SAUCE

Steps:

• 1. Using a double broiler, add all the ingredients except for the dairy free margarine. And whisk until well blended.
• 2. Cook on medium heat until it starts to thicken, making sure to stir or whisk often.
• 3. When it reaches a thickened consistency, remove from heat and stir in dairy free margarine. It's important to add the dairy free margarine last, making sure to add it as is instead of melting it first, otherwise the sauce may curdle.
• 4. I found that the sauce should be placed back on the double broiler on simmer until your eggs benedict, fish, or vegetables are ready for it, otherwise it cools down too quickly. Continue to stir often.
• If serving on Eggs Benedict, always nice to sprinkle a tiny bit of paprika on top of the sauce for added colour and taste.

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!