Traditional Hollandaise Sauce Recipes

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HOLLANDAISE SAUCE (EASY & NO-FAIL)



Hollandaise Sauce (Easy & No-Fail) image

Hollandaise sauce is a classic creamy sauce that's perfect for brunch and comes together with 5 simple ingredients. It's easy and foolproof in a blender! Watch the video above to see how I make it.

Provided by Lisa Bryan

Categories     sauce

Time 5m

Number Of Ingredients 6

3 egg yolks
1 tablespoon lemon juice (or more as desired for flavor)
1 teaspoon Dijon mustard
1/4 teaspoon salt
pinch of cayenne pepper
1/2 cup unsalted butter or ghee (or more for a thinner consistency, melted and hot)

Steps:

  • Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
  • Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
  • With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
  • Pour the hollandaise sauce into a small bowl and serve while warm.

Nutrition Facts : Calories 249 kcal, Carbohydrate 1 g, Protein 2 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 207 mg, Sodium 369 mg, Sugar 1 g, ServingSize 1 serving

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

HOLLANDAISE SAUCE



Hollandaise Sauce image

Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.

Provided by Tyler Florence

Categories     condiment

Time 20m

Yield 1 cup

Number Of Ingredients 12

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise Sauce, recipe above
Fresh chopped parsley, for garnish

Steps:

  • Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  • Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
  • Yield: 4 servings

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

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.

HOLLANDAISE SAUCE



Hollandaise Sauce image

Hollandaise sauce, that staple of brunch, is a classic accompaniment to eggs benedict and steamed asparagus. It is a "mother sauce," one of the five classic French sauces that provide the base for so many others. Master it and you've added a versatile weapon and technique to your culinary arsenal. As with bearnaise sauce and beurre blanc, keep an eye on your heat, and serve the sauce warm, not hot.

Provided by Craig Claiborne and Pierre Franey

Categories     brunch, weekday, condiments

Time 10m

Yield About 3/4 cup

Number Of Ingredients 7

1/2 pound butter
2 egg yolks
1 tablespoon water
Salt to taste, if desired
1/8 teaspoon cayenne pepper
1 tablespoon freshly squeezed
lemon juice to taste

Steps:

  • Put the butter inside a heatproof bowl or glass measuring cup and set it in a basin of simmering water. Let it heat until the butter is melted.
  • Carefully spoon off the white residue on top of the clear yellow liquid in the center. Carefully pour off and reserve the yellow liquid. Discard the milky bottom portion.
  • Combine the egg yolks and water, beating rapidly with a wire whisk. Place the saucepan in a larger basin of simmering water, beating constantly. Gradually add the clear yellow liquid, beating constantly while heating the mixture in the simmering water. Do not overheat. Beat and heat until the sauce has the consistency of a thin mayonnaise.
  • Add the salt, cayenne pepper and lemon juice and blend thoroughly.

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

BASIC HOLLANDAISE SAUCE



Basic Hollandaise Sauce image

The preparation of most hot butter sauces has as its object the relatively permanent and smooth blending together of ingredients. The grand-daddy of these sauces is Hollandaise. Here is the classic.

Provided by Barbara Poses Kafka

Categories     Sauce     Dairy     Egg     House & Garden     Sauce Secrets

Yield Makes 2 cups, or enough for a broiled unseasoned steak serving 4 to 6

Number Of Ingredients 6

3 egg yolks
1 tablespoon cream
1 cup (1/2 pound) melted butter, cooled to room temperature
1 tablespoon lemon juice or white wine vinegar
1/2 teaspoon salt
Dash of cayenne pepper

Steps:

  • Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended - the mixture should never be beaten but stirred, evenly, vigorously and continually. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section). Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne.

CLASSIC HOLLANDAISE SAUCE



Classic Hollandaise Sauce image

The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!

Provided by Stoddard Whitridge

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 6

3 egg yolks
½ lemon, juiced
1 teaspoon cold water
1 teaspoon salt
1 teaspoon ground black pepper
½ cup butter

Steps:

  • In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 1.5 g, Cholesterol 143.1 mg, Fat 17.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 10.5 g, Sodium 500.9 mg, Sugar 0.1 g

EASY HOLLANDAISE SAUCE



Easy Hollandaise Sauce image

Hollandaise sauce in a blender.

Provided by K Knox

Time 10m

Yield 4

Number Of Ingredients 6

½ cup unsalted butter
2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
¾ teaspoon coarse salt
1 pinch ground cayenne pepper

Steps:

  • Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
  • Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 0.7 g, Cholesterol 163.4 mg, Fat 25.2 g, Protein 1.6 g, SaturatedFat 15.4 g, Sodium 443.3 mg, Sugar 0.2 g

CLASSIC HOLLANDAISE SAUCE



Classic Hollandaise Sauce image

The rich, yet airy, sauces of the hollandaise family are made with lemon juice or another liquid that is thickened with egg yolks and butter or oil. By altering the ingredients, you can produce a variety of sauces, from bearnaise to mousseline.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

12 tablespoons (1 1/2 sticks) unsalted butter
3 large egg yolks
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon coarse salt
1/4 cup boiling water
Pinch of cayenne pepper

Steps:

  • Melt the butter in a small saucepan over medium-low heat. Keep warm until ready to use.
  • Place egg yolks in a copper or stainless-steel bowl that fits snugly in the top of a medium saucepan. Fill the saucepan with 2 inches of water, and bring to a boil. Whisk the yolks, off the heat, until they become pale. Add 1 tablespoon of lemon juice and the salt, and whisk until well combined. Gradually add 1/4 cup boiling water, whisking constantly. Place bowl over medium saucepan containing boiling water, and reduce heat to lowest setting. Whisking constantly, cook until the whisk leaves a trail in the mixture and it begins to hold its shape. Remove from heat.
  • Pour the warm melted butter into a glass measuring cup. Add to yolk mixture, one drop at a time, whisking constantly. After you have used about a tablespoon of the melted butter, you can start adding it slightly faster, still whisking constantly. If the butter is added too quickly, the emulsion will be too thin or will "break."
  • Once all of the butter has been added, adjust the seasoning with the remaining tablespoon lemon juice and cayenne pepper. If the sauce is too thick, you may thin it with a little additional lemon juice or water. If not serving immediately, place over a pot of simmering water removed from heat, or in a warm spot on the stove up to 1 hour. Alternatively, store in a clean thermos that has been warmed with hot but not boiling water for up to 3 hours.

"EASIEST EVER" HOLLANDAISE SAUCE



The secret to this easy Hollandaise Sauce is in separating the egg yolks. Remove all the egg whites, as they can thin the sauce. Also, it is best prepared in a double boiler to prevent overheating. Serve over cooked asparagus, broccoli, or broiled tomatoes.

Provided by Sunkist Growers

Categories     Sauces

Time 25m

Yield 3/4 cup

Number Of Ingredients 5

1/2 cup butter or 1/2 cup margarine
1/2 lemon, juice of (1-1/2 tablespoons)
1/8 teaspoon salt
1 dash white pepper
3 egg yolks

Steps:

  • Cut the butter into several pieces and bring to room temperature.
  • In the top of a double boiler, combine egg yolks, lemon juice, salt and pepper.
  • Add a piece of butter.
  • Cook, stirring steadily with a wooden spoon or wire whisk, over, but not touching, boiling water.
  • When butter melts and sauce begins to thicken, add remaining butter, stirring constantly until melted.
  • Continue cooking as sauce thickens, about 2 more minutes.
  • Immediately remove from heat.

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From simplyrecipes.com


SODIUM IN HOLLANDAISE SAUCE - THERESCIPES.INFO
10 recipes with Crème Fraîche, Ground pork, Hollandaise sauce, Salami, and Spinach Almonds Apple Arugula Baking powder Beef Beef stock Black pepper Bonito dashi Bread Brown sugar Butter Canned red beans Canned tomatoes Canned tuna Carrot Champignons Chicken breast Chili powder Cinnamon Cocoa powder
From therecipes.info


EASY ENZYME-RICH HOLLANDAISE SAUCE RECIPE - CULTURES FOR HEALTH
2022-06-23 Gently heat butter over low heat in a small saucepan until just melted. (Do not boil.) Set aside. Place egg yolks in a blender container. Add lemon juice and salt. Blend together briefly, then drizzle in melted butter as blender is running on low-medium speed. When mixture has thickened, add the whey and pulse briefly.
From culturesforhealth.com


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