Versatile Hollandaise Sauce Recipes

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

Ingredients

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

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

Ingredients

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

VERSATILE HOLLANDAISE SAUCE

Versatile Hollandaise Sauce image

This smooth, creamy sauce is most often associated with Eggs Benedict, but also makes a fine accompaniment to steamed fish and vegetable dishes.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5

Ingredients

3 large egg yolks
Juice of 1 lemon
1 teaspoon salt
1/4 teaspoon white pepper
12 tablespoons (1 1/2 sticks) unsalted butter, melted and hot

Steps:

Place the top of a double boiler or a heatproof bowl over a pan of hot water on low heat. Place yolks, lemon juice, salt, and pepper in a blender with 1/4 cup water. Puree until smooth. While machine is running, slowly drizzle in hot butter. Use immediately, or transfer to double boiler and keep warm over very low heat, whisking occasionally. Do not allow mixture to get too hot, or it may curdle.

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