Foaming Hollandaise Sauce Recipes
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
NO-FUSS HOLLANDAISE SAUCE
Super-easy variation on the French classic that goes great with chicken, seafood, vegetables (especially asparagus!) and of course, those sturdy pillars of Sunday brunch, Eggs Benedict and Eggs Florentine.
Provided by Jedley
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in the microwave.
- In a medium saucepan, make a thin roux using half the butter and the flour.
- Whisk in the milk a little at a time until thick and smooth.
- Lowering heat to minimum, add the egg yolks and remaining butter, stirring constantly, being careful not to let the yolks curdle.
- Gradually add the lemon juice; finish with salt and a pinch of cayenne pepper or paprika.
- Optional: since we're already straying from the classic technique and ingredients, why not add a touch of saffron, which doesn't affect the flavor so much as the color, giving the sauce a gorgeous yellow hue.
Nutrition Facts : Calories 140.1, Fat 14.1, SaturatedFat 8.4, Cholesterol 115.6, Sodium 257.9, Carbohydrate 2, Sugar 0.2, Protein 1.9
EASY 3-INGREDIENT HOLLANDAISE SAUCE
This is my mother's recipe that she has been making for as long as I can remember. She always makes this to serve with steamed artichokes. Though I have eaten this sauce plenty of times, I only just recently made it for myself. I couldn't believe how easy it was to make. I don't have a double boiler pan set, so I boiled a small pot of water and put a glass bowl on top so it sat about 1-2 inches from the water. It worked perfectly.
Provided by Leilani
Categories Breakfast
Time 7m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Boil water in double boiler or sauce pan. Place glass bowl over top of sauce pan if using this method.
- Place 1/2 cup butter in double boiler or glass bowl. Allow to mostly melt.
- Add 2 egg yolks and 2 TBS lemon juice.
- Quickly whisk for 3-6 minutes or until sauce thickens to your liking.
- If sauce starts to separate, whisk faster for a minute or two longer.
- If this still doesn't make it come together again, drop an ice cube into the bowl and whisk until it is melted. I don't know why, but ice does the trick!
- Serve with artichokes, asparagus, eggs benedict, etc.
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