HOLLANDAISE SAUCE
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
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
HOLLANDAISE SAUCE FOR VEGETABLES
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
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
VEGGIE BENEDICT WITH HOLLANDAISE SAUCE
Steps:
- In a stainless steel bowl, add the egg yolks, wine, and lemon juice. Place the stainless steel bowl over boiling water and whisk continuously until the yolks are thoroughly heated. It should be light and fluffy from all of the air that was whipped into it, but not scrambled. Remove from the heat.
- Add a small amount of the hot water and whisk gently. Stream in the clarified butter slowly while whisking gently. Alternate between the butter and the hot water until the desired amount and consistency is achieved.
- Butter the English muffin with 1 tablespoon of butter and toast it in a skillet until golden brown. In a separate medium skillet, saute the mushrooms and onions in the remaining butter. Place the tomato slices, avocado, mushrooms, and onions on top of the English muffin. Top it off with basted eggs and hollandaise sauce and serve.
- To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter. Add 2 eggs to the pan and cook until the whites are mostly cooked. Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam. Cook until desired doneness.
STEAMED VEGETABLES WITH HOLLANDAISE SAUCE
Steam a large pot of your favorite vegetables such as broccoli, cauliflower, baby carrots, mushrooms, asparagus or make a fine mixture of all of the above and serve with this simple-to-prepare sauce. Not much time goes into this, and it's delicious. You'll need your blender for this. Yes, there's a lot of butter in this, so this...
Provided by Robyn Bruce
Categories Other Side Dishes
Time 15m
Number Of Ingredients 6
Steps:
- 1. In a blender, place the yolks, salt, mustard, lemon juice, and tabasco.
- 2. Blend for about 5 seconds. Then, while blender is turned on, pour in the butter, which should be good and hot. (the temperature of the butter is the secret to this - make it very hot, taking care not to let it burn, and the hollandaise will thicken right away).
- 3. Heat sauce for a minute in the microwave or in a pan on the stove top. If you heat it on top of the stove, stir it constantly so that it doesn't burn. Pour over top of vegetables and/or the meat you might be serving with this. (The best thing, in my opinion, is to serve the sauce on the side in a bowl with a spoon. Let each person spoon however much they would like to have over their vegetables.)
HOLLANDAISE SAUCE
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
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
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