Processor Hollandaise Sauce Recipes

Steps:

• Add the egg yolks, lemon juice, 3/4 teaspoon salt and cayenne pepper to a medium heatproof bowl and whisk to combine.
• Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Slowly drizzle in the melted butter while whisking constantly and rapidly until the mixture is pale and has thickened, scraping down the sides of the bowl occasionally with a rubber spatula if needed. If the bowl feels hot to the touch, remove it from the heat and continue whisking until cooler. If the sauce starts to get lumpy, grainy or begins to separate, remove from the heat and whisk in a few drops of warm water. Return to the heat and continue whisking until all the butter has been added.
• Remove from the heat and adjust the seasoning with lemon juice and salt to taste. Serve immediately or cover and hold in a warm place for up to 2 hours, whisking occasionally. The sauce should not be reheated.

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

Steps:

• Place lemon juice, egg, salt and pepper in bowl of food processor.
• Blend for 1 to 3 seconds.
• Add butter while still running, then add corn or peanut oil.
• Blend in processor for 20 seconds until smooth and uniform
• Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen)
• Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley.
• Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard.
• Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind.

Steps:

• Place all ingredients, except butter, into a double boiler.
• Stir until mixture begins to thicken.
• Remove from heat; stir in butter.
• Serve over broccoli or spinache souffle.
• This will not curdle and may be kept in the refrigerator.

Steps:

• Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.
• Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.
• Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.