HOLLANDAISE SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, completely melt the butter over medium-low heat. Remove the pan from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the pan. Set the butter aside in a warm spot.
- Fill a medium saucepan with a couple inches of water, and bring to a simmer over medium heat.
- In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.
- Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper to taste. (If the sauce is very thick add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.
SAUCE ESSENTIALS: DOWN AND DIRTY HOLLANDAISE
People have accused my recipes as being pretentious and over complicated... ME?? REALLY?? But, hey, I can do easy/peasy too. :-) I learned to make a classic Hollandaise at Cordon Bleu, and I have posted that recipe. I describe this recipe as more of a down-and-dirty Hollandaise. If you are in a decadent mood, but do not wish to spend the time making a classic Hollandaise, here ya go. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Sauces
Number Of Ingredients 6
Steps:
- PREP/PREPARE
- If you are interested in doing a classic Hollandaise, here is the recipe: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/andy-s-cooking-class-hollandaise-sauce.html?r=2 Everyone should create a classic Hollandaise at least once in their lifetime.
- Why clarified butter? Clarified butter does not contain any water, or milk solids, and the water can cause your Hollandaise to separate... I HATE it when that happens. If you do not have any clarified butter, take the butter that you have, gently melt it over medium-low heat until the foaming subsides. When the foaming subsides that means all the water has evaporated, use a small spoon to scoop off the foam, and there you go. One other thing, the water in regular butter obviously takes up volume, so if you are using this method start with 11 tablespoons of unsalted (not salted ) butter.
- Did you know you can freeze egg whites? We are using three egg yolks, and eggs also have another component; the whites. Just proportion the whites in an old ice tray, freeze, then store in a Ziploc bag until needed. Waste not... Want not.
- I recommend using clarified butter, if you wish to make your own, I posted a recipe, along with a video: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/double-boiler-clarified-butter-with-video.html?r=2
- I have been finding more-and-more ways to work with my stick blender, and this way of making a simple Hollandaise is brilliant. Now, if you want, you can always use a blender; however, this way is just about foolproof. If you are looking for a way to make perfect mayonnaise every time, check this recipe out: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=3
- Gather your ingredients (mise en place).
- Melt the butter, and reserve.
- Add the egg yolks, lemon juice, and salt to the bowl of a blender, or in a jar that will fit a stick blender, and blend until they begin to lighten in color, about 30 seconds.
- Chef's Note: Before you blend the eggs, put the butter on a burner, and make sure the liquid is hot... not boiling, but hot. When you add it to the eggs this will help to partially set the eggs, and create a creamy sauce.
- Set the stick blender , or the blender to low, and slowly drizzle in the butter. Slow is the way to go.
- Do a final tasting for proper seasoning, and keep warm until needed.
- I usually place the Hollandaise in small container, and place that into a bowl or pan of hot water.
- PLATE/PRESENT
- Use anywhere you would use a classic Hollandaise... Poached eggs comes to mind. Enjoy.
- Keep the faith, and keep cooking.
CLASSIC HOLLANDAISE
Hollandaise is a French classic that's easy to make at home. Egg yolks, lemon juice and butter are emulsified into creamy, light and bright sauce. It's delicious drizzled over poached eggs or asparagus. We've provided some tips to troubleshoot the sauce. The key is to control the heat properly so the eggs don't scramble.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 cup
Number Of Ingredients 5
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.
HOLLANDAISE SAUCE
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
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
EASY HOLLANDAISE SAUCE
Hollandaise sauce in a blender.
Provided by K Knox
Time 10m
Yield 4
Number Of Ingredients 6
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
ONE-MINUTE HOLLANDAISE SAUCE
It's true: fast, easy, and yummy! You can make eggs Benedict, chicken or steak Neptune at home in no time. For a more savory dish, substitute red wine vinegar for the lemon juice and sprinkle in dried tarragon.
Provided by SUNKIST2
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 11m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 0.8 g, Cholesterol 163.7 mg, Fat 25.3 g, Protein 1.7 g, SaturatedFat 15.4 g, Sodium 207.8 mg, Sugar 0.3 g
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
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