Best 3 As Easy Good As Can Be Sinful Hollandaise Sauce Recipes
Indulge in the delectable richness of Hollandaise sauce, a classic culinary creation celebrated for its velvety texture and vibrant yellow hue. This versatile sauce has captivated taste buds for centuries, gracing everything from eggs Benedict to asparagus and fish. In this comprehensive guide, we present an array of Hollandaise sauce recipes, each offering a unique twist on this timeless favorite.
Master the traditional French method, where egg yolks, melted butter, and lemon juice are whisked together over a bain-marie, creating a smooth and luscious emulsion. For those seeking a simplified approach, explore our no-cook blender Hollandaise, where all ingredients are blended until perfectly combined. If you're watching your calories, try our lightened-up Greek yogurt Hollandaise, a healthier alternative that doesn't compromise on flavor.
For those who love a touch of spice, our Sriracha Hollandaise adds a delightful kick, while our herbed Hollandaise incorporates fresh herbs for a burst of aromatic freshness. And for those with dietary restrictions, we've included a vegan Hollandaise made with plant-based ingredients, delivering all the creamy goodness without any animal products.
Elevate your culinary skills and savor the remarkable versatility of Hollandaise sauce. Whether you're preparing a special brunch, a gourmet dinner, or simply satisfying your craving for something rich and decadent, these recipes will guide you to Hollandaise perfection.
HOLLANDAISE SAUCE (EASY & NO-FAIL)
Hollandaise sauce is a classic creamy sauce that's perfect for brunch and comes together with 5 simple ingredients. It's easy and foolproof in a blender! Watch the video above to see how I make it.
Provided by Lisa Bryan
Categories sauce
Time 5m
Number Of Ingredients 6
Steps:
- Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
- Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
- With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
- Pour the hollandaise sauce into a small bowl and serve while warm.
Nutrition Facts : Calories 249 kcal, Carbohydrate 1 g, Protein 2 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 207 mg, Sodium 369 mg, Sugar 1 g, ServingSize 1 serving
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
AS EASY (& GOOD) AS CAN BE, SINFUL HOLLANDAISE SAUCE
Making Hollandaise sauce is Not as overly complicated, as many people seem to make it. It really doesn't need to be, as you will see from this very simple recipe, people will probably look at this compared to other more complex recipes and think something must be wrong with this one to be so easy, why would the others be harder if they didn't need to be? You got me on that one, who knows? Oh wait, I think I do know. Maybe if it's this easy to make, you'll make it too often, which can't be a good thing, right? lol This is the Hollandaise sauce I use for my eggs benedict, (& my grilled cheese eggs benedict #312190) & veggies. This is a great recipe because it uses the entire egg, so you aren't left with trying to find something to do with the whites or wasting them, or separating them. Not only is it really easy, (as long as you pay attention to what you're doing), but exceptionally good. It's definitely not low-calorie or low fat, but it is oh so good. I think I originally found it in the Joy of Cooking cookbook, but I'm not sure. I like mine a little on the lemony side, but if you do not, you can decrease the lemon juice to 2t at step one, and taste it later as it cooks, then you can add it little by little towards the end, it won't hurt anything, just makes sure it's stirred in well. Of course fresh lemon juice is always better, but not necessary. It's also fun to try it with different citrus juices, try it with lime or orange for veggies or seafood for a different twist, depending on what you're making. I hope you enjoy this as much as my family does. Prepare this right before you need it, so that it is still warm and creamy. The fresh grated nutmeg makes a world of difference, not only for this sauce, but many sauces!
Provided by Yrhaven aka Condime
Categories Sauces
Time 5m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place 3 eggs, 4-5 t (or less) lemon juice, 3 T water, in a smallish bowl, & whip with a fork, until thoroughly blended & pale yellow.
- In a nonstick pan, melt (over low heat), butter.
- Add egg mixture SLOWLY, stirring CONTINUOUSLY until sauce has thickened, immediately remove from heat, and keep stirring for a minute or so. DO NOT OVERCOOK. Before serving, add 1/2 t salt & fresh ground nutmeg, taste and add more lemon if desired.
- I sometimes add a little more lemon juice because I like mine very lemony, but I notice in many of the comments on other recipes, that people complain if it's too lemony, so taste as you go, as you can't take it away once you've added it. (notice the recipe says teaspoons not tablespoons).
- And that is it!
- It's really that simple, now go enjoy!
Nutrition Facts : Calories 209.3, Fat 21, SaturatedFat 12.1, Cholesterol 204.4, Sodium 466.1, Carbohydrate 0.8, Sugar 0.4, Protein 4.9
Tips:
- Use fresh ingredients. The fresher your ingredients, the better your hollandaise sauce will taste. This is especially important for the butter and eggs.
- Clarify your butter. Clarifying your butter will remove the milk solids, which can make your sauce grainy. To clarify butter, melt it in a saucepan over low heat. Once the butter has melted, skim off any foam that rises to the top. Then, carefully pour the clear butter into a separate bowl, leaving the milk solids behind.
- Use a double boiler. A double boiler is the best way to make hollandaise sauce because it allows you to control the temperature of the sauce. This is important because hollandaise sauce can easily curdle if it gets too hot.
- Whisk constantly. Hollandaise sauce needs to be whisked constantly while it is cooking. This will help to prevent the sauce from curdling.
- Add the butter slowly. When you are adding the butter to the egg yolks, do it slowly and gradually. This will help to prevent the sauce from curdling.
- Season to taste. Once your hollandaise sauce is finished, season it to taste with salt, pepper, and lemon juice.
Conclusion:
Hollandaise sauce is a classic French sauce that is perfect for serving with eggs, fish, and vegetables. It is also a delicious addition to sandwiches and burgers. With a little practice, you can easily make hollandaise sauce at home. Just follow the tips above and you will be sure to impress your friends and family with your culinary skills!
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