Best 7 Creole Hollandaise Sauce Recipes
**Creole Hollandaise Sauce: A Culinary Journey from France to Louisiana**
In the realm of classic French cuisine, the velvety richness of Hollandaise sauce reigns supreme. This luscious emulsion of egg yolks, clarified butter, and lemon juice has captivated palates for centuries. Yet, when this culinary treasure embarked on a journey across the Atlantic to the vibrant shores of Louisiana, it underwent a transformation, infusing Creole influences to create a harmonious blend of flavors known as Creole Hollandaise sauce.
This article presents a collection of Creole Hollandaise sauce recipes that showcase the diversity and versatility of this delectable condiment. From the traditional French technique to contemporary interpretations infused with Creole spices and ingredients, these recipes offer a culinary adventure that will tantalize your taste buds and elevate any dish to new heights.
**1. Classic French Hollandaise Sauce:**
Embark on a culinary journey to the heart of French gastronomy with this classic Hollandaise sauce recipe. Master the art of emulsifying egg yolks and clarified butter, achieving a smooth and creamy texture that perfectly complements asparagus, eggs Benedict, and seafood.
**2. Creole Hollandaise Sauce:**
Experience the fusion of French elegance and Creole zest with this Creole Hollandaise sauce. Incorporate a medley of Cajun spices, such as cayenne pepper, paprika, and garlic, to create a vibrant and flavorful sauce that pairs wonderfully with seafood, chicken, and vegetables.
**3. Lemon-Herb Hollandaise Sauce:**
Brighten your dishes with the invigorating flavors of lemon and herbs in this Lemon-Herb Hollandaise sauce. Zesty lemon juice and a selection of fresh herbs, including tarragon, chives, and parsley, infuse a refreshing and aromatic twist to the classic sauce. Serve it over grilled fish, steamed vegetables, or as a dipping sauce for artichokes.
**4. Roasted Garlic Hollandaise Sauce:**
Indulge in the savory depth of roasted garlic in this Roasted Garlic Hollandaise sauce. Roasted garlic adds a nutty and caramelized flavor that complements rich dishes such as beef tenderloin, roasted potatoes, and grilled vegetables.
**5. Avocado Hollandaise Sauce:**
Embrace the creamy richness of avocado in this innovative Avocado Hollandaise sauce. This unique interpretation of the classic sauce incorporates mashed avocado, resulting in a smooth and velvety texture with a hint of green color. Enjoy it as a topping for eggs Benedict, tacos, or as a dip for tortilla chips.
**6. Spicy Hollandaise Sauce:**
Ignite your taste buds with the fiery heat of this Spicy Hollandaise sauce. Infused with a blend of chili peppers, cayenne pepper, and paprika, this sauce adds a thrilling kick to grilled meats, shrimp, and roasted vegetables.
**7. Béarnaise Sauce:**
Explore the classic French sauce derived from Hollandaise, known as Béarnaise sauce. This variation introduces a delightful combination of tarragon, shallots, and white wine vinegar, creating a rich and flavorful sauce that perfectly complements grilled meats, fish, and vegetables.
With these Creole Hollandaise sauce recipes, you'll embark on a culinary voyage that spans continents and cultures. From the timeless elegance of French cuisine to the vibrant flavors of Creole cooking, these sauces will transform your meals into extraordinary culinary experiences.
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
BASIC CREOLE SAUCE
I cook a big batch of this sauce and keep in the freezer for when I need to pull together a quick dinner party or supper for my family. Just reheat and add a combination of shrimp, sausage, or chicken and serve over hot rice. Add in a combination of the optional ingredients to make it your own. You will have a meal fit for company.
Provided by NancySacTown
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h15m
Yield 24
Number Of Ingredients 21
Steps:
- Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
- Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
- Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
- Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
- Allow the sauce to cool completely.
- To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 6.9 g, Cholesterol 0.3 mg, Fat 1.5 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 229.2 mg, Sugar 3.4 g
CREOLE HOLLANDAISE SAUCE
Make and share this Creole Hollandaise Sauce recipe from Food.com.
Provided by AlainaF
Categories Sauces
Time 10m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in sauce pan, add flour and stir until smooth.
- Pour stock or hot water in slowly, stirring to blend smooth.
- Add lemon juice, chili powder, mayo, white pepper, and salt.
- Whip with a whisk and add egg yolk.
- Can be served hot or cold.
- If thinner mixture is desired, use vinegar to cut consistency.
Nutrition Facts : Calories 101.5, Fat 9.3, SaturatedFat 4.4, Cholesterol 58.7, Sodium 261.3, Carbohydrate 3.9, Fiber 0.3, Sugar 0.6, Protein 1.1
CREOLE HOLLANDAISE SAUCE
Oh wow! While looking for recipes for my Cajun/Creole Cookbook for ZWT9, I found this. Shamelessly swiped from foodgeeks.com, I edited it ever so slightly to how I've made hollandaise since I was 15. I love hollandaise & can't wait to try this version!
Provided by Elmotoo
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Beat yolks in the top of a double boiler.
- Add butter by the tablespoon & whisk in completely before adding the next tablespoon. Keep whisking.
- Add remaining ingredients. Whisk more. Serve warm.
- Good on eggs benedict, crab cakes, in a bowl -- .
CREOLAISE SAUCE
What if you seasoned hollandaise with a spicy Creole mustard? You'd get this sauce, which Marion Burros brought to The Times in 1983, part of a piece on Cajun cooking. In it, she highlighted Chez Marcelle in Broussard, where Marcelle Bienvenu served this particular sauce alongside stuffed crabs, one of the restaurant's specialties. But the sauce can stand on its own, as a stand-in for regular hollandaise. Pair it with eggs, or asparagus, for a bit more kick than the original.
Provided by Marian Burros
Categories condiments, sauces and gravies, appetizer
Time 15m
Yield About 1 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter over low heat; let white milk solids settle to the bottom. Skim white froth off surface. Pour off clear yellow liquid, leaving sediment in pan. Set aside 1 cup clarified butter.
- Combine yolks and water in top of double boiler and whisk over warm water, until mixture is thick. Set in pan of ice water to halt cooking process.
- Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 91 milligrams, Sugar 0 grams, TransFat 1 gram
CREOLE SAUCE
from southernfood.about.com - Use this flavorful sauce as a base for fried green tomatoes or eggplant, or serve it as a sauce with seafood and rice or pasta.
Provided by Az B8990
Categories Cajun
Time 25m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter and oil in a medium saucepan.
- Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
- Stir in all remaining ingredients.
- Simmer over low heat for about 10 minutes.
- Taste and adjust seasoning.
- Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.
Nutrition Facts : Calories 118.5, Fat 6.9, SaturatedFat 2.5, Cholesterol 7.6, Sodium 542.4, Carbohydrate 14.1, Fiber 4.2, Sugar 6, Protein 2.8
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
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the sauce will taste. This is especially true for the eggs and butter.
- Clarify the butter: Clarifying the butter removes the milk solids, which can make the sauce grainy. To clarify butter, melt it in a saucepan over low heat until the milk solids separate and rise to the top. Then, skim off the milk solids and discard them.
- Use a double boiler: A double boiler is a gentle way to cook the sauce without curdling the eggs. To make a double boiler, place a heatproof bowl over a saucepan of simmering water. The bowl should not touch the water.
- Whisk constantly: Whisking the sauce constantly will help to prevent it from curdling. If the sauce does start to curdle, remove it from the heat and whisk in a tablespoon of cold water.
- Season to taste: Once the sauce is cooked, season it to taste with salt, pepper, and cayenne pepper. You can also add a squeeze of lemon juice or a pinch of paprika.
Conclusion:
Creole hollandaise sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is perfect for eggs Benedict, asparagus, or fish. With a few simple tips, you can make a perfect Creole hollandaise sauce every time.
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