Best 4 Healthier Hollandaise Sauce With Variations Recipes

Steps:

• Blend everything together 1-2 mins until smooth.
• Heat in microwave on full power (covered ) for 45-60 seconds or until consistency of gravy.

CLASSIC HOLLANDAISE

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.

HEALTHIER HOLLANDAISE SAUCE WITH VARIATIONS

Steps:

• Melt butter in a small saucepan over low heat.
• Cook, swirling the pan, until butter turns golden, 30 to 60 seconds.
• Pour into a small bowl and set aside.
• Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne (and mustard, if using) in a heavy medium saucepan until smooth.
• In a small bowl, lightly beat egg.
• Whisk egg and remaining 1/2 cup buttermilk into cornstarch mixture.
• Set saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer (low boil).
• Cook, whisking, for 15 more seconds.
• Remove from heat and whisk in lemon juice (or orange juice, if using) and reserved golden butter.
• Serve hot or warm.
• MAKE AHEAD TIP:Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.

BASIC HOLLANDAISE SAUCE

Steps:

• Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended - the mixture should never be beaten but stirred, evenly, vigorously and continually. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section). Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne.