Best 20 Hollandaise Sauce Recipes

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Hollandaise sauce, a classic French culinary art, is a creamy, rich, and flavorful sauce that has become a staple in many kitchens worldwide. Its versatility makes it a perfect accompaniment to various dishes, from simple poached eggs to luxurious lobster. This versatile sauce is not only a culinary delight but also surprisingly easy to make at home, requiring just a few basic ingredients and a bit of patience.

In this article, we bring you a collection of foolproof Hollandaise sauce recipes that cater to different preferences and dietary needs. From the traditional French Hollandaise to vegan and gluten-free variations, we have got you covered. Whether you are a seasoned home cook or just starting your culinary journey, these recipes will guide you step-by-step to create a perfect Hollandaise sauce that will elevate your dishes to new heights of flavor.

Let's cook with our recipes!

HOLLANDAISE SAUCE



Hollandaise Sauce image

Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.

Provided by Tyler Florence

Categories     condiment

Time 20m

Yield 1 cup

Number Of Ingredients 12

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise Sauce, recipe above
Fresh chopped parsley, for garnish

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

EGGS BENEDICT AND EASY HOLLANDAISE SAUCE



Eggs Benedict and Easy Hollandaise Sauce image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

4 extra-large eggs, at room temperature
2 thin slices of prosciutto
2 English muffins, sliced in half and toasted
Easy Hollandaise Sauce (recipe follows)
Minced fresh chives, for serving
2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

Steps:

  • Preheat the oven to 400 degrees.
  • Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
  • Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
  • Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
  • Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
  • "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

HOLLANDAISE SAUCE



Hollandaise Sauce image

One of the "mother" sauces in classic French cuisine, this fundamental is perhaps best known in the United States as a decadent topping to eggs benedict. While this is indeed a wonderful way to use hollandaise, this creamy, rich, lemon-tinged sauce has so many other uses! And because hollandaise sauce is so easy to make-containing only butter, eggs and lemon-it's worth committing to memory.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 12

Number Of Ingredients 3

3 large egg yolks
1 tablespoon lemon juice
1/2 cup firm butter

Steps:

  • In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
  • Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
  • Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

Nutrition Facts : Calories 80, Carbohydrate 0 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 4 1/2 g, ServingSize 1 Tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g

QUICK AND EASY HOLLANDAISE SAUCE IN THE MICROWAVE



Quick and Easy Hollandaise Sauce in the Microwave image

Quick and easy hollandaise sauce. Makes enough for 2 servings of eggs benedict or asparagus. I've tried several ways to make hollandaise sauce; this method works every time and is very quick. My kids love it. I put poached egg on toast or biscuit and top with sauce. I also add crumbled sausage with jalapeno and garlic.

Provided by scottki

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 2

Number Of Ingredients 5

2 egg yolks
¼ lemon, juiced, or to taste
1 pinch salt
1 pinch cayenne pepper
¼ cup salted butter, melted

Steps:

  • Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
  • Heat in microwave for 15 to 20 seconds; whisk.

Nutrition Facts : Calories 257.3 calories, Carbohydrate 1 g, Cholesterol 265.9 mg, Fat 27.4 g, Protein 2.9 g, SaturatedFat 16.2 g, Sodium 249 mg, Sugar 0.2 g

BLENDER HOLLANDAISE SAUCE



Blender Hollandaise Sauce image

The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!

Provided by chellebelle

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 5

3 egg yolks
¼ teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
½ cup butter

Steps:

  • In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  • Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 0.6 g, Cholesterol 143.1 mg, Fat 17.5 g, Protein 1.5 g, SaturatedFat 10.5 g, Sodium 119.2 mg, Sugar 0.1 g

ONE-MINUTE HOLLANDAISE SAUCE



One-Minute Hollandaise Sauce image

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

½ cup butter
2 egg yolks
1 tablespoon lemon juice
1 tablespoon milk
salt and ground black pepper to taste

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

EASY HOLLANDAISE SAUCE



Easy Hollandaise Sauce image

Hollandaise sauce in a blender.

Provided by K Knox

Time 10m

Yield 4

Number Of Ingredients 6

½ cup unsalted butter
2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
¾ teaspoon coarse salt
1 pinch ground cayenne pepper

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

CLASSIC HOLLANDAISE SAUCE



Classic Hollandaise Sauce image

The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!

Provided by Stoddard Whitridge

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 6

3 egg yolks
½ lemon, juiced
1 teaspoon cold water
1 teaspoon salt
1 teaspoon ground black pepper
½ cup butter

Steps:

  • In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 1.5 g, Cholesterol 143.1 mg, Fat 17.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 10.5 g, Sodium 500.9 mg, Sugar 0.1 g

JULIA CHILD'S HOLLANDAISE SAUCE



Julia Child's Hollandaise Sauce image

This classic recipe comes from "Julia and Jacques Cooking at Home" that was published in 1999.

Provided by chia2160

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 7

3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice, if needed (or more)
6 -8 ounces very soft unsalted butter
1 dash cayenne pepper
salt, to taste
fresh ground white pepper, to taste

Steps:

  • Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
  • Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
  • To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
  • As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
  • By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
  • Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

BLENDER HOLLANDAISE SAUCE



Blender Hollandaise Sauce image

This nearly foolproof technique lets the blender do the sauce-making for you, yielding a slightly thicker hollandaise that is still creamy, smooth and perfect for topping poached eggs or steamed asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 6

3/4 cup (1 1/2 sticks) unsalted butter
3 large egg yolks
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Pinch of cayenne pepper
Pinch of freshly ground black pepper

Steps:

  • Melt butter in a saucepan over low heat and let cool slightly.
  • Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. Blend to combine. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
  • The sauce is best if used immediately but can sit for about 30 minutes over hot water in a bain-marie or in a Thermos.

WHITE ASPARAGUS WITH HOLLANDAISE SAUCE



White Asparagus with Hollandaise Sauce image

The tender crunch of white asparagus benefits from rich and creamy homemade Hollandaise Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 4

6 quarts water
3 tablespoons coarse salt
3 to 4 bunches (3 to 4 pounds) white asparagus, peeled and tough ends of stalks trimmed by 1 inch
Hollandaise Sauce for white asparagus

Steps:

  • Bring the water to a boil in a large stockpot, and add the salt. Place asparagus spears in the water; cook just until tender, about 5 minutes. Gently transfer to a colander to drain, being careful not to damage the tips. Blot dry with paper towels, and arrange on a large serving platter. Serve warm with hollandaise sauce.

EGGS BENEDICT WITH HOLLANDAISE SAUCE (THREE WAYS)



Eggs Benedict with Hollandaise Sauce (Three Ways) image

This recipe includes an adaptation of my brother Merlin's blender hollandaise sauce, which originated from the Joy of Cooking hollandaise recipe. As a family tradition that started when Merlin and I were in our twenties, after opening presents on Christmas morning, my brother would make eggs Benedict for everyone using the leftover ham from our Christmas Eve dinner. To use his words, not mine, he didn't ever contribute much to the holiday, so this was his way of making up for it, and I'll tell ya, it earned my forgiveness--at least for a day. We would then proceed to lounge around and watch TV and sleep the rest of the day in our ugly Christmas pajamas (also a Christmas tradition in our family).

Provided by Waylynn Lucas

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

3 egg yolks
Juice of 1/2 lemon
1/2 teaspoon Dijon mustard
Pinch of cayenne pepper, plus more for garnish
1/2 teaspoon fine sea salt
7 tablespoons unsalted butter
1 tablespoon distilled white vinegar
2 English muffins, split
4 large eggs
4 slices cooked ham, 4 slices smoked salmon, or 16 stalks steamed asparagus
Fresh dill or chopped chives, for garnish

Steps:

  • Fill a medium to large pot with 4 inches of water. Bring the water to a rolling boil. Reduce the heat to maintain a simmer and cover the pot.
  • To make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, mustard, cayenne, and salt and blend it briefly to combine.
  • In a small skillet or pot, melt the butter over medium heat. Once it's almost fully melted and starting to bubble but there are still a few pieces of solid butter remaining, remove it from the heat. (Please note: Do not melt the butter in the microwave, as you don't have control over the temperature and the temperature is key for making this blender hollandaise sauce.)
  • With the lid on the blender, turn it on low to medium speed, then slowly and carefully remove the cap in the lid (keeping the lid on) and pour in a little butter. Blend until the butter is incorporated, then with the blender running, carefully pour in the rest of the butter, little by little.
  • Be careful, because this can splatter and make a very big mess! The mixture should instantly thicken up and create a delicious smooth hollandaise sauce. If it fails to thicken up right away, blend it on really high speed for a minute.
  • Keep the hollandaise sauce in the blender jar and give it a quick blend every minute or so or place the blender jar in a large bowl of warm water to keep the sauce warm so a film doesn't form on the top.
  • To make the eggs Benedict: Take the lid off the pot of water and add the vinegar.
  • Put the English muffin halves in the toaster. The English muffins and eggs will take the same amount of time, so you want to have the English muffins toasted and ready when the eggs finish cooking.
  • Crack one of the eggs into a small bowl. With a spoon, give the simmering water in the pot a quick clockwise stir so there is a little movement in the water. Once the water has almost stopped swirling, gently and carefully dip the bowl into the top of the water and dump the egg into the water. Without agitating the water again, repeat with the other eggs. Poach the eggs for 3 to 4 minutes. You want the whites to be completely set but the yolks to still be jiggly.
  • Place a slice of ham, a slice of smoked salmon, or 4 stalks of cooked asparagus on top of each toasted English muffin half.
  • Pull each egg out of the water with a slotted spoon. Give it a little shake to let the water drain off, then place it on top of the prepared English muffin. Top each with a couple of generous spoonfuls of the hollandaise sauce. Garnish with a quick shake of cayenne and dill or chives, and you are ready to enjoy!

MOCK HOLLANDAISE SAUCE



Mock Hollandaise Sauce image

When I need a quick and easy sauce for veggies or poached eggs, I stir this together for instant 'Hollandaise'.

Provided by Susan Baker

Categories     Other Sauces

Time 5m

Number Of Ingredients 3

1/2 c melted butter
1/2 c real mayonnaise
1/2 tsp lemon juice (or to taste)

Steps:

  • 1. Melt the butter (I use 'I can't believe it's not butter' light) in the microwave
  • 2. Whisk in the mayonnaise (I use Hellmann's light) and the lemon juice
  • 3. Let sit at room temperature until veggies are cooked, then pour sauce directly onto them. The heat from the veggies heats the sauce.
  • 4. This is a great quickie sauce for broccoli, asparagus or quick eggs benedict.

EASY HOLLANDAISE SAUCE



Easy Hollandaise Sauce image

This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict Casserole recipe #121583 (I suggest making double the amount of sauce for the Eggs Benedict Casserole, as it's so yummy!), over asparagus spears or your favorite vegetables, or with seafood etc. Delicious! A delightfully easy microwave recipe that I am so happy to have discovered--from the newspaper.

Provided by BecR2400

Categories     Sauces

Time 6m

Yield 1 1/2 cups sauce, 10 serving(s)

Number Of Ingredients 5

1/2 cup butter (1 stick)
4 large egg yolks
1/2 cup heavy cream (or whipping cream)
2 tablespoons lemon juice
1 teaspoon Dijon mustard

Steps:

  • Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
  • Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
  • Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.
  • NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.

Nutrition Facts : Calories 145.3, Fat 15.4, SaturatedFat 9.2, Cholesterol 114.5, Sodium 94.5, Carbohydrate 0.8, Sugar 0.1, Protein 1.4

BLENDER HOLLANDAISE SAUCE



Blender Hollandaise Sauce image

This is a quick, easy and virtually foolproof hollandaise sauce. The recipe can be doubled and if there happens to be left overs you can reheat in the microwave.

Provided by PaulaG

Categories     Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

2 egg yolks
1 -2 tablespoon lemon juice
1 dash cayenne pepper
1/2 cup butter, melted

Steps:

  • Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
  • Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
  • To serve, heat sauce slowly in top of double boiler over hot water.
  • An excellent addition to cooked veggies, fish or poached eggs.
  • To reheat in the microwave: Pour the sauce into a microwave safe glass measuring cup.
  • Heat at 30% power until heated through, stirring after every 30 seconds.

CREAMY HOLLANDAISE SAUCE



Creamy Hollandaise Sauce image

This creamy, slightly tart Hollandaise sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat LOW so that the egg yolks don't curdle, and to whisk constantly.

Provided by STEPHANO

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 7

4 egg yolks
3 ½ tablespoons lemon juice
1 pinch ground white pepper
⅛ teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
¼ teaspoon salt

Steps:

  • Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  • Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

Nutrition Facts : Calories 463.7 calories, Carbohydrate 2 g, Cholesterol 326.9 mg, Fat 50.4 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 30.7 g, Sodium 482.2 mg, Sugar 0.5 g

HOLLANDAISE SAUCE



Hollandaise Sauce image

This traditional sauce shared by our test kitchen adds an elegant touch to fresh steamed asparagus. The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli.

Provided by Taste of Home

Time 30m

Yield 1 cup.

Number Of Ingredients 7

3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup butter, melted
1/8 teaspoon salt
1/8 teaspoon paprika
Dash white pepper

Steps:

  • In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in the salt, paprika and pepper. Serve immediately.

Nutrition Facts : Calories 124 calories, Fat 13g fat (8g saturated fat), Cholesterol 110mg cholesterol, Sodium 155mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

POACHED SALMON WITH GRAPEFRUIT OLIVE OIL HOLLANDAISE SAUCE



Poached Salmon with Grapefruit Olive Oil Hollandaise Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 14

1/2 Ruby Red grapefruit, room temperature
3 large egg yolks
1 teaspoon white-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon cayenne pepper, plus more for serving
1/2 cup mild-flavored extra-virgin olive oil, warmed up
Zest from 1 Ruby Red grapefruit, peeled into long strips, plus 1/4 cup juice
1 quart fish or chicken broth, preferably homemade or canned low-sodium
1 small red onion, cut into eighths, or 4 red cipollini onions, peeled
1 small fennel bulb, sliced lengthwise into 6 pieces, plus 2 stalks with fronds
1/2 teaspoon coarse salt
10 black peppercorns
4 skinless salmon fillets, preferably wild (about 4 ounces each)
1 baguette, sliced and toasted, for serving

Steps:

  • Hollandaise: Finely grate 3/4 teaspoon zest from grapefruit, then squeeze 1/4 cup juice; strain. Transfer zest and juice to a small saucepan with egg yolks, vinegar, salt, and cayenne. Whisk together continuously over medium heat until warmed through and slightly thickened, 2 to 3 minutes. (Do not let curdle; if mixture begins to heat too quickly, lower heat.) Slowly whisk in oil; continue whisking until thickened, about 1 minute. Remove from heat. Press plastic wrap directly on surface of hollandaise; set aside.
  • Salmon: Place grapefruit zest and juice in a large Dutch oven with broth, onion, fennel, salt, peppercorns, and 1 quart water. Bring to a simmer, then adjust heat as necessary to maintain broth temperature at 190 degrees on a thermometer. Cover and cook until fennel is tender, about 10 minutes.
  • Add fish to poaching liquid and simmer, adjusting heat as necessary to maintain broth temperature at 190 degrees on thermometer, until cooked through, about 5 minutes. Transfer salmon to serving plates alongside fennel, onion, and zest strips. Pour hollandaise over fish and garnish with cayenne. Serve with toasted baguette slices.

MOCK HOLLANDAISE SAUCE



Mock Hollandaise Sauce image

Make and share this Mock Hollandaise Sauce recipe from Food.com.

Provided by Margi

Categories     Sauces

Time 6m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 cup milk
1 egg yolk
1 tablespoon lemon juice
salt and pepper

Steps:

  • Melt the butter over medium heat.
  • Add flour and cook for 1 min.
  • while stirring with a whisk or fork.
  • Remove from heat.
  • Add milk.
  • Whisk until smooth.
  • Beat in the egg yolk and cook for 1 min.
  • Stir in the lemon juice, salt and pepper.
  • Serve over scrambled eggs, cooked asparagus, broccoli or spinach.

CREAMY MOCK HOLLANDAISE SAUCE



Creamy Mock Hollandaise Sauce image

This sauce is great on poultry, fish, rare beef, steamed veggies (especially asparagus, broccoli, or cauliflower), whole grains, and wild rice.

Provided by Andie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 9m

Yield 4

Number Of Ingredients 5

3 ounces cream cheese, softened
2 egg yolks
2 tablespoons lemon juice
¼ teaspoon fine salt
½ cup milk, or as needed

Steps:

  • Mix cream cheese and egg yolks together in a bowl with an electric mixer. Stir lemon juice and salt together in a separate small bowl.
  • Transfer cream cheese mixture to saucepan over low heat; whisk in lemon juice mixture. Increase heat to medium-low; bring cream cheese mixture to a boil, whisking constantly, about 3 minutes. Whisk milk in gradually until desired consistency is reached. Continue to cook, whisking constantly, until smooth sauce forms, 1 to 2 minutes.

Nutrition Facts : Calories 117.6 calories, Carbohydrate 2.9 g, Cholesterol 128.3 mg, Fat 10.2 g, Protein 4 g, SaturatedFat 5.8 g, Sodium 224.8 mg, Sugar 1.7 g

Tips:

  • Choose the right ingredients: Make sure to use fresh, high-quality ingredients, especially the butter and egg yolks. The better the ingredients, the better the sauce will taste.
  • Clarify the butter: This step removes the milk solids from the butter, resulting in a richer, more flavorful sauce. You can clarify butter by melting it in a saucepan over low heat and then skimming off the foam that rises to the top.
  • Use a double boiler or heatproof bowl: This will help to prevent the sauce from curdling. If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water.
  • Whisk constantly: This will help to incorporate air into the sauce and prevent it from curdling. You should whisk the sauce until it has thickened and coats the back of a spoon.
  • Season to taste: Add salt, pepper, and lemon juice to taste. You can also add other herbs and spices, such as cayenne pepper, paprika, or tarragon.
  • Serve immediately: Hollandaise sauce is best served immediately after it is made. If you need to keep it warm, place it in a thermos or a double boiler over low heat.

Conclusion:

Hollandaise sauce is a delicious and versatile sauce that can be used to enhance a variety of dishes. It is especially popular with eggs Benedict, asparagus, and seafood. With a little practice, you can easily make hollandaise sauce at home. Just remember to use fresh, high-quality ingredients and to whisk constantly to prevent the sauce from curdling.

Here are some additional tips for making hollandaise sauce:

  • If you are using a blender to make the sauce, be sure to use a low speed and blend for only a few seconds. Over-blending can cause the sauce to become too thick.
  • If the sauce does curdle, you can try to save it by whisking in a tablespoon of cold water or cream. You can also try placing the sauce in a blender and blending it for a few seconds.
  • Hollandaise sauce can be stored in the refrigerator for up to 2 days. However, it is best to reheat it gently over low heat before serving.

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