Indulge in the delectable world of Hollandaise sauce, a classic culinary creation that elevates simple dishes to gastronomic heights. This luscious, velvety sauce, often served atop eggs Benedict and asparagus, is a testament to the transformative power of culinary artistry. Its rich, buttery flavor and creamy texture add a touch of elegance and sophistication to any meal. In this article, we present a diverse collection of Hollandaise sauce recipes, each offering a unique twist on this beloved sauce. From the traditional Julia Child blender Hollandaise to a lighter and healthier version using Greek yogurt, these recipes cater to various dietary preferences and culinary skills. Embark on a culinary journey as we explore the versatility and allure of Hollandaise sauce, transforming ordinary meals into extraordinary culinary experiences.
Here are our top 3 tried and tested recipes!
JULIA CHILD'S BLENDER HOLLANDAISE
3 egg yolks 1/4 tsp salt Pinch of pepper (I use a small pinch of cayenne) 1-2 tbsp fresh lemon juice (I use closer to 2 tbsp) 1/2 cup unsalted butter
Provided by Life With Lemons
Categories Sauces
Time 3m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- place all ingredients except butter in blender.
- blend then add butter and blend again.
Nutrition Facts : Calories 1286.8, Fat 139, SaturatedFat 83.6, Cholesterol 989.4, Sodium 821.4, Carbohydrate 3.7, Fiber 0.1, Sugar 0.9, Protein 11.1
BLENDER HOLLANDAISE SAUCE
Steps:
- In a blender combine yolks, pepper and 1 tablespoon lemon juice.
- In a small saucepan heat the clarified butter until bubbling hot.
- Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot clarified butter in a thin stream into whirring egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much.
- Taste the sauce and adjust the seasoning with lemon juice, salt and pepper.
JULIA CHILD'S HOLLANDAISE SAUCE
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
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.
Tips:
- Use fresh egg yolks and lemon juice for the best flavor.
- Make sure the butter is melted and hot but not boiling.
- Add the melted butter slowly to the egg yolks, whisking constantly.
- If the sauce starts to curdle, remove it from the heat and whisk in a tablespoon of cold water.
- Serve the hollandaise sauce immediately, or keep it warm in a double boiler.
Conclusion:
Blender hollandaise is a quick and easy way to make a classic sauce. It's perfect for eggs Benedict, steamed vegetables, or grilled fish. With a few simple tips, you can make a delicious hollandaise sauce that will impress your friends and family.
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