Best 4 Rich Hollandaise Sauce Recipes
Indulge in the culinary delight of hollandaise sauce, a luscious, rich, and creamy emulsion that elevates any dish with its velvety texture and tangy flavor. Originating from French cuisine, this classic sauce has become a versatile accompaniment to a variety of dishes, from eggs Benedict and asparagus to fish and vegetables. Hollandaise sauce is characterized by its delicate balance of butter, egg yolks, lemon juice, and a pinch of cayenne pepper, resulting in a smooth and flavorful sauce that complements a wide range of culinary creations. In this article, we present three delectable recipes that showcase the versatility of hollandaise sauce: the classic hollandaise sauce, a lightened-up version using Greek yogurt, and a flavorful variation infused with roasted red peppers. Each recipe provides step-by-step instructions and helpful tips to ensure a perfect sauce every time. Whether you're a seasoned chef or a home cook looking to impress your guests, these hollandaise sauce recipes will add a touch of elegance and sophistication to your culinary creations.
Check out the recipes below so you can choose the best recipe for yourself!
HOLLANDAISE SAUCE
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
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
RICH HOLLANDAISE SAUCE
This is the classic way to make Hollandaise that I learned in culinary school. It is so much less intimidating now. Once the technique is mastered, it's a great tool to have on hand to transform and elevate many dishes at home. Serve over eggs Benedict or simple poached eggs and toast. Also great with steamed asparagus or broccoli.
Provided by NicoleMcmom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
- Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
- Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 0.6 g, Cholesterol 187.4 mg, Fat 22.1 g, Protein 2 g, SaturatedFat 13.2 g, Sodium 167.9 mg, Sugar 0.1 g
HOLLANDAISE SAUCE
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
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.
HOLLANDAISE SAUCE
This rich yet airy, velvety sauce is made by enriching an acidic liquid with egg yolks and then thickening with butter. Here, we used a wine reduction, but you can skip that step and simply whisk eggs with 1 teaspoon lemon juice and 1/4 cup boiling water. As one of the French "mother sauces," its preparation is a basic culinary technique that can be varied to create other sauces in the same family (often referred to as "warm emulsions"). By changing the acidic liquid to blood orange juice and zest, you get sauce Maltaise, typically served over steamed asparagus; tangerine juice and zest flavor Mikado sauce. Perhaps the best-known variation is Béarnaise, a traditional accompaniment for steak. To make it, prepare the hollandaise as directed, adding tarragon (the defining flavor of Béarnaise) to the reduction mixture. As it is designed to demonstrate, the method is the key to making the sauce, not the specific ingredients used to give it flavor. When making hollandaise or any of its variations, using gentle heat is critical to achieving the right consistency. The best-and classic-way to do this is to "cook" it in a bain marie, or hot-water bath, instead of directly over a burner.
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Make reduction Combine wine, vinegar, shallot, and peppercorns in a small skillet over medium-high heat; cook until reduced to 1 tablespoon, 3 to 4 minutes. Add the boiling water and strain through a fine sieve into a heatproof nonreactive (stainless-steel or glass) bowl.
- Prepare bain marie (hot-water bath) Fill a medium saucepan with 2 inches of water and bring to a boil, then reduce heat so water is barely simmering.
- Heat egg yolks Add egg yolks to strained reduction and whisk, off the heat, until they become pale. Place bowl over the bain-marie. Whisking constantly, cook until the mixture is thick enough to hold a trail from the whisk and begins to hold its shape when drizzled from the whisk. Remove from heat. Wipe off any mixture that may have cooked onto the side of the pot with a damp paper towel to prevent any lumps from forming.
- Incorporate butter Whisking constantly, add butter 1 tablespoon at a time, whisking until each addition is incorporated completely before adding the next. When all the butter has been added, season with lemon juice, salt, and cayenne. 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.
- Although traditionally made with melted clarified butter (page 88), softened butter emulsifies more readily with the egg yolks and produces a lighter texture.
- Do not overheat the egg yolks; "temper" them instead by mixing with a bit of boiling water before placing in the hot-water bath to keep them from scorching.
- Simmer over very low heat. If the egg mixture is heated too quickly, it turns grainy; if cooked too long over too high a temperature, it will scramble.
- Add butter gradually to allow the mixture to emulsify. Adding too quickly will cause the emulsion to "break" or separate, preventing the liquid and butter from combining.
- Adjust the finished sauce with water to thin, and add lemon juice, salt, and cayenne pepper to flavor.
- If not serving immediately, cover with plastic wrap, pressing it directly on the surface of the sauce to prevent a skin from forming, and set over a pot of water that has been brought to a simmer and then removed from heat, or in a warm spot on the stove for up to 1 hour. Alternatively, store in a clean thermos warmed with hot but not boiling water, holding it for 2 or 3 hours at most.
Tips:
- Use fresh egg yolks: Fresh egg yolks are essential for a rich, creamy hollandaise sauce. Older egg yolks can give the sauce a grainy texture.
- Clarify the butter: Clarifying the butter removes the milk solids, which can make the sauce oily. To clarify butter, melt it in a saucepan over low heat. When the butter has melted, skim off the white foam that forms on the surface. Then, pour the clear butter into a 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. If the sauce gets too hot, it can curdle. To use a double boiler, fill the bottom pot with water and bring it to a simmer. Place the top pot over the bottom pot, making sure that the bottom of the top pot does not touch the water. Add the egg yolks and melted butter to the top pot and whisk constantly until the sauce has thickened.
- Add the lemon juice and salt slowly: Add the lemon juice and salt slowly, whisking constantly. This will help to prevent the sauce from curdling.
- Serve the sauce immediately: Hollandaise sauce is best served immediately. It can be kept warm for a short period of time in a double boiler, but it will start to lose its richness and creaminess after a while.
Conclusion:
Hollandaise sauce is a classic French sauce that is perfect for eggs Benedict, asparagus, and fish. It is rich, creamy, and has a slightly tangy flavor. By following these tips, you can make a perfect hollandaise sauce that will impress your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
