3 Citrus Hollandaise Sauce Recipes

CITRUS HOLLANDAISE SAUCE

Steps:

• Combine orange and lemon juices in a bowl. Whisk together egg yolks and 2 tablespoons water in a heatproof bowl set over a pot of simmering water until mixture foams and begins to thicken, about 1 minute. Add half of citrus juices and cook, whisking constantly, until thickened slightly, 1 to 2 minutes more.
• Puree yolk mixture, remaining citrus juices, lemon zest, vinegar, 1/4 teaspoon salt, and cayenne in a blender until mixture thickens. With blender on low speed, add butter in a slow, steady stream until combined. Serve warm. Sauce can be stored in refrigerator in an airtight container up to 1 day. Gently warm before serving.

HOLLANDAISE SAUCE

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.

EASY 3-INGREDIENT HOLLANDAISE SAUCE

Steps:

• Boil water in double boiler or sauce pan. Place glass bowl over top of sauce pan if using this method.
• Place 1/2 cup butter in double boiler or glass bowl. Allow to mostly melt.
• Add 2 egg yolks and 2 TBS lemon juice.
• Quickly whisk for 3-6 minutes or until sauce thickens to your liking.
• If sauce starts to separate, whisk faster for a minute or two longer.
• If this still doesn't make it come together again, drop an ice cube into the bowl and whisk until it is melted. I don't know why, but ice does the trick!
• Serve with artichokes, asparagus, eggs benedict, etc.

3-CITRUS HOLLANDAISE SAUCE

Steps:

• Place butter, lime juice, lemon juice and salt in a microwave safe bowl.
• Microwave on HIGH power until butter melts, about 1 minute.
• Whisk to cool slightly.
• Add egg yolks and whisk until well blended.
• Cover with plastic wrap and microwave on Medium (50%) 15 seconds.
• Whisk until blended.
• Repeat twice until sauce is thickened.
• Whisk in red pepper sauce and orange juice.
• Serve warm.

HOLLANDAISE SAUCE

Steps:

• Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
• Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
• Remove from the heat and slowly whisk in the melted butter bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
• To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

HOLLANDAISE SAUCE

Steps:

• Allow the butter to soften a little in the kitchen, it is also okay if it softens entirely.
• Choose a small skillet, 8-10 inches, it should not be of the nonstick variety, unless you have a plastic kitchen whip.
• Put the egg yolks into the pan with 1 tablespoon of the water, and some salt and pepper.
• Turn the heat to very low.
• Whisk the egg yolks until smooth, it is okay to beat them until they are light, like for a cake.
• Cook over very gentle heat, stirring all the time, until the egg yolks ever so slightly begin to thicken.
• It is a very good idea to put the pan on the heat, and off of the heat, whisking all the while, looking for subtle signs of cooking, as this method can happen very quickly.
• Once the egg yolks have been warmed, it is very likely that the residual heat from the pan will cook them enough to begin making the sauce.
• Add the lemon juice, alternately it can be added after incorporating the butter.
• Whisk in one piece of the butter, at a time, keep the pan off heat as much as possible, putting it back on the low flame intermittently, only to help the butter cubes dissolve.
• The operation of emulsifying the solids can be done fast or slow depending on your own experience and comfort level with this sort of process, because the butter is whole, and unmelted, it is nearly impossible to break the emulsion.
• Once some of the butter has been swirled in, several pieces should be able to be added at one time, with no adverse side effects.
• When the last of the butter has been added, stir in the rest of the water.
• Taste and correct for salt, butter sauces do not need a lot.
• Serve at once, or reheat, do not keep this hollandaise over a pan of hot water, for any length of time, it will break immediately. When reheating, do it slowly, adding a little more lemon juice, if desired, and drops of warm water to thin. Can be made earlier in the day and kept at room temperature, but do not chill, or make the day before.

QUICK & DELICIOUS HOLLANDAISE SAUCE

Steps:

• NOTE: I HAVE BEEN MAKING HOLLANDAISE FOR YEARS AND HAVE NEVER HAD A SINGLE OCURRRENCE OF "SALMONELLA"! USE ONLY THE FRESHEST CRACK-FREE EGGS THAT HAVE BEEN PROPERLY REFRIGERATED. BEFORE BREAKING EGGS, SANITIZE THE OUTER SHELLS FIRST, THEN RINSE WELL FOR ADDED SAFETY. ALWAYS SERVE HOLLANDAISE WITHIN 1 HOUR OF PREPARATION. (STEP ONE): FINELY grate one washed, fresh organic lemon to yield 1/8 teaspoon zest; KNEAD and squeeze enough lemons to yield 1 tablespoon juice.
• SELECT a durable, quality kitchen blender with a removable center lid knob.
• SEPARATE two large eggs and add the yolks into the blender.
• ADD the lemon juice, lemon zest, 2-3 drops Tabasco brand sauce, and 1 pinch cayenne pepper; COVER blender and pulse a few times until mixture is combined.
• PLACE 8 tablespoons (1 stick) unsalted butter in a microwave-safe measuring cup with spout; MELT butter on reduced power or in increments, until just melted.
• REMOVE blender lid's center knob to leave a feeding hole; REPLACE adjusted lid.
• SLOWLY trickle the melted butter into blender feeder hole by drips or up to the thinnest steady stream, until all of the butter has been added, and the mixture is completely blended and emulsified (if mixture is too thick, thin with 1 teaspoon lukewarm water, then re-blend).
• SEASON hollandaise with 7/8 - 1 teaspoon kosher salt.
• SERVE immediately, or keep Hollandaise warmed over a double boiler until just heated; stir as needed).
• ENJOY!