PAM'S MOCK HOLLANDAISE SAUCE
Mother used to make this when we had Broccoli or she would serve it with steamed asparagus or other veggies, but the most common use I make of it is for Eggs Benedict. Hubby LOVES eggs benedict so I do make them but I hate those yucky package mixes for hollandaise sauce. Try this one and I bet you will never go back to the...
Provided by Pam Ellingson
Categories Other Sauces
Time 10m
Number Of Ingredients 3
Steps:
- 1. In a small microwaveable bowl, melt the butter and let cool. Mix in mayonnaise (NOT Miracle Whip) and add a squeeze of fresh lemon juice to taste. Whisk together until smooth. If it is too thick, warm slightly or add a tiny bit of hot melted butter and rewhisk. Serve over anything savory. (My option)
- 2. If you like cauliflower or broccoli with lemon and butter, try it with this sauce, topped with some shredded cheddar. It is soooooo yummy. Or use it for any recipe calling for Hollandaise sauce.
QUICK AND EASY MOCK HOLLANDAISE SAUCE
This is a quick and easy substitute for traditional hollandaise.
Provided by whit
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 7m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 to 3 minutes.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 2.4 g, Cholesterol 23.1 mg, Fat 27.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7 g, Sodium 192.7 mg, Sugar 0.4 g
MOCK HOLLANDAISE SAUCE
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
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.
PURPLE SPROUTING BROCCOLI, POACHED EGGS & HOLLANDAISE
This twist on the classic brunch dish, eggs Florentine, replaces spinach with purple sprouting broccoli - serve over sourdough
Provided by Thane Prince
Categories Breakfast, Brunch, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Cut any tough parts from the broccoli and cook the trimmed stems in boiling, lightly salted water for 3-4 mins. Drain and keep warm in a low oven along with 2 plates.
- Next, make the sauce. Gently melt the butter in a small pan over a low heat. Meanwhile, crack the eggs into the jug of a blender and add the mustard, lemon juice and seasoning with a dash of chilli or Tabasco. Turn up the heat until the butter begins to bubble. With the motor running, pour it, in a thin stream, into the blender through the hole in the lid. Continue to run the motor for about 30 secs after all the butter is in to make sure the sauce is fully mixed. Set aside.
- Heat a large pan of water. Crack an egg into a teacup and, once the water is simmering, tip the egg into the pan, then repeat with the 3 remaining eggs. Cook for 3 mins, then take them out in the order you put them in.
- Meanwhile, toast the bread and keep warm. To serve, lay a slice of toast on each warm plate. Lift the eggs from the water using a slotted spoon, drain them well and place 2 eggs on each slice of toast. Serve the broccoli alongside and spoon some hollandaise sauce over, putting the rest in a small bowl. Serve at once.
Nutrition Facts : Calories 564 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1.9 milligram of sodium
CREAMY MOCK HOLLANDAISE SAUCE
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
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
MOCK HOLLANDAISE SAUCE
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
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.
MAKEOVER HOLLANDAISE SAUCE
Combining a simple milk mixture with a small amount of a basic Hollandaise sauce helped our Test Kitchen staff create a sauce with only half the calories, fat and cholesterol found in a typical Hollandaise.
Provided by Taste of Home
Time 25m
Yield about 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the flour, salt and pepper. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Reduce heat to low; keep warm and stir occasionally. , In a double boiler over simmering water, constantly whisk the egg yolk, lemon juice and water until mixture begins to thicken and coats the back of a metal spoon. Reduce heat to low. Slowly drizzle in melted butter, whisking constantly. Whisk in milk mixture. Serve immediately.
Nutrition Facts : Calories 68 calories, Fat 6g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 140mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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ROASTED BROCCOLI WITH LEMON PARSLEY HOLLANDAISE SAUCE
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4.8/5 (5)Total Time 30 minsCategory Side DishesCalories 267 per serving
- For the broccoli. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Place the broccoli florets and garlic onto the baking sheet, drizzle with olive oil, and top with salt and pepper. Using your hands, give the ingredients a gentle toss, making sure to mix all the ingredients together.
- Spread the broccoli out into a single layer. Roast for 20-25 minutes, stirring and flipping halfway, until it is golden-brown on top and tender crisp in texture.
- For the hollandaise sauce. As the broccoli roasts, prepare the sauce using the double-boiler method (use a double broiler or DIY one with a bowl like I did).
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- Preheat the oven to 450°. In a small saucepan, melt the butter over low heat. Skim off the foam from the surface of the butter. Remove from the heat.
- In a food processor, pulse the bread to coarse crumbs. Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper. Bake for about 2 minutes, until golden brown.
- On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper. Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
- Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer. In a stainless steel bowl, mix the egg yolks with the tablespoon of boiling water. Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute. Remove from the heat.
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