Connies Easy Hollandaise Sauce Recipes

EASY HOLLANDAISE SAUCE

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.

ONE-MINUTE HOLLANDAISE SAUCE

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.

CLASSIC HOLLANDAISE

Steps:

• Add the egg yolks, lemon juice, 3/4 teaspoon salt and cayenne pepper to a medium heatproof bowl and whisk to combine.
• Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Slowly drizzle in the melted butter while whisking constantly and rapidly until the mixture is pale and has thickened, scraping down the sides of the bowl occasionally with a rubber spatula if needed. If the bowl feels hot to the touch, remove it from the heat and continue whisking until cooler. If the sauce starts to get lumpy, grainy or begins to separate, remove from the heat and whisk in a few drops of warm water. Return to the heat and continue whisking until all the butter has been added.
• Remove from the heat and adjust the seasoning with lemon juice and salt to taste. Serve immediately or cover and hold in a warm place for up to 2 hours, whisking occasionally. The sauce should not be reheated.

QUICK AND EASY MOCK HOLLANDAISE SAUCE

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.