Creole Hollandaise Sauce Recipes

CREOLE SAUCE

Steps:

• Heat the butter and oil in a medium saucepan.
• Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
• Stir in all remaining ingredients.
• Simmer over low heat for about 10 minutes.
• Taste and adjust seasoning.
• Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.

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.

CREOLE HOLLANDAISE SAUCE

Steps:

• Melt butter in sauce pan, add flour and stir until smooth.
• Pour stock or hot water in slowly, stirring to blend smooth.
• Add lemon juice, chili powder, mayo, white pepper, and salt.
• Whip with a whisk and add egg yolk.
• Can be served hot or cold.
• If thinner mixture is desired, use vinegar to cut consistency.

CREOLE HOLLANDAISE SAUCE

Steps:

• Beat yolks in the top of a double boiler.
• Add butter by the tablespoon & whisk in completely before adding the next tablespoon. Keep whisking.
• Add remaining ingredients. Whisk more. Serve warm.
• Good on eggs benedict, crab cakes, in a bowl -- .

CLASSIC CREOLE SAUCE

Steps:

• Serve over your dish of choice and enjoy.

CREOLE SAUCE

Steps:

• Heat oil in a medium saucepan until nearly smoking.
• Add the onion, bell pepper and celery, stir to coat with oil.
• Reduce heat to medium, add the garlic, spice mix and bay leaf.
• Cook until the vegetables are soft.
• Add the stock and tomato sauce.
• Bring to a boil, then reduce to a simmer.
• Simmer until reduced to 2 cups.
• Taste, and add hot sauce, salt and pepper to taste.
• Remove the bay leaf, and serve.

CAJUN HOLLANDAISE

Steps:

• Stir together the paprika, New Mexico chile, chile de árbol, cayenne, garlic and onion powders, the thyme, and the oregano in a small bowl.
• Bring 1 inch of water to a simmer in a medium saucepan (or in the bottom of a double boiler). Whisk together the egg yolks and lemon juice in a medium nonreactive metal bowl and set over the simmering water. Whisk the yolks until pale yellow and fluffy, about 4 minutes.
• Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, the salt, and the pepper. Serve warm.

CREPES BENEDICT WITH HOLLANDAISE SAUCE

Steps:

• Prepare hollandaise sauce: Separate eggs; reserve egg whites for the filling. Combine egg yolks, lemon juice, Dijon, and hot pepper sauce in a blender. Cover and blend for 5 seconds. Set blender on high speed and pour in melted butter in a thin stream; it should thicken almost immediately. Place the blender container in a pan of hot tap water to keep sauce warm until needed.
• Mix flour, milk, warm water, 3 eggs, and sugar for crepes together in a bowl. Whisk in melted butter until smooth.
• Heat a 6- to 8-inch nonstick pan over medium heat. Pour about 1/4 cup crepe batter into the hot pan; tilt and swirl the pan to coat with batter. Cook until edges are browned, 1 to 2 minutes. Pick up the edge with a fork, grab with both hands, peel, and flip crepe over in one motion. You may use a spatula but be careful not to smash the crepe as it's delicate. Cook until the other side is browned, about 2 minutes more. Remove crepe and set aside in a warmer, oven, or double boiler to keep warm while you cook remaining crepes.
• Prepare filling: Spray a large skillet with cooking spray; warm over medium-high heat. Whisk reserved egg whites with 4 eggs; pour into the skillet. Cook and stir until eggs are set, about 5 minutes. Remove to a plate.
• Heat ham in the same skillet until warm.
• Put some eggs and ham in each crepe. Roll them up and serve 2 per person with hollandaise drizzled on top.

CREOLAISE SAUCE

Steps:

• Melt butter over low heat; let white milk solids settle to the bottom. Skim white froth off surface. Pour off clear yellow liquid, leaving sediment in pan. Set aside 1 cup clarified butter.
• Combine yolks and water in top of double boiler and whisk over warm water, until mixture is thick. Set in pan of ice water to halt cooking process.
• Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.