CLASSIC HOLLANDAISE SAUCE
The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!
Provided by Stoddard Whitridge
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 1.5 g, Cholesterol 143.1 mg, Fat 17.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 10.5 g, Sodium 500.9 mg, Sugar 0.1 g
HOLLANDAISE SAUCE
This creamy lemon sauce is a standard. Make it just before serving.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 449.6 calories, Carbohydrate 1.4 g, Cholesterol 275.7 mg, Fat 49.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 30.4 g, Sodium 12.3 mg, Sugar 0.2 g
GRANDMA'S HOLLANDAISE SAUCE
Grandma's hollandaise sauce is better than any restaurant's.
Provided by [email protected]
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Combine egg yolks and lemon juice in a blender. Blend on high speed. With blender running, pour in hot melted butter in a very thin stream and blend until sauce is thick and emulsified.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 0.6 g, Cholesterol 137.8 mg, Fat 24.7 g, Protein 1.2 g, SaturatedFat 15.2 g, Sodium 166.5 mg, Sugar 0.1 g
GRANDMA'S SUNDAY SAUCE
Sunday sauce with ribs and sausages or meatballs.
Provided by KelseyS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h45m
Yield 8
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons oil in a pot and cook pork ribs until browned, about 5 minutes. Transfer to a plate. Cook sausages until browned, about 5 minutes. Transfer to the same plate as the ribs.
- Drain off some of the excess fat. Reduce heat to medium-low and pour in remaining olive oil. Add onion and 1/2 teaspoon salt; cook and stir until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute; make sure not to burn. Pour in 1/2 of the red wine and scrape up any browned bits off the bottom of the pan.
- Add tomato paste, oregano, and red pepper flakes. Stir until paste starts to darken, about 2 minutes. Stir in remaining red wine and water.
- Add tomatoes and their juices, crushing by hand as you add them to the pot. Season with basil, remaining salt, and pepper. Bring to a boil; reduce heat to a low simmer. Taste and add sugar if sauce is too acidic.
- Return ribs to the pot. Simmer, partially covered, adding more liquid if needed, for at least 2 hours. Add sausages back to the pot for the last 45 minutes of cooking. Add fresh basil during the last 15 minutes of cooking. Discard bones before serving.
Nutrition Facts : Calories 375.6 calories, Carbohydrate 13.8 g, Cholesterol 56.7 mg, Fat 27.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 1313.3 mg, Sugar 6.6 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
EASY HOLLANDAISE SAUCE
Hollandaise sauce in a blender.
Provided by K Knox
Time 10m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 0.7 g, Cholesterol 163.4 mg, Fat 25.2 g, Protein 1.6 g, SaturatedFat 15.4 g, Sodium 443.3 mg, Sugar 0.2 g
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