Hollandaise Sauce For Vegetables Recipes

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.

HOLLANDAISE SAUCE FOR VEGETABLES

Steps:

• In a small saucepan, melt butter until bubbly.
• Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy.
• Pour in half the butter in a very slow, steady stream until creamy.
• Then turn blender to high and add remaining butter slowly.
• Taste and correct seasonings.
• Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.

HOLLANDAISE SAUCE

Steps:

• Cut cold butter into 8 small cubes, keep cold and firm.
• Whisk together egg, water, lemon juice.
• Cook over simmering waterbath, whisking constantly, until the egg mix forms small bubbles at the rim.
• Stir in butter, one piece at the time. Whisk until dissolved before adding the next.
• Whisk, until the sauce thickens.
• Season with salt to taste.

STEAMED VEGETABLES WITH HOLLANDAISE SAUCE

Steps:

• 1. In a blender, place the yolks, salt, mustard, lemon juice, and tabasco.
• 2. Blend for about 5 seconds. Then, while blender is turned on, pour in the butter, which should be good and hot. (the temperature of the butter is the secret to this - make it very hot, taking care not to let it burn, and the hollandaise will thicken right away).
• 3. Heat sauce for a minute in the microwave or in a pan on the stove top. If you heat it on top of the stove, stir it constantly so that it doesn't burn. Pour over top of vegetables and/or the meat you might be serving with this. (The best thing, in my opinion, is to serve the sauce on the side in a bowl with a spoon. Let each person spoon however much they would like to have over their vegetables.)