ONE-MINUTE HOLLANDAISE SAUCE
It's true: fast, easy, and yummy! You can make eggs Benedict, chicken or steak Neptune at home in no time. For a more savory dish, substitute red wine vinegar for the lemon juice and sprinkle in dried tarragon.
Provided by SUNKIST2
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 11m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 0.8 g, Cholesterol 163.7 mg, Fat 25.3 g, Protein 1.7 g, SaturatedFat 15.4 g, Sodium 207.8 mg, Sugar 0.3 g
NO-FAIL MICROWAVE HOLLANDAISE SAUCE
I have the worst luck with Hollandaise Sauce. Clumpy because I over cook it and the butter seperates or fear of under cooked egg yokes. I found this recipe and gave it a try. It is delicious! Tastes just like real sauce and so easy to make! Just make sure you do not cook for more than 1 minute total!
Provided by Jamie in North Caro
Categories Sauces
Time 4m
Yield 6 12
Number Of Ingredients 3
Steps:
- Put butter in a safe 4-cup measure. Microwave 20 sec. on high, until butter is soft but not melted. (This may take up to 60 seconds if the butter is cold from the fridge.).
- In a small bowl, mix yolks and lemon juice.
- Add mixture to softened butter. Let set for 1 minute.
- Microwave on high, stopping to whisk every 15 sec.
- The mixture WILL be lumpy for the first two whippings. Sauce is done when smooth and thick. Do not over work.
Nutrition Facts : Calories 163.8, Fat 17.6, SaturatedFat 10.5, Cholesterol 132.9, Sodium 139.2, Carbohydrate 0.6, Sugar 0.1, Protein 1.5
SIMPLE MICROWAVE HOLLANDAISE SAUCE
This is my dad's no-fail hollandaise sauce he makes in the microwave.
Provided by Sarah Dipity
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Place butter in a microwave-safe bowl. Cover and microwave on medium power until melted, 30 seconds to 1 minute.
- Add half-and-half, egg yolks, lemon juice, salt, and cayenne pepper to melted butter; stir to combine. Microwave, uncovered, on medium power for 2 1/2 minutes. Stir, and microwave on medium power for 1 more minute.
- Remove from the microwave and whisk until fluffy; sauce may look curdled at first, but it will become nice and smooth as you whisk it.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 1.3 g, Cholesterol 138.5 mg, Fat 15.5 g, Protein 1.9 g, SaturatedFat 9.2 g, Sodium 157.1 mg, Sugar 0.2 g
PRACTICALLY NO FAIL HOLLANDAISE SAUCE
My Mother in law loves Eggs Benedict, so every couple of months, for a treat, I make it for the whole family. After reading alot of books and having several sauces fall apart, I finally found a formula that sticks the the authentic recipe, but has never fallen apart on me yet.
Provided by RazorbackFan
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- The list of ingredients are what is the basic recipe. Melt the butter ahead of time to cool slightly and use something like a microwave safe measuring cup or bowl, makes it much easier to pour with a handle. In a heavy bottom pan on a low setting, put the 3 egg yolks with the water and fresh lemon juice in pan. Whisk together while heating up. When it starts to get "custardy" (sauce sticks to the back of the spoon and you can start to see the bottom of the pan from whisk strokes), take off heat and start adding the melted butter in a slow stream while whisking until completely incorporated into the egg yolks.
- NOTES: You can use bottled lemon juice, but fresh will make a difference like you never knew! You can multiply for larger groups. I have a good rule of thumb that works for me that for every stick of butter, it will serve generously two people. Also, keep the heat low! If you see the yolks starting to curdle, you have it too high! It does require alot of whisking.
- The reason this works so well is that the basic principal of Hollandaise is to incorporate one stick of butter for every egg yolk. With the extra egg yolk, it never seems to fall apart. I will say this also, I have better results with the flavor of the sauce using one salted and one unsalted sticks of butter.
- Uses are on Eggs Benedict, asparagas, artichokes.
Nutrition Facts : Calories 444.7, Fat 49.1, SaturatedFat 30.2, Cholesterol 246.5, Sodium 410.9, Carbohydrate 0.7, Sugar 0.2, Protein 2.3
LOW FAT MICROWAVE HOLLANDAISE SAUCE
From a magazine, here for safe keeping. Makes a very good, thick and mild hollandaise. I eat it over poached eggs and toast in the mornings or use as a dipping sauce for steamed veggies. Amazingly easy. Stores well in fridge. I play around with the amount of mustard and cayenne as I like a spicier taste. Servings calculated on 1 T serving.
Provided by Papagayita
Categories Sauces
Time 8m
Yield 1 cup, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Combine cornstarch and mustard, and cayenne if you are using it in a 2-cup glass measure. Gradually add milk and egg(s) blending with a wire whisk.
- Microwave at HIGH 1 minute; stir well.
- Microwave at HIGH an additional 1-1/2 minutes or until thickened, stirring every 30 seconds.
- Add lemon juice, butter, and salt; stir with a wire whisk. Add black pepper to taste and serve as desired.
Nutrition Facts : Calories 21.7, Fat 1.1, SaturatedFat 0.6, Cholesterol 19.6, Sodium 41.8, Carbohydrate 1.9, Sugar 0.8, Protein 1
EASY HOLLANDAISE SAUCE
This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict Casserole recipe #121583 (I suggest making double the amount of sauce for the Eggs Benedict Casserole, as it's so yummy!), over asparagus spears or your favorite vegetables, or with seafood etc. Delicious! A delightfully easy microwave recipe that I am so happy to have discovered--from the newspaper.
Provided by BecR2400
Categories Sauces
Time 6m
Yield 1 1/2 cups sauce, 10 serving(s)
Number Of Ingredients 5
Steps:
- Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
- Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
- Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.
- NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.
Nutrition Facts : Calories 145.3, Fat 15.4, SaturatedFat 9.2, Cholesterol 114.5, Sodium 94.5, Carbohydrate 0.8, Sugar 0.1, Protein 1.4
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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