Practically No Fail Hollandaise Sauce Recipes

EASY NO-FAIL HOLLANDAISE SAUCE

Steps:

• Use a double boiler or place a bowl over a saucepan with about 1 inch of water in the bottom simmering to do the cooking.
• Break the eggs and separate the yolks from the whites. Once separated, whisk the egg yolks slightly.
• Add the whisked eggs, and softened butter to the bowl over the simmering water and whisk until the butter has almost all melted. Add the 1/3 cup of boiling water. (I just heated my water in the microwave for a minute).
• Keep whisking the egg mixture and cook until it reaches a temperature of 160 degrees F. As the mixture continues to cook, the eggs will become frothy and increase in volume, and then thicken.
• When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat and add your seasonings. Such as, lemon, salt and pepper, cayenne pepper, Cajun seasoning, or a variety of other seasonings.
• If not using right away, keep in a warm spot until ready to use. If the mixture becomes too thick, add a few drops of warm water whisked in before serving.

HOLLANDAISE SAUCE (EASY & NO-FAIL)

Steps:

• Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
• Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
• With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
• Pour the hollandaise sauce into a small bowl and serve while warm.

PRACTICALLY NO FAIL HOLLANDAISE SAUCE

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.

NEVER FAIL BLENDER HOLLANDAISE SAUCE

Steps:

• Heat butter to a full boil,being careful not to brown.
• Combine all other ingredients in blender.
• With blender on high, slowly pour the butter into the egg mixture in a thin stream until all is added.(through the removable hole on the lid so you don't splash hot butter all over your self :).
• Keeps well in the fridge several days.
• * I have made this with margarine instead of butter, works just fine.

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.

NO-FAIL MICROWAVE HOLLANDAISE SAUCE

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.