Processor Hollandaise Sauce Recipes

PROCESSOR HOLLANDAISE SAUCE

Steps:

• Place lemon juice, egg, salt and pepper in bowl of food processor.
• Blend for 1 to 3 seconds.
• Add butter while still running, then add corn or peanut oil.
• Blend in processor for 20 seconds until smooth and uniform
• Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen)
• Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley.
• Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard.
• Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind.

EASY HOLLANDAISE SAUCE

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.