Traditional Hollandaise Sauce 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

Steps:

• Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
• Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
• Yield: 4 servings

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.

CLASSIC HOLLANDAISE SAUCE

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.

TRADITIONAL HOLLANDAISE SAUCE

Steps:

• Place yolks, water and lemon juice into a metal bowl. Whisk together vigorously of a minute or so.
• THIS is the point where my secret weapon comes inches Add the granulated sugar. Start whisking again, slowly adding the melted butter. ( The granulated sugar crystals sharp edges keep the cologin strands from forming, thus keeping your Hollandaise from turning into scrambled eggs.)
• Once butter is fully mixed, place your metal bowl over a simmering / steaming pot of water, thus making a double boiler. This is where you sprinkle your paprika inches It's the paprika that give it, it's bright yellow color. Stir occasionally checking consistency. Make sure to scape the thicker portions off the side of the bowl and whisk / incorporate it into the sauce. JUST before it reaches the consistency your looking for take the bowl off the hot water.
• If your Hollandaise must sit for a few minutes before you use it, you can always add a few DROPS of HOT water to the sauce and whisk it up. That will loosen it right up again.

QUICK AND EASY HOLLANDAISE SAUCE IN THE MICROWAVE

Steps:

• Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
• Heat in microwave for 15 to 20 seconds; whisk.

TRADITIONAL HOLLANDAISE SAUCE

Steps:

• Combine the egg yolks and 1 tablespoon of water in the top of a double boiler. Grasping the bowl with your left hand (if you are right-handed), hold the top of the double boiler over the simmering water in the bottom of the double boiler and begin to whisk vigorously. After a few minutes, the yolks will begin to get pale yellow and thick. To test if the yolks are thick enough to begin whisking in the butter, dip a spoon in. The yolks should be thick enough to coat the back of the spoon before you proceed to the next step.
• Remove the top of the double boiler from the heat and place it either on a kitchen towel or in a heavy skillet. While whisking the yolks, slowly add a stream of warm melted butter a little at a time, whisking until all the butter is incorporated.
• Whisk in the lemon juice, salt, and cayenne pepper and taste for additional seasoning. Serve immediately.

HOLLANDAISE SAUCE

Steps:

• Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
• Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
• Remove from the heat and slowly whisk in the melted butter bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
• To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

HOLLANDAISE SAUCE

Steps:

• In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
• Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
• Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

ONE-MINUTE HOLLANDAISE SAUCE

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.