Best As Easy Good As Can Be Sinful Hollandaise Sauce Recipes
HOLLANDAISE SAUCE (EASY & NO-FAIL)
Hollandaise sauce is a classic creamy sauce that's perfect for brunch and comes together with 5 simple ingredients. It's easy and foolproof in a blender! Watch the video above to see how I make it.
Provided by Lisa Bryan
Categories sauce
Time 5m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 249 kcal, Carbohydrate 1 g, Protein 2 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 207 mg, Sodium 369 mg, Sugar 1 g, ServingSize 1 serving
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
AS EASY (& GOOD) AS CAN BE, SINFUL HOLLANDAISE SAUCE
Making Hollandaise sauce is Not as overly complicated, as many people seem to make it. It really doesn't need to be, as you will see from this very simple recipe, people will probably look at this compared to other more complex recipes and think something must be wrong with this one to be so easy, why would the others be harder if they didn't need to be? You got me on that one, who knows? Oh wait, I think I do know. Maybe if it's this easy to make, you'll make it too often, which can't be a good thing, right? lol This is the Hollandaise sauce I use for my eggs benedict, (& my grilled cheese eggs benedict #312190) & veggies. This is a great recipe because it uses the entire egg, so you aren't left with trying to find something to do with the whites or wasting them, or separating them. Not only is it really easy, (as long as you pay attention to what you're doing), but exceptionally good. It's definitely not low-calorie or low fat, but it is oh so good. I think I originally found it in the Joy of Cooking cookbook, but I'm not sure. I like mine a little on the lemony side, but if you do not, you can decrease the lemon juice to 2t at step one, and taste it later as it cooks, then you can add it little by little towards the end, it won't hurt anything, just makes sure it's stirred in well. Of course fresh lemon juice is always better, but not necessary. It's also fun to try it with different citrus juices, try it with lime or orange for veggies or seafood for a different twist, depending on what you're making. I hope you enjoy this as much as my family does. Prepare this right before you need it, so that it is still warm and creamy. The fresh grated nutmeg makes a world of difference, not only for this sauce, but many sauces!
Provided by Yrhaven aka Condime
Categories Sauces
Time 5m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place 3 eggs, 4-5 t (or less) lemon juice, 3 T water, in a smallish bowl, & whip with a fork, until thoroughly blended & pale yellow.
- In a nonstick pan, melt (over low heat), butter.
- Add egg mixture SLOWLY, stirring CONTINUOUSLY until sauce has thickened, immediately remove from heat, and keep stirring for a minute or so. DO NOT OVERCOOK. Before serving, add 1/2 t salt & fresh ground nutmeg, taste and add more lemon if desired.
- I sometimes add a little more lemon juice because I like mine very lemony, but I notice in many of the comments on other recipes, that people complain if it's too lemony, so taste as you go, as you can't take it away once you've added it. (notice the recipe says teaspoons not tablespoons).
- And that is it!
- It's really that simple, now go enjoy!
Nutrition Facts : Calories 209.3, Fat 21, SaturatedFat 12.1, Cholesterol 204.4, Sodium 466.1, Carbohydrate 0.8, Sugar 0.4, Protein 4.9
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