HOLLANDAISE SAUCE
To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.
Provided by Good Food team
Categories Condiment
Time 10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 529 calories, Fat 57 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Protein 3 grams protein, Sodium 1.4 milligram of sodium
HOLLANDAISE SAUCE WITH NO EGG YOLKS!
This delicious sauce makes Eggs Benedict a snap! Plus it's great on a variety of other dishes! This holds beautifully and can even be re-heated!
Provided by domestic_chicks
Categories Sauces
Time 11m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk cornstarch, water, chicken bouillon crystals together and microwave at 10 second intervals, whisking to make sure it stays smooth, until thickened.
- Remove from microwave and whisk in butter until melted; then add remaining ingredients.
- Serve over Eggs Benedict, salmon, chicken or veggies.
- Enjoy! Makes Eggs Benedict for two.
STEAK EGGS BENEDICT RECIPE BY TASTY
Here's what you need: new york strip steak, kosher salt, freshly ground black pepper, garlic powder, olive oil, white vinegar, large eggs, large egg yolks, lemon, dijon mustard, kosher salt, freshly ground black pepper, paprika, unsalted butter, english muffins, arugula, flaky sea salt
Provided by the Daily Skimm
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the steak: Preheat the oven to 350°F (180°C).
- Season the steak on both sides with kosher salt, black pepper, and garlic powder.
- Heat the olive oil in a large cast-iron skillet over medium heat until it shimmers. Sear the steak for 2 minutes on each side, then transfer skillet with the steak to the oven and cook for 6-10 minutes, or until the internal temperature reaches 135°F (57°C). Remove the steak from the oven and let it rest for 5 minutes.
- Meanwhile, poach the eggs: Fill a 12-inch high-walled skillet with 2 inches of water and add the white vinegar. Bring to a boil over medium-high heat. When bubbles start to break the surface of the water, crack one egg at a time into a small bowl, then gently drop into the water at the center of the pan. Cook the eggs for 3-4 minutes, or until the yolks are still runny, but the whites are set. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain.
- Make the hollandaise sauce: Add the egg yolks, lemon juice, Dijon mustard, salt, pepper, and paprika to a blender. Blend on medium-high speed for 10 seconds, until combined. With the blender running, slowly drizzle in the hot melted butter until emulsified, about 2 minutes.
- To assemble, slice the steak against the grain into ¼-½-inch-thick slices. Divide the steak slices between the halved English muffins. Top each with ¼ cup of arugula, a poached egg, a generous spoonful of the hollandaise sauce, and a sprinkle of flaky sea salt.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 19 grams, Protein 23 grams, Sugar 1 gram
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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