Creole Hollandaise Sauce Recipes

CREOLE HOLLANDAISE SAUCE

Steps:

• Melt butter in sauce pan, add flour and stir until smooth.
• Pour stock or hot water in slowly, stirring to blend smooth.
• Add lemon juice, chili powder, mayo, white pepper, and salt.
• Whip with a whisk and add egg yolk.
• Can be served hot or cold.
• If thinner mixture is desired, use vinegar to cut consistency.

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.

CREOLAISE SAUCE

Steps:

• Melt butter over low heat; let white milk solids settle to the bottom. Skim white froth off surface. Pour off clear yellow liquid, leaving sediment in pan. Set aside 1 cup clarified butter.
• Combine yolks and water in top of double boiler and whisk over warm water, until mixture is thick. Set in pan of ice water to halt cooking process.
• Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.

CREOLE HOLLANDAISE SAUCE

Steps:

• Beat yolks in the top of a double boiler.
• Add butter by the tablespoon & whisk in completely before adding the next tablespoon. Keep whisking.
• Add remaining ingredients. Whisk more. Serve warm.
• Good on eggs benedict, crab cakes, in a bowl -- .