Creolehollandaisesauce Recipes

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 -- .

HOLLANDAISE SAUCE

Steps:

• Fill a medium saucepan with 2 inches water and bring to a boil, then reduce heat so water is barely simmering.
• Off the heat, whisk egg yolks in a heatproof bowl or on top of a double boiler until they become pale. Place over the simmering water. Whisking constantly, cook until the mixture is thick enough to hold a trail from the whisk and begins to hold its shape when drizzled from the whisk, about 3 minutes.
• Whisking constantly, add butter, 1 tablespoon at a time, whisking until each addition is incorporated completely before adding the next. When all the butter has been added, season with lemon juice, salt, cayenne, and black pepper. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
• The sauce is best if used immediately but can sit for about an hour over hot water in a bain-marie or in a Thermos.

CHEF JOHN'S EASY ONE-BOWL HOLLANDAISE SAUCE

Steps:

• Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes. Place bowl over low heat. Whisk continually until butter melts and mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

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:

• 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.