Dijon Hollandaise Sauce Recipes

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BLENDER HOLLANDAISE SAUCE



Blender Hollandaise Sauce image

The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!

Provided by chellebelle

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 5

3 egg yolks
¼ teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
½ cup butter

Steps:

  • In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  • Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 0.6 g, Cholesterol 143.1 mg, Fat 17.5 g, Protein 1.5 g, SaturatedFat 10.5 g, Sodium 119.2 mg, Sugar 0.1 g

HOLLANDAISE SAUCE (EASY & NO-FAIL)



Hollandaise Sauce (Easy & No-Fail) image

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

3 egg yolks
1 tablespoon lemon juice (or more as desired for flavor)
1 teaspoon Dijon mustard
1/4 teaspoon salt
pinch of cayenne pepper
1/2 cup unsalted butter or ghee (or more for a thinner consistency, melted and hot)

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

HOLLANDAISE SAUCE



Hollandaise Sauce image

This creamy lemon sauce is a standard. Make it just before serving.

Provided by Bob Cody

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 6

3 egg yolks
1 ½ tablespoons fresh lemon juice
4 tablespoons unsalted butter, chilled
¾ cup unsalted butter, melted
salt to taste
1 teaspoon ground white pepper

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.

Nutrition Facts : Calories 449.6 calories, Carbohydrate 1.4 g, Cholesterol 275.7 mg, Fat 49.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 30.4 g, Sodium 12.3 mg, Sugar 0.2 g

DIJON HOLLANDAISE SAUCE



Dijon Hollandaise Sauce image

It's easy to make this classic sauce in a blender using cholesterol-free egg product, Dijon mustard, lemon juice and melted butter.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 1 cup or 8 servings, 2 Tbsp. each

Number Of Ingredients 5

1/3 cup cholesterol-free egg product
2 Tbsp. lemon juice
1 Tbsp. GREY POUPON Dijon Mustard
1/8 tsp. ground red pepper (cayenne)
1/2 cup (1 stick) butter or margarine, melted

Steps:

  • Place egg product, lemon juice, mustard and pepper in blender container; cover. Blend on medium speed.
  • Add hot butter gradually through feed tube, blending on low speed until mixture is well blended.

Nutrition Facts : Calories 110, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

EGGS BENEDICT WITH HOLLANDAISE SAUCE (THREE WAYS)



Eggs Benedict with Hollandaise Sauce (Three Ways) image

This recipe includes an adaptation of my brother Merlin's blender hollandaise sauce, which originated from the Joy of Cooking hollandaise recipe. As a family tradition that started when Merlin and I were in our twenties, after opening presents on Christmas morning, my brother would make eggs Benedict for everyone using the leftover ham from our Christmas Eve dinner. To use his words, not mine, he didn't ever contribute much to the holiday, so this was his way of making up for it, and I'll tell ya, it earned my forgiveness--at least for a day. We would then proceed to lounge around and watch TV and sleep the rest of the day in our ugly Christmas pajamas (also a Christmas tradition in our family).

Provided by Waylynn Lucas

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

3 egg yolks
Juice of 1/2 lemon
1/2 teaspoon Dijon mustard
Pinch of cayenne pepper, plus more for garnish
1/2 teaspoon fine sea salt
7 tablespoons unsalted butter
1 tablespoon distilled white vinegar
2 English muffins, split
4 large eggs
4 slices cooked ham, 4 slices smoked salmon, or 16 stalks steamed asparagus
Fresh dill or chopped chives, for garnish

Steps:

  • Fill a medium to large pot with 4 inches of water. Bring the water to a rolling boil. Reduce the heat to maintain a simmer and cover the pot.
  • To make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, mustard, cayenne, and salt and blend it briefly to combine.
  • In a small skillet or pot, melt the butter over medium heat. Once it's almost fully melted and starting to bubble but there are still a few pieces of solid butter remaining, remove it from the heat. (Please note: Do not melt the butter in the microwave, as you don't have control over the temperature and the temperature is key for making this blender hollandaise sauce.)
  • With the lid on the blender, turn it on low to medium speed, then slowly and carefully remove the cap in the lid (keeping the lid on) and pour in a little butter. Blend until the butter is incorporated, then with the blender running, carefully pour in the rest of the butter, little by little.
  • Be careful, because this can splatter and make a very big mess! The mixture should instantly thicken up and create a delicious smooth hollandaise sauce. If it fails to thicken up right away, blend it on really high speed for a minute.
  • Keep the hollandaise sauce in the blender jar and give it a quick blend every minute or so or place the blender jar in a large bowl of warm water to keep the sauce warm so a film doesn't form on the top.
  • To make the eggs Benedict: Take the lid off the pot of water and add the vinegar.
  • Put the English muffin halves in the toaster. The English muffins and eggs will take the same amount of time, so you want to have the English muffins toasted and ready when the eggs finish cooking.
  • Crack one of the eggs into a small bowl. With a spoon, give the simmering water in the pot a quick clockwise stir so there is a little movement in the water. Once the water has almost stopped swirling, gently and carefully dip the bowl into the top of the water and dump the egg into the water. Without agitating the water again, repeat with the other eggs. Poach the eggs for 3 to 4 minutes. You want the whites to be completely set but the yolks to still be jiggly.
  • Place a slice of ham, a slice of smoked salmon, or 4 stalks of cooked asparagus on top of each toasted English muffin half.
  • Pull each egg out of the water with a slotted spoon. Give it a little shake to let the water drain off, then place it on top of the prepared English muffin. Top each with a couple of generous spoonfuls of the hollandaise sauce. Garnish with a quick shake of cayenne and dill or chives, and you are ready to enjoy!

FRITTATA WITH DIJON-HOLLANDAISE SAUCE



Frittata With Dijon-Hollandaise Sauce image

Make and share this Frittata With Dijon-Hollandaise Sauce recipe from Food.com.

Provided by Bobbie

Categories     Breakfast

Time 2h

Yield 6 serving(s)

Number Of Ingredients 18

1 (8 ounce) package cream cheese, softened
1/2 cup flour
1 dozen egg
1 red onion
5 garlic cloves
3 zucchini
4 chanterelle mushrooms
1 yellow sweet pepper
1/4 cup fresh basil leaf, chopped and loosely packed
1/4 lb swiss cheese, grated
3/4 teaspoon salt
1/4 teaspoon white pepper
3 egg yolks
1/2 lemon, juice of
1/4 teaspoon salt
2 dashes cayenne pepper
1/4 cup unsalted butter, softened
2 tablespoons coarse-grain Dijon mustard

Steps:

  • Greast 12" tart pan with removable bottom.
  • Preheat oven to 300.
  • Whip together cream cheese, flour and eggs. Set aside.
  • Chop finely, process, or grate: red onion, garlic, zucchini, chanterelle mushrooms, yellow sweet pepper, and fresh basil leaves.
  • Place mixture into a cloth napkin and squeeze out all excess moisture. Then place mixture into large mixing bowl.
  • To the cream cheese mixture, add 8 more eggs, the grated Swiss cheese, salt and white pepper. Whip together well.
  • Add cheese-and-egg mixture to mixing bowl of chopped vegetables. Blend well. Pour batter into the prepared pan.
  • Bake at 300 for 1 hour. Just before the Frittata comes out of the oven, prepare the sauce.
  • DIJON-HOLLANDAISE SAUCE:.
  • In a double boiler, whip egg yolks and lemon juice until mixture has a custard-like consistency. Add salt, white pepper, and cayenne pepper.
  • In a separate pan, melt butter, then add it very slowly, a few drops at a time, to the egg uolk mixture, whipping constantly.
  • Add mustard, blend well.
  • Top Frittata with Dijon-Hollandaise Sauce.

Nutrition Facts : Calories 506.8, Fat 37.5, SaturatedFat 20.1, Cholesterol 545.9, Sodium 732, Carbohydrate 20.1, Fiber 2.4, Sugar 4, Protein 23.9

CREAMY DIJON SAUCE



Creamy Dijon Sauce image

This Creamy Dijon Sauce is light and flavorful accompaniment to dishes like savory bread pudding, crepes or my recipe for Ham and Gruyere Baked French Toast.

Provided by Mia

Categories     Sauce/Condiments

Time 13m

Number Of Ingredients 9

2 Tablespoons Butter
2 Tablespoons All-Purpose Flour
1/2 Cup Chicken Broth
1/2 Cup Whole Milk
2 Tablespoons Dijon Mustard
1/4 teaspoon Kosher Salt PLUS
1/8 teaspoon Kosher Salt
1/8 teaspoon Ground White or Black Pepper
Chopped Fresh Chives for Garnish (Optional)

Steps:

  • Over medium heat, melt the butter in a small saute or sauce pan.
  • Whisk in flour and cook for about 1 minute.
  • Reduce the heat to low, and gradually whisk in the milk. The mixture will become very thick.
  • Continue cooking over low heat and slowly whisk in the broth.
  • Once the mixture is combined and smooth, raise the heat source to medium-low and bring up to a low boil.
  • As soon as the first signs of bubbles appear, reduce the heat back down to low and simmer the sauce for 3 minutes, while whisking.
  • Whisk in the mustard, salt and pepper and simmer just until heated through, about 1 minute.
  • If the sauce becomes too thick, you can add a tablespoon of broth one tablespoon at a time in order to thin until desired thickness is acquired.

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