Fennel Hollandaise Sauce Recipes
HOLLANDAISE SAUCE
Steps:
- In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed.
HOLLANDAISE SAUCE
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
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
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- Hollandaise-Glazed Salmon. Brush hollandaise sauce onto grilled or baked salmon during the last few minutes of cooking for a luxurious and flavorful glaze.
- Eggs Florentine. Switch it up by replacing the Canadian bacon with sautéed spinach for a healthier twist on the classic Eggs Benedict. The creamy hollandaise pairs wonderfully with the earthy flavor of the spinach.
- Eggs Benedict Breakfast Casserole. Add a luxurious touch to your breakfast casseroles by incorporating hollandaise sauce. Simply pour it over layers of English muffins, poached eggs, and your favorite breakfast ingredients before baking.
- Hollandaise-Stuffed Baked Potatoes. Scoop out baked potatoes, mix the flesh with hollandaise sauce, and stuff the mixture back into the potato skins for a rich and satisfying side dish.
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- In a high speed blender, blend yolks and lemon juice on medium low speed until just combined.Transfer hot melted butter to a liquid measuring cup
- With the blender running pour the butter very slowly in a steady stream into the egg mixture through the top
- Blend until pale yellow and slightly thickened.Remove the sauce from the blender and use immediately or set aside in a bowl, covered with plastic wrap, pressing it down until it touches the sauce
- When ready to serve, stir in 1 or 2 tablespoons of hot water and stir until desired consistency. Notes: Sauce will thicken as it cools, if you’re wanting to reheat it DO NOT use the microwave
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