Grandmas Hollandaise Sauce Recipes

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GRANDMA'S HOLLANDAISE SAUCE



Grandma's Hollandaise Sauce image

Grandma's hollandaise sauce is better than any restaurant's.

Provided by [email protected]

Time 5m

Yield 8

Number Of Ingredients 3

3 large egg yolks
2 tablespoons lemon juice
1 cup salted butter, melted

Steps:

  • Combine egg yolks and lemon juice in a blender. Blend on high speed. With blender running, pour in hot melted butter in a very thin stream and blend until sauce is thick and emulsified.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 0.6 g, Cholesterol 137.8 mg, Fat 24.7 g, Protein 1.2 g, SaturatedFat 15.2 g, Sodium 166.5 mg, Sugar 0.1 g

CLASSIC HOLLANDAISE SAUCE



Classic Hollandaise Sauce image

The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!

Provided by Stoddard Whitridge

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 6

3 egg yolks
½ lemon, juiced
1 teaspoon cold water
1 teaspoon salt
1 teaspoon ground black pepper
½ cup butter

Steps:

  • In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 1.5 g, Cholesterol 143.1 mg, Fat 17.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 10.5 g, Sodium 500.9 mg, Sugar 0.1 g

CHEF JOHN'S EASY ONE-BOWL HOLLANDAISE SAUCE



Chef John's Easy One-Bowl Hollandaise Sauce image

I tried making hollandaise sauce with cold butter instead of melted butter and all in one bowl. And it worked! The only way this doesn't work is if the heat is up too high, so keep an eye on that.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 17m

Yield 2

Number Of Ingredients 6

1 large egg yolk
2 tablespoons cold water
1 tablespoon fresh lemon juice
Salt to taste
1 pinch cayenne pepper
4 tablespoons cold unsalted butter, cubed

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.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 1 g, Cholesterol 163.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 15.4 g, Sodium 85.2 mg, Sugar 0.3 g

HOLLANDAISE SAUCE



Hollandaise Sauce image

This rich yet airy Hollandaise sauce is the basis for several other warm emulsions; the best-known variation is bearnaise, which includes the addition of tarragon. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

3 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into tablespoons
1 teaspoon fresh lemon juice
1/2 teaspoon coarse salt
Pinch of cayenne pepper
Pinch of freshly ground black pepper

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.

RICH HOLLANDAISE SAUCE



Rich Hollandaise Sauce image

This is the classic way to make Hollandaise that I learned in culinary school. It is so much less intimidating now. Once the technique is mastered, it's a great tool to have on hand to transform and elevate many dishes at home. Serve over eggs Benedict or simple poached eggs and toast. Also great with steamed asparagus or broccoli.

Provided by NicoleMcmom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Yield 6

Number Of Ingredients 5

4 large egg yolks
2 teaspoons fresh lemon juice, divided
10 tablespoons unsalted butter, melted
½ teaspoon kosher salt
1 pinch cayenne pepper

Steps:

  • Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
  • Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
  • Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 0.6 g, Cholesterol 187.4 mg, Fat 22.1 g, Protein 2 g, SaturatedFat 13.2 g, Sodium 167.9 mg, Sugar 0.1 g

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

EASY HOLLANDAISE SAUCE



Easy Hollandaise Sauce image

Hollandaise sauce in a blender.

Provided by K Knox

Time 10m

Yield 4

Number Of Ingredients 6

½ cup unsalted butter
2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
¾ teaspoon coarse salt
1 pinch ground cayenne pepper

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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