Hollandaise Sauce For Vegetables Recipes

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HOLLANDAISE SAUCE FOR VEGETABLES



Hollandaise Sauce for Vegetables image

This is my family's recipe for hollandaise. I've never tried any other way, but we think this is delicious. I like to serve this over steamed or roasted veggies.

Provided by mommyoffour

Categories     < 15 Mins

Time 15m

Yield 1 cup

Number Of Ingredients 6

1/2 cup butter
3 egg yolks, at room temperature
1 1/2 tablespoons lemon juice
1/4 teaspoon dry mustard
1/4 teaspoon salt
fresh ground black pepper

Steps:

  • In a small saucepan, melt butter until bubbly.
  • Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy.
  • Pour in half the butter in a very slow, steady stream until creamy.
  • Then turn blender to high and add remaining butter slowly.
  • Taste and correct seasonings.
  • Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.

Nutrition Facts : Calories 971.2, Fat 104.5, SaturatedFat 62.7, Cholesterol 810.4, Sodium 1257.4, Carbohydrate 4, Fiber 0.2, Sugar 0.9, Protein 8.5

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

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.

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

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