Practically No Fail Hollandaise Sauce Recipes

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QUICK AND EASY HOLLANDAISE SAUCE IN THE MICROWAVE



Quick and Easy Hollandaise Sauce in the Microwave image

Quick and easy hollandaise sauce. Makes enough for 2 servings of eggs benedict or asparagus. I've tried several ways to make hollandaise sauce; this method works every time and is very quick. My kids love it. I put poached egg on toast or biscuit and top with sauce. I also add crumbled sausage with jalapeno and garlic.

Provided by scottki

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 2

Number Of Ingredients 5

2 egg yolks
¼ lemon, juiced, or to taste
1 pinch salt
1 pinch cayenne pepper
¼ cup salted butter, melted

Steps:

  • Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
  • Heat in microwave for 15 to 20 seconds; whisk.

Nutrition Facts : Calories 257.3 calories, Carbohydrate 1 g, Cholesterol 265.9 mg, Fat 27.4 g, Protein 2.9 g, SaturatedFat 16.2 g, Sodium 249 mg, Sugar 0.2 g

NO-FAIL MICROWAVE HOLLANDAISE SAUCE



No-Fail Microwave Hollandaise Sauce image

I have the worst luck with Hollandaise Sauce. Clumpy because I over cook it and the butter seperates or fear of under cooked egg yokes. I found this recipe and gave it a try. It is delicious! Tastes just like real sauce and so easy to make! Just make sure you do not cook for more than 1 minute total!

Provided by Jamie in North Caro

Categories     Sauces

Time 4m

Yield 6 12

Number Of Ingredients 3

1/2 cup butter
3 large egg yolks
1 1/2 tablespoons fresh lemon juice (to taste)

Steps:

  • Put butter in a safe 4-cup measure. Microwave 20 sec. on high, until butter is soft but not melted. (This may take up to 60 seconds if the butter is cold from the fridge.).
  • In a small bowl, mix yolks and lemon juice.
  • Add mixture to softened butter. Let set for 1 minute.
  • Microwave on high, stopping to whisk every 15 sec.
  • The mixture WILL be lumpy for the first two whippings. Sauce is done when smooth and thick. Do not over work.

Nutrition Facts : Calories 163.8, Fat 17.6, SaturatedFat 10.5, Cholesterol 132.9, Sodium 139.2, Carbohydrate 0.6, Sugar 0.1, Protein 1.5

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

QUICK AND EASY MOCK HOLLANDAISE SAUCE



Quick and Easy Mock Hollandaise Sauce image

This is a quick and easy substitute for traditional hollandaise.

Provided by whit

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 7m

Yield 4

Number Of Ingredients 6

½ cup mayonnaise
½ cup sour cream
1 teaspoon lemon juice
1 teaspoon prepared yellow mustard, or to taste
¼ teaspoon ground paprika
1 dash hot pepper sauce

Steps:

  • Whisk mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 to 3 minutes.

Nutrition Facts : Calories 260.6 calories, Carbohydrate 2.4 g, Cholesterol 23.1 mg, Fat 27.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7 g, Sodium 192.7 mg, Sugar 0.4 g

NEVER FAIL BLENDER HOLLANDAISE SAUCE



Never Fail Blender Hollandaise Sauce image

From the best of bridge. This fantastic recipe has changed sunday morning eggs benny from a special occasion treat to a weekly tradition! So easy and as the name states-Never Fail!!!

Provided by happyhousewife

Categories     Sauces

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 7

1 cup butter
4 egg yolks
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon Tabasco sauce
1/4 teaspoon dry mustard
2 tablespoons lemon juice

Steps:

  • Heat butter to a full boil,being careful not to brown.
  • Combine all other ingredients in blender.
  • With blender on high, slowly pour the butter into the egg mixture in a thin stream until all is added.(through the removable hole on the lid so you don't splash hot butter all over your self :).
  • Keeps well in the fridge several days.
  • * I have made this with margarine instead of butter, works just fine.

Nutrition Facts : Calories 1470.5, Fat 160.5, SaturatedFat 98, Cholesterol 921.7, Sodium 1791.5, Carbohydrate 4.5, Fiber 0.1, Sugar 1.9, Protein 9.5

PRACTICALLY NO FAIL HOLLANDAISE SAUCE



Practically No Fail Hollandaise Sauce image

My Mother in law loves Eggs Benedict, so every couple of months, for a treat, I make it for the whole family. After reading alot of books and having several sauces fall apart, I finally found a formula that sticks the the authentic recipe, but has never fallen apart on me yet.

Provided by RazorbackFan

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

3 egg yolks
1 cup butter
1 tablespoon water
1 tablespoon fresh lemon juice

Steps:

  • The list of ingredients are what is the basic recipe. Melt the butter ahead of time to cool slightly and use something like a microwave safe measuring cup or bowl, makes it much easier to pour with a handle. In a heavy bottom pan on a low setting, put the 3 egg yolks with the water and fresh lemon juice in pan. Whisk together while heating up. When it starts to get "custardy" (sauce sticks to the back of the spoon and you can start to see the bottom of the pan from whisk strokes), take off heat and start adding the melted butter in a slow stream while whisking until completely incorporated into the egg yolks.
  • NOTES: You can use bottled lemon juice, but fresh will make a difference like you never knew! You can multiply for larger groups. I have a good rule of thumb that works for me that for every stick of butter, it will serve generously two people. Also, keep the heat low! If you see the yolks starting to curdle, you have it too high! It does require alot of whisking.
  • The reason this works so well is that the basic principal of Hollandaise is to incorporate one stick of butter for every egg yolk. With the extra egg yolk, it never seems to fall apart. I will say this also, I have better results with the flavor of the sauce using one salted and one unsalted sticks of butter.
  • Uses are on Eggs Benedict, asparagas, artichokes.

Nutrition Facts : Calories 444.7, Fat 49.1, SaturatedFat 30.2, Cholesterol 246.5, Sodium 410.9, Carbohydrate 0.7, Sugar 0.2, Protein 2.3

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