Steamed Vegetables With Hollandaise Sauce Recipes

STEAMED FRESH GREEN BEANS WITH GARLIC DILL HOLLANDAISE SAUCE

Steps:

• Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces.
• Mix Swanson® Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds.
• Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low.
• Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm.
• Set a steamer basket insert into a large saucepan. Pour in Swanson® Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use.
• Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.

HOLLANDAISE SAUCE FOR VEGETABLES

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.

STEAMED VEGETABLES WITH HOLLANDAISE SAUCE

Steps:

• 1. In a blender, place the yolks, salt, mustard, lemon juice, and tabasco.
• 2. Blend for about 5 seconds. Then, while blender is turned on, pour in the butter, which should be good and hot. (the temperature of the butter is the secret to this - make it very hot, taking care not to let it burn, and the hollandaise will thicken right away).
• 3. Heat sauce for a minute in the microwave or in a pan on the stove top. If you heat it on top of the stove, stir it constantly so that it doesn't burn. Pour over top of vegetables and/or the meat you might be serving with this. (The best thing, in my opinion, is to serve the sauce on the side in a bowl with a spoon. Let each person spoon however much they would like to have over their vegetables.)