CHICKEN HOLLANDAISE RECIPE RECIPES

Name: Hollandaise sauce
Total time: 20 min
Cuisine: french
Ingredients: 150 g unsalted butter; 2 large free-range egg yolks; 1 dessert spoon white wine vinegar; 1 lemon

HOLLANDAISE SAUCE RECIPE | JAMIE OLIVER SAUCE RECIPES

Hollandaise sauce recipe | Jamie Oliver sauce recipes image

Total Time 20 minutes

Number Of Ingredients 4

Ingredients

150 g unsalted butter
2 large free-range egg yolks
1 dessert spoon white wine vinegar
1 lemon

Steps:

1. Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
2. Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
3. Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
4. Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
5. Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
6. Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking.

Nutrition Facts : Calories 92 calories, FatContent 9.9 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 0.6 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 0.2 g salt, FiberContent 0 g fibre

CHICKEN CORDON BLEU RECIPE | FOOD NETWORK

Chicken Cordon Bleu Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 51 minutes

Prep Time 30 minutes

Cook Time 21 minutes

Yield 6 servings

Number Of Ingredients 22

Ingredients

Six 10-ounce chicken breasts, pounded out to 1/2 inch in thickness
12 ounces thin-sliced ham
6 ounces Gruyere cheese
3 cups all-purpose flour
2 cups ground breadcrumbs (biscuit crumbs preferred)
2 cups wheat flour
1 cup rice flour
1 tablespoon Cajun seasoning
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
12 eggs, well beaten
4 egg yolks
Pinch fine salt
Pinch white pepper
Pinch paprika
1/4 teaspoon lemon juice
1/4 teaspoon hot sauce
1 pound clarified butter, warmed until soft
Oil, enough for deep-frying

Steps:

Preheat the oven to 350 degrees F.
Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake for 18 minutes.
For the breading: Combine the all-purpose flour, breadcrumbs, wheat flour, rice flour, Cajun seasoning, garlic powder, paprika, salt, pepper and cayenne pepper, mix well, and place on a large platter.
For the hollandaise sauce: Gently place 4 egg yolks in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the warmed clarified butter into the food processor very slowly until it thickens. To thicken the sauce, add an egg yolk and to thin it out add warm water.
Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.
Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken.

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HOLLANDAISE RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 20 minutes
Category condiment
Cuisine french

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

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BASIC HOLLANDAISE RECIPE - BBC GOOD FOOD

This sauce, from Gordon Ramsay, takes some time to prepare, but think of it as a workout with a whisk
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Total Time 30 minutes
Category Dinner, Side dish
Cuisine French
Calories 336 calories per serving

Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

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HOLLANDAISE SAUCE RECIPE - BBC GOOD FOOD

To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.
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Calories 529 calories per serving

To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

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HOLLANDAISE SAUCE RECIPE | JAMIE OLIVER SAUCE RECIPES

From jamieoliver.com
Total Time 20 minutes
Cuisine french
Calories 92 calories per serving

1. Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
2. Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
3. Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
4. Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
5. Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
6. Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking.

See details

CHICKEN CORDON BLEU RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 3.8
Total Time 51 minutes
Category main-dish

Deep-fry the breaded chicken at 325 degrees F for 3 minutes. Drizzle the hollandaise sauce over the top of the chicken.

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HOLLANDAISE RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 20 minutes
Category condiment
Cuisine french

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

See details

BASIC HOLLANDAISE RECIPE - BBC GOOD FOOD

Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

See details

HOLLANDAISE SAUCE RECIPE - BBC GOOD FOOD

To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

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