EASY HOLLANDAISE SAUCE RECIPES

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HOLLANDAISE SAUCE RECIPE: HOW TO MAKE IT



Hollandaise Sauce Recipe: How to Make It image

This traditional sauce shared by our test kitchen adds an elegant touch to fresh steamed asparagus. The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli.

Provided by Taste of Home

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 1 cup.

Number Of Ingredients 7

3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup butter, melted
1/8 teaspoon salt
1/8 teaspoon paprika
Dash white pepper

Steps:

  • In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in the salt, paprika and pepper. Serve immediately.

Nutrition Facts : Calories 124 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 155mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein.

BASIC HOLLANDAISE RECIPE | BBC GOOD FOOD



Basic hollandaise recipe | BBC Good Food image

This sauce, from Gordon Ramsay, takes some time to prepare, but think of it as a workout with a whisk

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Total Time 30 minutes

Yield Makes about 300ml (enough to serve 4-6)

Number Of Ingredients 6

500ml white wine vinegar
1 tbsp peppercorn
bunch tarragon
3large free-range egg yolks
200ml melted and skimmed unsalted butter (see Secrets for success, below)
squeeze lemon juice

Steps:

  • Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve (see Secrets for success on storing, below).
  • Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
  • Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
  • 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.

Nutrition Facts : Calories 336 calories, FatContent 36 grams fat, SaturatedFatContent 22 grams saturated fat, ProteinContent 2 grams protein, SodiumContent 0.02 milligram of sodium

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