HOLLANDAISE SAUCE RECIPE HEALTHY RECIPES

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HOLLANDAISE SAUCE RECIPE | JAMIE OLIVER SAUCE RECIPES



Hollandaise sauce recipe | Jamie Oliver sauce recipes image

Total Time 20 minutes

Number Of Ingredients 4

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

HOW TO MAKE SAUCE FOR EGGS BENEDICT | HOLLANDAISE SAUCE ...



How to Make Sauce for Eggs Benedict | Hollandaise Sauce ... image

Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.

Provided by Tyler Florence

Categories     condiment

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 cup

Number Of Ingredients 12

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise Sauce, recipe above
Fresh chopped parsley, for garnish

Steps:

  • Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  • Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. 
  • Yield: 4 servings

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  • 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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  • 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.
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From jamieoliver.com
Total Time 20 minutes
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    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


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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
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