LIGHT HOLLANDAISE SAUCE RECIPES

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EASY HOLLANDAISE SAUCE | ALLRECIPES



Easy Hollandaise Sauce | Allrecipes image

Hollandaise sauce in a blender.

Provided by K Knox

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 6

½ cup unsalted butter
2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
¾ teaspoon coarse salt
1 pinch ground cayenne pepper

Steps:

  • Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
  • Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.

Nutrition Facts : Calories 230.9 calories, CarbohydrateContent 0.7 g, CholesterolContent 163.4 mg, FatContent 25.2 g, ProteinContent 1.6 g, SaturatedFatContent 15.4 g, SodiumContent 443.3 mg, SugarContent 0.2 g

HOLLANDAISE SAUCE RECIPE | ALLRECIPES



Hollandaise Sauce Recipe | Allrecipes image

This creamy lemon sauce is a standard. Make it just before serving.

Provided by Bob Cody

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 1 cup

Number Of Ingredients 6

3 egg yolks
1?½ tablespoons fresh lemon juice
4 tablespoons unsalted butter, chilled
¾ cup unsalted butter, melted
salt to taste
1 teaspoon ground white pepper

Steps:

  • Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
  • Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

Nutrition Facts : Calories 449.6 calories, CarbohydrateContent 1.4 g, CholesterolContent 275.7 mg, FatContent 49.4 g, FiberContent 0.2 g, ProteinContent 2.5 g, SaturatedFatContent 30.4 g, SodiumContent 12.3 mg, SugarContent 0.2 g

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THIS NO-FUSS HOLLANDAISE SAUCE HAS 70% ... - COOKING LIGHT
This recipe is like a mother sauce’s healthy sister: Using olive oil instead of butter in hollandaise slashes saturated fat by 70% but still makes a wonderfully flavorful, silky-smooth sauce for steamed or sauteed spring veggies like asparagus. It also pairs nicely with salmon. Use a mild-tasting olive oil—bolder oils that are good for drizzling to finish dishes can be too bitter in the larger amounts called for here.
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  • Heat both olive oils in a small saucepan over low to 120°F. Combine yolks, 3 tablespoons warm water, lemon juice, salt, white pepper, sugar, and cayenne in a blender. Pulse until combined. Pour heated oil into a spouted measuring cup. With blender running, slowly add oil in a thin, steady stream. If sauce is too thick, add up to 2 tablespoons warm water, 1 tablespoon at a time, and process until desired consistency is reached.
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EASY, TANGY HOLLANDAISE SAUCE RECIPE | ALLRECIPES
Great and easy hollandaise sauce. I like my hollandaise sauce tangy and with a kick so I add extra lemon juice and cayenne pepper to my liking. It serves 2 to 4 depending on what you put it on. I use it on eggs Benedict. It's the best I have had - not bland like some hollandaise sauces!
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Category Side Dish, Sauces and Condiments, Sauces
Calories 231.3 calories per serving
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What is Hollandaise Sauce, anyway? One of the “mother” sauces in classic French cuisine, this fundamental is perhaps best known in the United States as a decadent topping to eggs benedict. While this is indeed a wonderful way to use hollandaise, this creamy, rich, lemon-tinged sauce has so many other uses! And because Hollandaise Sauce is so easy to make—containing only butter, eggs and lemon—this Hollandaise Sauce recipe is worth committing to memory.
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  • Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.
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Calories 127.8 per serving
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