HOLLANDAISE SAUCE RECIPE | JAMIE OLIVER SAUCE RECIPES
Total Time 20 minutes
Number Of Ingredients 4
Steps:
- 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.
- 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.
- 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.
- Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
- 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.
- 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
EGGS BENEDICT AND EASY HOLLANDAISE SAUCE RECIPE | IN…
Provided by Ina Garten
Categories main-dish
Total Time 25 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
- Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
- Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
- Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
- "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
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Reviews 4.2
Total Time 25 minutes
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Category main-dish
- "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
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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
Total Time 20 minutes
Cuisine french
Calories 92 calories per serving
- 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.
- 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.
- 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.
- Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
- 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.
- 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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From foodnetwork.com
Reviews 4.2
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Category main-dish
- "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
See details
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I found this recipe on the Target.com recipe page as submitted by Ginger P., and it is excellent - very lemony and a nice contrast to the bread pudding! I love the Bread Pudding with Vanilla Sauce recipe as printed in January 1997 Southern Living. I always have to make both sauces, though, since we've tasted the lemon sauce in this recipe. We love them both!
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- Serve warm over bread pudding (recipe from Southern Living, January 1997).
See details
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Total Time 20 minutes
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Calories 187 calories per serving
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Total Time 20 minutes
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Calories 187 calories per serving
- Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
- Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
- Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
- Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
- Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
- Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.
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