DIJON HOLLANDAISE SAUCE
It's easy to make this classic sauce in a blender using cholesterol-free egg product, Dijon mustard, lemon juice and melted butter.
Provided by My Food and Family
Categories Home
Time 15m
Yield 1 cup or 8 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Place egg product, lemon juice, mustard and pepper in blender container; cover. Blend on medium speed.
- Add hot butter gradually through feed tube, blending on low speed until mixture is well blended.
Nutrition Facts : Calories 110, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
FRITTATA WITH DIJON-HOLLANDAISE SAUCE
Make and share this Frittata With Dijon-Hollandaise Sauce recipe from Food.com.
Provided by Bobbie
Categories Breakfast
Time 2h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Greast 12" tart pan with removable bottom.
- Preheat oven to 300.
- Whip together cream cheese, flour and eggs. Set aside.
- Chop finely, process, or grate: red onion, garlic, zucchini, chanterelle mushrooms, yellow sweet pepper, and fresh basil leaves.
- Place mixture into a cloth napkin and squeeze out all excess moisture. Then place mixture into large mixing bowl.
- To the cream cheese mixture, add 8 more eggs, the grated Swiss cheese, salt and white pepper. Whip together well.
- Add cheese-and-egg mixture to mixing bowl of chopped vegetables. Blend well. Pour batter into the prepared pan.
- Bake at 300 for 1 hour. Just before the Frittata comes out of the oven, prepare the sauce.
- DIJON-HOLLANDAISE SAUCE:.
- In a double boiler, whip egg yolks and lemon juice until mixture has a custard-like consistency. Add salt, white pepper, and cayenne pepper.
- In a separate pan, melt butter, then add it very slowly, a few drops at a time, to the egg uolk mixture, whipping constantly.
- Add mustard, blend well.
- Top Frittata with Dijon-Hollandaise Sauce.
Nutrition Facts : Calories 506.8, Fat 37.5, SaturatedFat 20.1, Cholesterol 545.9, Sodium 732, Carbohydrate 20.1, Fiber 2.4, Sugar 4, Protein 23.9
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