Best Hollandaise Sauce For Vegetables Recipes

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EASY NO-FAIL HOLLANDAISE SAUCE



Easy No-Fail Hollandaise Sauce image

Make this easy no-fail Hollandaise Sauce at home. If you love Hollandaise Sauce and have always wanted to make this at home, this recipe is for you. If you have never had the pleasure of enjoying this rich and velvety sauce, I hope that you give this recipe a try. Just scrumptious with so many dishes.

Provided by wholesomefarmhouserecipes

Categories     Breakfast     Side Dish

Time 15m

Number Of Ingredients 5

4 Large Egg Yolks
1 Stick Butter (softened)
1/3 Cup Boiling Water
1 Tsp. Lemon Juice
Dash Cayenne Pepper ( optional-sometimes I just add a dash of regular black pepper.)

Steps:

  • Use a double boiler or place a bowl over a saucepan with about 1 inch of water in the bottom simmering to do the cooking.
  • Break the eggs and separate the yolks from the whites. Once separated, whisk the egg yolks slightly.
  • Add the whisked eggs, and softened butter to the bowl over the simmering water and whisk until the butter has almost all melted. Add the 1/3 cup of boiling water. (I just heated my water in the microwave for a minute).
  • Keep whisking the egg mixture and cook until it reaches a temperature of 160 degrees F. As the mixture continues to cook, the eggs will become frothy and increase in volume, and then thicken.
  • When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat and add your seasonings. Such as, lemon, salt and pepper, cayenne pepper, Cajun seasoning, or a variety of other seasonings.
  • If not using right away, keep in a warm spot until ready to use. If the mixture becomes too thick, add a few drops of warm water whisked in before serving.

Nutrition Facts : Calories 129 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 123 mg, Sodium 105 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HOLLANDAISE SAUCE



Hollandaise Sauce image

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

Provided by Bob Cody

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

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, Carbohydrate 1.4 g, Cholesterol 275.7 mg, Fat 49.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 30.4 g, Sodium 12.3 mg, Sugar 0.2 g

STEAMED VEGETABLES WITH HOLLANDAISE SAUCE



Steamed Vegetables with Hollandaise Sauce image

Steam a large pot of your favorite vegetables such as broccoli, cauliflower, baby carrots, mushrooms, asparagus or make a fine mixture of all of the above and serve with this simple-to-prepare sauce. Not much time goes into this, and it's delicious. You'll need your blender for this. Yes, there's a lot of butter in this, so this...

Provided by Robyn Bruce

Categories     Other Side Dishes

Time 15m

Number Of Ingredients 6

4 egg yolks at room temperature
1/2 tsp salt
1/2 tsp dry mustard powder
1 Tbsp lemon juice (fresh or bottled)
dash or two of tabasco sauce
1 stick butter, melted

Steps:

  • 1. In a blender, place the yolks, salt, mustard, lemon juice, and tabasco.
  • 2. Blend for about 5 seconds. Then, while blender is turned on, pour in the butter, which should be good and hot. (the temperature of the butter is the secret to this - make it very hot, taking care not to let it burn, and the hollandaise will thicken right away).
  • 3. Heat sauce for a minute in the microwave or in a pan on the stove top. If you heat it on top of the stove, stir it constantly so that it doesn't burn. Pour over top of vegetables and/or the meat you might be serving with this. (The best thing, in my opinion, is to serve the sauce on the side in a bowl with a spoon. Let each person spoon however much they would like to have over their vegetables.)

CLASSIC HOLLANDAISE SAUCE



Classic Hollandaise Sauce image

The classic Hollandaise Sauce, good for most green veggies, fish, steak, roast beef, Eggs Benedict, and more!!!

Provided by Stoddard Whitridge

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 6

3 egg yolks
½ lemon, juiced
1 teaspoon cold water
1 teaspoon salt
1 teaspoon ground black pepper
½ cup butter

Steps:

  • In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 1.5 g, Cholesterol 143.1 mg, Fat 17.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 10.5 g, Sodium 500.9 mg, Sugar 0.1 g

HOLLANDAISE SAUCE



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

Time 20m

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

HOLLANDAISE SAUCE



Hollandaise Sauce image

This rich yet airy Hollandaise sauce is the basis for several other warm emulsions; the best-known variation is bearnaise, which includes the addition of tarragon. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

3 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into tablespoons
1 teaspoon fresh lemon juice
1/2 teaspoon coarse salt
Pinch of cayenne pepper
Pinch of freshly ground black pepper

Steps:

  • Fill a medium saucepan with 2 inches water and bring to a boil, then reduce heat so water is barely simmering.
  • Off the heat, whisk egg yolks in a heatproof bowl or on top of a double boiler until they become pale. Place over the simmering water. Whisking constantly, cook until the mixture is thick enough to hold a trail from the whisk and begins to hold its shape when drizzled from the whisk, about 3 minutes.
  • Whisking constantly, add butter, 1 tablespoon at a time, whisking until each addition is incorporated completely before adding the next. When all the butter has been added, season with lemon juice, salt, cayenne, and black pepper. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.
  • The sauce is best if used immediately but can sit for about an hour over hot water in a bain-marie or in a Thermos.

HOLLANDAISE SAUCE FOR VEGETABLES



Hollandaise Sauce for Vegetables image

This is my family's recipe for hollandaise. I've never tried any other way, but we think this is delicious. I like to serve this over steamed or roasted veggies.

Provided by mommyoffour

Categories     < 15 Mins

Time 15m

Yield 1 cup

Number Of Ingredients 6

1/2 cup butter
3 egg yolks, at room temperature
1 1/2 tablespoons lemon juice
1/4 teaspoon dry mustard
1/4 teaspoon salt
fresh ground black pepper

Steps:

  • In a small saucepan, melt butter until bubbly.
  • Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy.
  • Pour in half the butter in a very slow, steady stream until creamy.
  • Then turn blender to high and add remaining butter slowly.
  • Taste and correct seasonings.
  • Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.

Nutrition Facts : Calories 971.2, Fat 104.5, SaturatedFat 62.7, Cholesterol 810.4, Sodium 1257.4, Carbohydrate 4, Fiber 0.2, Sugar 0.9, Protein 8.5

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