Best Hollandaise With Mustard And Horseradish Recipes

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MALTAISE SAUCE



Maltaise Sauce image

Traditional hollandaise blends with blood orange juice to create a sweet, citrusy topping for cooked vegetables in this recipe from chef Michel Roux's "Sauces" cookbook.Also Try:Classic Hollandaise Sauce, Hollandaise with Mustard and Horseradish

Provided by Martha Stewart

Number Of Ingredients 7

17 tablespoons (2 sticks plus 1 tablespoon) unsalted butter
1 large or 2 small oranges, preferably blood oranges
1 tablespoon white-wine vinegar
1 teaspoon white peppercorns, crushed
4 large egg yolks
Coarse salt
Juice of 1/2 lemon

Steps:

  • Melt butter in a small saucepan over medium heat; slowly bring to a boil, skimming froth from surface. Carefully pour melted butter into a small bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the color of light olive oil; let cool to room temperature.
  • Bring a small pot of water to a boil over high heat; prepare an ice-water bath and set aside. Using a paring knife, remove zest from oranges in large strips, reserving oranges. Add zest to boiling water; cook until softened, about 1 minute. Drain and transfer to ice-water bath to cool. Drain and very finely chop; set aside.
  • Squeeze juice from oranges into a small saucepan. Place saucepan over low heat and cook until juice is reduced by one third. Add zest to saucepan and remove from heat; set aside to cool.
  • In a medium heavy-bottomed saucepan, mix vinegar with 1/4 cup cold water and crushed peppercorns. Place over medium-high heat until liquid is reduced by one third; remove from heat and let cool completely. Add egg yolks to cooled reduction and whisk to combine.
  • Place saucepan on a heat diffuser over very low heat; whisk, making sure the whisk comes in contact with the bottom of the pan. Gradually increase heat, whisking so the sauce emulsifies progressively and becomes smooth and creamy, 8 to 10 minutes; do not let the temperature of the sauce rise above 150 degrees.
  • Remove saucepan from heat and whisk in clarified butter in a slow, steady stream; season with salt. Stir in lemon and orange juice mixture. Line a chinois or fine-mesh strainer with cheesecloth; strain mixture and discard solids. Use sauce immediately.

EASY HOLLANDAISE



Easy Hollandaise image

Use our shortcut version of the classic French sauce to spruce up steamed artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
3/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter

Steps:

  • In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
  • Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

Nutrition Facts : Calories 231 g, Fat 25 g, Protein 2 g

BLENDER HOLLANDAISE SAUCE



Blender Hollandaise Sauce image

The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!

Provided by chellebelle

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 5

3 egg yolks
¼ teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
½ cup butter

Steps:

  • In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  • Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 0.6 g, Cholesterol 143.1 mg, Fat 17.5 g, Protein 1.5 g, SaturatedFat 10.5 g, Sodium 119.2 mg, Sugar 0.1 g

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.

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