Best Perfect Hollandaise Sauce Recipes
PERFECT BLENDER HOLLANDAISE SAUCE
This sauce turns out perfect EVERY time. It never separates. I use it on alot of things besides asparagus. I especially like it on salmon and shrimp.
Provided by Realtor by day
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
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. You can serve the sauce right away as it is. OR -- Because I worry about the egg yolks not being cooked enough, I like to pour the sauce into a glass measuring cup which I then set in a pan of simmering water. I cook it slowly for about 5 minutes so it's good and hot and the yolks are completely cooked this way.
Nutrition Facts : Calories 241.6, Fat 26.1, SaturatedFat 15.7, Cholesterol 202.6, Sodium 174.4, Carbohydrate 0.8, Sugar 0.2, Protein 2.1
*-- PERFECT HOLLANDAISE SAUCE --*
Perfect for Eggs Benedict or Whatever you'd like to serve this over :O) I use lime because I like the bite but normally Lemon is used!
Provided by MissTiff16
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a bowl (1 min in microwave), let cool to room temperature Set aside.
- In a med saucepan whisk together the egg yolks, lime juice and water. Turn on heat to LOW (really low). Whisk vigorously while sauce begins to thicken. (this may take some time but dont give up).
- Once thick enough remove from heat. Whisk butter, then Slowly add to egg mix. Continue whisking -- Place back over low heat. Add spices. Whisk whisk whisk :O) Serve immediately!
Nutrition Facts : Calories 458.1, Fat 50.1, SaturatedFat 30.6, Cholesterol 310.9, Sodium 480.1, Carbohydrate 1.1, Sugar 0.2, Protein 2.9
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