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Hollandaise Sauce |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Hollandaise Sauce recipe on the web!! Fast! Prep: 10 min; Cook: 5 min If this delicate sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it’s smooth. Serve it with cooked vegetables, eggs or grilled meats. _ large eggs yolks _ tablespoon lemon juice ___ cup firm stick butter 1. Stir egg yolks and lemon juice vigorously in 1 1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted. 2. Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) 3. Store covered in refrigerator. To serve refrigerated sauce, stir in small amount of water when reheating over very low heat. NUTRITION FACTS: 1 Tablespoon:; Calories 85 (Calories from Fat 80); Fat 9g (Saturated 5g); Cholesterol 75mg; Sodium 55mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 1g % DAILY VALUE:; Vitamin A 8%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES:; 2 Fat *Do not use margarine or vegetable oil spreads. Bearnaise Sauce: Stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves. Serving suggestions: fish, meat. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Cucumbers and Tomatoes in Yogurt Fresh Tomato Sauce Teriyaki Sauce Sweet-and-Sour Sauce Tartar Sauce Pesto Whipped Horseradish Cranberry Sauce Herbed Butter Sauce Hollandaise Sauce White Sauce Velouté Sauce Pan Gravy Brown Sauce Peanut Sauce Prune-Almond Sauce Creamy Herb-Mushroom Sauce Fajita Marinade Garlic Marinade Jamaican Jerk Seasoning Lemon-Herb Marinade Southwestern Rub Teriyaki Marinade TIPS FOR MARINADES AND MARINATING Apple Butter Blueberry Freezer Jam Corn Relish Cranberry-Orange Relish Cream Cheese Spreads Golden Fruit Chutney Herb Vinegar Herbed Oil Lemon Curd Savory Butters Strawberry Freezer Jam Sweet Butters Tomato Salsa Using Herbed Oil SAUCE BASICS SEASONING BASICS COOKING WITH SPICES AND SEEDS SEASONINGS HERB CHART SPICE CHART SEED CHART SEASONING CHART CONDIMENT BASICS |
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