Hollandaise Sauce – COLLECTION

by on April 16, 2012 » Add the first comment.
Print Friendly

Hollandaise – Recipes and Notes

Eggs Benedict

Salmon Benedict

The Five Mother Sauces

Other Sauces

Recipes for Making Hollandaise

Basic Hollandaise

INGREDIENTS

  • 1 Shallot
  • 1 tsp peppercorns
  • 2 TBL EVOO
  • 1 ice cube (or a bit of crushed ice is even better)
  • 3 egg yolks
  • 2 TBL buttermilk
  • 1 tsp cornstarch
  • 1 stick (8 TBL) unsalted and clarified butter
  • 1 tsp white vinegar
  • Salt to taste
  • 1 bay leaf
  • Juice of 1 lemon
  • Pinch of cayenne pepper

STEP BY STEP

  1. Simmer shallots and peppercorns in the EVOO for about 5 minutes.
  2. Let the oil cool slightly, then add an ice cube to speed up cooling.
  3. Strain out all of the solids. Discard solids and set oil aside.
  4. Separate eggs – Keep whites for an omelet tomorrow
  5. Beat yolks
  6. Add oil into the yolks. TEMPER them together if your oil is still very warm
  7. Clarify your butter, add white vinegar, then set aside for use later.
  8. Add bay leaf
  9. Mix egg yolks and corn starch into buttermilk
  10. Whisk it all together until it starts to get foamy and lighten in color
  11. Place all of the above in a double boiler
  12. Drizzle butter into egg mixture, whisking as you go to emulsify the butter.
    DO NOT rush this step.
  13. Bring up to heat slowly. If the mixture becomes too hot the eggs will clump and cook
    If this happens, just strain the clumps out before serving. There is, however, no going back.
  14. Add salt to taste, lemon juice, and a pinch of cayenne
  15. It is ready when it starts to thicken
  16. You can remove your double boiler from the heat and add in three ice cubes.
  17. Put the double boiler back on and cover it. This will keep it warm until you are ready to use it.

Blender Hollandaise

Here is an alternate recipe that does not require cooking. You are forewarned about the whole raw egg stuff.

INGREDIENTS and STEP BY STEP

  • 3 egg yolks (Save the whites for tomorrow)
  • Salt to taste
  • 1 tsp Dijon mustard
  • Zest and Juice of 1 lemon
    BLEND ABOVE until the mixture starts to lighten
  • Lower blender speed to lowest setting
  • Drizzle in 6 TBL melted unsalted butter
  • OPTIONAL: Add in diced chives (to taste)
  • Add a pinch of cayenne pepper
  • Pour over English Muffin topped with spinach or ham, then topped with a poached egg

Fancy Hollandaise

Prepare eggs as above, but add these ingredients about the time you are putting in Tabasco
2 tsp white vinegar
1 tsp sugar
2 bay leaves
Juice from 1 lemon (or 1 TBL lemon juice)
1 tsp mustard powder or dijon
1/4 tsp paprika
1/4 tsp cayenne or red pepper powder (OPTIONAL)
scant onion powder or minced onion
scant garlic powder or 1 minced clove
scant salt
scant white pepper
scant turmuric

Create your own double boiler

Fill a soup pan 1/4 full with water, and bring up to boil.
Reduce water in soup pan to active simmer and place a large metal mixing bowl onto the soup pan, creating a double boiler
– WARNING: Don’t heat the Hollandaise too quickly or let temperature of liquid rise above 175 degrees or eggs may congeal. It may also separate and once that happens there is no recovery. Your sauce will still taste the same, it will just not be as creamy looking. 150-160 degrees is ideal.
An actual double boiler would be better than the way we’ve instructed, but most people do not own a double boiler.


Pumpkin Hollandaise

From TV. Details to follow.
YouTube Video

Also includes Oysters and Pumpkin Cheesecake.


Healthy Hollandaise

This only takes 15 to 20 minutes, but if you only have 10 click here.

Ingredients
2 eggs ( yolks and whites separated )
2 TBL butter
2 TBL whole milk
Juice from 1/2 lemon (or 1 tsp lemon juice)
1 tsp white vinegar
1 bay leaf
1 tsp corn starch
1 tsp mustard powder or dijon
1/4 tsp paprika
1/4 tsp cayenne or red pepper powder (OPTIONAL)
scant onion powder or minced onion
scant garlic powder or 1 minced clove
scant salt
scant soy or Worchestershire sauce
scant white pepper
scant turmuric

Instructions
1. Separate egg yolks from whites into two separate cups and set aside
2. Mix corn starch and lemon and set aside
3. Combine and blend all other ingredients except milk, and butter and set aside
4. Fill a soup pan 1/4 full with water, and bring up to boil.
5. Reduce water in soup pan to active simmer and place a large metal mixing bowl onto the soup pan, creating a double boiler
6. Put butter into sauce pan.
6. When butter has melted, add everything from Step 3 – Mix well
7. Add milk slowly, mixing as you go and heat for several minutes
– THINGS START TO HAPPEN QUICKLY NOW… PREPARE YOURSELF!
8. Temper 4 TBL hot liquid into egg whites, stirring to mix and heat egg whites.
9. Pour back into double boiler stirring constantly
10. Temper 4 TBL hot liquid into beaten egg yolks.
11. Pour back into double boiler stirring constantly
12. Add corn starch mixture.
13. Stirring constantly with a whisk, cook until thickened.
If it turns shiny it means the fats are beginning to separate. Add a tablespoon of water.
14. If there are lumps in your mixture, push it through a strainer using a spatula.

Mixture should NEVER boil. Actually temperature should never get over 150°.

An actual double boiler would be better than the way we’ve instructed, but most people do not own a double boiler.

Special Steps
1. Saute spinach lightly in 1 TBL olive oil -OR-
1. Heat slices of ham in fry pan
2. Place spinach or ham topping over buttered English muffin or hash browns
3. Place poached or lightly fried egg on top of topping
4. Spoon hollandaise over top
5. Garnish with parsley, cinnamon, chives, paprika or any other topping

Served with Tabasco on the side.

Don’t heat the Hollandaise too quickly or hotter than 150 degrees. It will separate and once that happens there is no recovery. Your sauce will still taste the same, it will just not be as creamy looking.

Place glass bowl in pan of very hot water, and cover. Once made, this will store for up to 30 minutes.


Knorr Packaged Hollandaise Sauce Mix

EGGS BENEDICT RECIPE
Basic Eggs Benedict is English Muffin, ham, greens, poached egg and sauce.


EASY: Knorr Packaged Hollandaise Sauce Mix

You can get this sauce mix from Cheese n Stuff Deli, Central Phoenix Restaurant. It is a very fine product. You can also get the mix from Amazon.com but you have to buy it in larger quantities.

Add packet powder
Add milk
Add butter
Add Worcestershire
Bring up to simmer in small sauce pan


Microwave Hollandaise

2015-12-20 08.47.392 egg yolks
1 tsp lemon juice
1/4 tsp or a pinch salt
1/4 tsp or a pinch cayenne pepper
1/4 tsp or a pinch corn starch
1 TBL whole milk

1/4 cup salted butter, melted in separate bowl – clarified
Grated cheddar cheese
English muffin
Eggs (poached or lightly fried)

  1. Whisk everything except the butter together in a microwave-safe bowl until smooth.
  2. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
    – This will suspend the butter particles and make a smoother sauce.
  3. See footnote at this point
  4. Heat in microwave for 10 seconds; whisk, repeat about 5 or 6 times until it starts to thicken.
  5. DO NOT OVERCOOK or you will curdle/cook the eggs

2015-12-20 08.47.33FOOTNOTES:

  • Break the woody stem from your asparagus. Cut the tops off as shown in the photo. Cut the remaining middle into small pieces and sprinkle onto the English muffin, and sprinkle with a bit of cheddar cheese to hold the pieces in place. Microwave the whole thing about 15 seconds.
  • If you are preparing Eggs Benedict (see photo) make sure to have your muffins toasted, your ham prepared, your asparagus heated, your poached eggs done, and so forth. As soon as you start Step 4 your are less than a minute away from serving.
  • If sauce separates after microwaving, add a splash of water and whisk until combined.
  • I prefer to sprinkle my cayenne over the top rather than mixing it into the eggs cause Grandma just can’t take the heat. (See bottom picture!)

 


BETTER: Quick n Easy Hollandaise

Hollandaise Sauce

Click to view entire place setting.

Per two people, use the following:

  • 1/4 cup lowfat buttermilk
  • 1/4 C whole milk
  • 1 TBL shredded cheddar cheese
  • 2 TBL butter
  • 1 tsp all purpose flour
  • 1 tsp corn starch mixed with 1 TBL water
  • six shakes Tabasco (optional – to taste)
  • 1 tsp Worcestershire sauce
  • Start the greens steaming, cause they take the longest time
  • Over a double-boiler, start heating the milks on medium heat
  • Beat in egg yolk while liquid is still cool
  • Add flour, butter, mustard, and everything else
  • Continue to heat, stirring frequently
  • Sauce is done when it starts to thicken

Blender Hollandaise

3 egg yolks
1 tsp lemon juice
Dash of salt, pepper, cayenne
Heat 8 TBL butter and lemon until it is hot and completely melts
Let rest until it separates and cools just a bit

Put yolks and powders into the blender
Drizzle still very warm clarifi d lemon butter into running blender
Let it come together, and that is it


Quick and Easy Hollandaise Sauce

This is not from scratch, but is every bit as good and much easier.  If you want to try this from scratch USE THIS LINK.

Hollandaise Sauce

Click to view entire place setting.

Since some of these instructions are simple recipes, or things you know how to do anyway, I am including only the ingredient and a summary.

Photo does not show ham cause Grandma does not like ham, and Grandpa likes FAR too much Hollandaise Sauce to appeal to most people.

  • On the bottom, one half toasted Thomas English Muffin.
  • On the muffin, one or two rounds of ham.  I like to use
  • Black Forest ham and cut a circle using a muffin ring or soup can.
  • On the ham, 1/4 cup steamed Collards, Kale, Spinach or other IRC Gila Farm green.
  • Chop then squeeze the liquid out, then chop again.
  • On the greens, one poached egg
  • Over the egg use the following recipe:

Per two people, use the following:

  • 1/4 cup lowfat buttermilk
  • 1/4 cup skim milk or 2% milk
  • 1 tbsp shredded cheddar cheese
  • 2 tbsp butter
  • 1 tbsp Knorr Hollandaise Sauce Mix from Cheese n Stuff Deli, Central Phoenix Deli and Importer.
  • 1 tsp all purpose flour
  • six shakes Tobasco (optional – to taste)
  • 1 tsp Worchestershire sauce
  1. Start the greens steaming, cause they take the longest time
  2. Start heating the milks on medium heat
  3. Add cheese and butter, and continue heating
  4. Add Sauce Mix and flour
  5. Continue to heat, stirring frequently
  6. Put English Muffin in toaster
  7. Start egg poacher
  8. Cut ham in circles and put on toasted muffin
  9. Everything else should finish about the same time
  10. Top with greens, egg and sauce in that order.

Place glass bowl in pan of very hot water, and cover. Once made, this will store for up to 30 minutes.

Avocado Hollandaise

This is really simple, and is great on grilled vegetables (eg) Eggplant, asparagus, bell pepper, green onion, carrots, onion, garlic, mushrooms, zucchini, tomato, squash, etc.

Put into blender:
1 ripe avocado
1 tsp lemon juice
Salt and pepper to taste
Cayenne pepper to taste

Emulsify 2 TBL EVOO
(drizzle in slowly while blender is running)

Find more like this: COLLECTION, Condiments and Sauces

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.