Hollandaise Sauce Recipe

Hollandaise Sauce Recipe

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45 juta s/d 2.5 milyar listing 2018
Hollandaise Sauce Recipe Hollandaise Sauce Recipe Hollandaise Sauce Recipe Hollandaise Sauce Recipe An irresistible velvety sauce that’s easier to make than you would expect. The traditional recipe uses undercooked eggs, but our updated version cooks them long enough to make them safe to eat. Prep : 5 minutes Cook : 10 minutes 3 large egg yolks 1/4 cup water 2 tablespoons fresh lemon juice 1/2 cup cold butter (1 stick), cut into 8 pieces (do not use margarine) 1/4 teaspoon salt In heavy nonreactive 1-quart saucepan, with wire whisk, mix egg yolks, water, and lemon juice until well blended. Cook over medium-low heat, stirring constantly with wooden spoon or heat-safe rubber spatula, until egg-yolk mixture just begins to bubble at edge, 6 to 8 minutes. Hollandaise Sauce Recipe B Reduce heat to low. With wire whisk, whisk in butter, one piece at a time, until each addition is incorporated and sauce has thickened. Remove from heat and stir in salt. Strain through sieve, if you like. Makes scant 1 cup. Each tablespoon : About 62 calories, 1g protein, 0g carbohydrate, 7g total fat (4g saturated), 55mg cholesterol, 96mg sodium. CAPER SAUCE Prepare as directed, above, but stir 1 tablespoon drained capers into the sauce. Serve with fish or chicken. Hollandaise Sauce Recipe A MALTESE SAUCE Prepare as directed, above, but substitute orange juice for the lemon juice and add 11/2 teaspoons grated orange peel to the sauce after straining. Pair this with asparagus.
Hollandaise Sauce Recipe

Hollandaise Sauce Recipe

An irresistible velvety sauce that’s easier to make than you would expect. The traditional recipe uses undercooked eggs, but our updated version cooks them long enough to make them safe to eat. Prep : 5 minutes Cook : 10 minutes
  • 3 large egg yolks
  • 1/cup water
  • 2 tablespoons fresh lemon juice
  • 1/2 cup cold butter (1 stick), cut into 8 pieces (do not use margarine)
  • 1/teaspoon salt
  • In heavy nonreactive 1-quart saucepan, with wire whisk, mix egg yolks, water, and lemon juice until well blended. Cook over medium-low heat, stirring constantly with wooden spoon or heat-safe rubber spatula, until egg-yolk mixture just begins to bubble at edge, 6 to 8 minutes.
Hollandaise Sauce Recipe B
  • Reduce heat to low. With wire whisk, whisk in butter, one piece at a time, until each addition is incorporated and sauce has thickened. Remove from heat and stir in salt. Strain through sieve, if you like. Makes scant 1 cup.
Each tablespoon : About 62 calories, 1g protein, 0g carbohydrate, 7g total fat (4g saturated), 55mg cholesterol, 96mg sodium. CAPER SAUCE Prepare as directed, above, but stir 1 tablespoon drained capers into the sauce. Serve with fish or chicken. Hollandaise Sauce Recipe A MALTESE SAUCE Prepare as directed, above, but substitute orange juice for the lemon juice and add 11/2 teaspoons grated orange peel to the sauce after straining. Pair this with asparagus. bearnaise sås, bearnaise sauce opskrift, bearnaise sauce recipe gordon ramsay, bearnaise sauce recipe jamie oliver, bearnaise sauce recipe video, easy bearnaise sauce, easy bearnaise sauce recipe, hollandaise sauce, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Hollandaise Sauce Recipe

Article Categories : Sauces, Salsas & Condiments

Hollandaise Sauce Recipe

Hollandaise Sauce Recipe

An irresistible velvety sauce that’s easier to make than you would expect. The traditional recipe uses undercooked eggs, but our updated version cooks them long enough to make them safe to eat.

Prep : 5 minutes
Cook : 10 minutes

  • 3 large egg yolks
  • 1/cup water
  • 2 tablespoons fresh lemon juice
  • 1/2 cup cold butter (1 stick), cut into 8 pieces (do not use margarine)
  • 1/teaspoon salt
  • In heavy nonreactive 1-quart saucepan, with wire whisk, mix egg yolks, water, and lemon juice until well blended. Cook over medium-low heat, stirring constantly with wooden spoon or heat-safe rubber spatula, until egg-yolk mixture just begins to bubble at edge, 6 to 8 minutes.

Hollandaise Sauce Recipe B

  • Reduce heat to low. With wire whisk, whisk in butter, one piece at a time, until each addition is incorporated and sauce has thickened. Remove from heat and stir in salt. Strain through sieve, if you like. Makes scant 1 cup.

Each tablespoon : About 62 calories, 1g protein, 0g carbohydrate, 7g total fat (4g saturated), 55mg cholesterol, 96mg sodium.

CAPER SAUCE

Prepare as directed, above, but stir 1 tablespoon drained capers into the sauce. Serve with fish or chicken.

Hollandaise Sauce Recipe A

MALTESE SAUCE

Prepare as directed, above, but substitute orange juice for the lemon juice and add 11/2 teaspoons grated orange peel to the sauce after straining. Pair this with asparagus.