Best 5 Five Minute Hollandaise Sauce Recipes
Elevate your culinary creations with the magic of a five-minute hollandaise sauce. This delectable sauce is a symphony of flavors, a perfect harmony of richness, tanginess, and creaminess. Its effortless preparation makes it an ideal accompaniment to a variety of dishes, transforming everyday meals into extraordinary culinary experiences. Whether you're a seasoned chef or a novice cook, this guide will unveil the secrets of crafting the ultimate five-minute hollandaise sauce, allowing you to impress your family and friends with your culinary prowess.
Here are our top 5 tried and tested recipes!
BLENDER HOLLANDAISE SAUCE
The hollandaise sauce turned my leftovers into quite a beautiful dish. I even topped it with a few spring chives from my garden.
Provided by Janet Barton
Categories Condiment
Time 5m
Number Of Ingredients 5
Steps:
- Add egg yolks and lemon juice into a blender. Quickly turn on and then off again. Add a pinch of salt and cayenne pepper. Heat butter until melted and beginning to bubble. Do not brown.
- With the blender on high, and using the small opening in the cover, slowly pour in hot butter. Blend until thick and creamy, about 30 seconds, scraping down the sides of necessary.
- Serve warm. Keeps well in the refrigerator. To warm, heat over warm water.
Nutrition Facts : Calories 248 kcal, Protein 2 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 207 mg, Sodium 9 mg, ServingSize 1 serving
ONE-MINUTE HOLLANDAISE SAUCE
It's true: fast, easy, and yummy! You can make eggs Benedict, chicken or steak Neptune at home in no time. For a more savory dish, substitute red wine vinegar for the lemon juice and sprinkle in dried tarragon.
Provided by SUNKIST2
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 11m
Yield 4
Number Of Ingredients 5
Steps:
- Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.
- Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.
- Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 0.8 g, Cholesterol 163.7 mg, Fat 25.3 g, Protein 1.7 g, SaturatedFat 15.4 g, Sodium 207.8 mg, Sugar 0.3 g
FIVE MINUTE HOLLANDAISE SAUCE
I love Hollandaise Sauce but hate making it. I found this microwave recipe in a cookbook that my parents got with their first microwave almost 30 years ago. The sauce always turns out perfectly!
Provided by CupcakeAngel
Categories Sauces
Time 5m
Yield 1 cup, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- In a 1-quart glass bowl, combine butter, water, lemon juice and cayenne.
- Cook in microwave on high for 3 to 4 minutes, or until butter melts and mixture boils.
- With wire whisk, gradually beat in egg yolks, beating constantly.
- Cook at medium-low for 30 to 60 seconds, or until thickened.
- Enjoy!
3 MINUTE HOLLANDAISE
When I was first married a neighbor gave me this recipe for my first dinner party. I was afraid to tackle a "real" hollandaise sauce and this was perfect. I still use it today.
Provided by Denise in da Kitchen
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients.
- Heat over low heat and serve.
Nutrition Facts : Calories 88.8, Fat 7.9, SaturatedFat 2.6, Cholesterol 10.1, Sodium 119.1, Carbohydrate 4.3, Sugar 1, Protein 0.6
BLENDER HOLLANDAISE SAUCE
This nearly foolproof technique lets the blender do the sauce-making for you, yielding a slightly thicker hollandaise that is still creamy, smooth and perfect for topping poached eggs or steamed asparagus.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over low heat and let cool slightly.
- Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. Blend to combine. 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 30 minutes over hot water in a bain-marie or in a Thermos.
Hollandaise Sauce Recipe: Easy and Simple
Hollandaise is a classic French butter and egg-based derived from the Béchamel family of sauces. It is often served with asparagus, eggs, poultry, and fish. The traditional Hollandaise is made with fresh egg yolk, butter, and wine; however, many modern Hollandaise sauces use freshly squeezed or bottled, canned, or reconstituted, powdered, or otherwise stabilized egg yolks, as well as other emulsified or otherwise thickened products. Here are some tips for making Hollandaise according to the article:
- Use room temperature ingredients, as they will emulsify more easily, especially the butter.
- Have a bowl of ice water ready to set the finished Hollandaise into. This will stop the cooking process and keep the Hollandaise from curdling.
- Cook the Hollandaise slowly over low heat, stirring vigorously, until it thickens.
- Add the butter in small pieces, stirring until all of it has been added and the mixture is thick and creamy.
- Serve the Hollandaise immediately, or keep it warm in a chafing dish.
Conclusion
Hollandaise is an easy and quick-to-make, rich, and creamy, luscious, silky, smooth, velvety, buttery, tangy, and lemony that can be used to elevate any dish. It is a delicious and versatile that can be used as a topping for a variety of different dish. So next time you are looking for a special touch to add to your meal, give Hollandaise a try. With a little bit of time and effort, you can make a delicious Hollandaise that will impress your family and friends. Follow these tips and you will be on your way to making a perfect Hollandaise.
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