Common and Creative uses for Hollandaise Sauce.
By Zsuzsy Bee
Hollandaise Sauce is possibly the most finicky of sauces to make but, poured over the freshest of asparagus, well worth the hassle.
Ingredients: 1/2 lb of unsalted butter, 3 egg yolkes, 1/2 oz cold water, 3/4 oz of freshly squeezed lemon juice, salt and cayenne pepper to taste.
Methodology:clarify butter, beat egg yolkes until creamy combine with water and lemon juice in a 'bain marie' (bowl over pot with boiling water works better than double boiler; easier to stir because of the bowls rounded bottom). Slowly add butter while constantly stirring with a wisk. If sauce thickens too much add few drops of water or lemon juice. Add salt and cayenne pepper to taste.
Tips: It's important to remember to work with warm rather then hot butter as the chances of curdling will be less. If per chance the sauce does get the curdled look no reason to panic just gently wisk in another egg yolk.
Health risk DO NOT KEEP hollondaise sauce warm for more then 1 1/2 to 2 hours.
Common uses:
- Poured over a new spring crop of blanched asparagus. Hmmm good.
- Also great over Brussle sprouts. Especially fresh from the garden, just after the first light frost hit them.
- Eggs Benedict is maybe the most famous use of hollondaise sauce. Place poached egg ontop of lightly toasted english muffin add a few spears of asparagus pour sauce over, sprinkle with some extra cayenne pepper. Dinner served.
Some Creative Dishes:
- Casserole:Place blanched broccoli and cauliflower in a oven safe dish, Sprinkle with salt and pepper to taste. Cover with sauce, sprinkle with 1/4cup of grated old cheddar cheese & 1oz of breadcrumbs. Place on broil only until cheese melts 2-3 minutes. Serve immediatelly; perfect with a pork or beef roast.
- Pasta Casserole:Cook Rotini or Fussili noodles al-dente. Slice very thinly (using a mandoline slicer or food proccesor) 2 carrots, 2 stalks of cellery and 2 small zucchini. Add a medium chopped onions. In a pan with small amount of olive oil stir fry veggies until soft. Combine veggies with noodles. Sprinkle with 1/4 cup of shredded assiago cheese and 2 tablespoons of bacon bits. Salt and pepper to taste. Place under broil until cheese melts slightly 3-4 minutes. Remove from oven let stand 5 minutes cover with generous amount of sauce. Serve with a fresh garden or spinach salad.
- Green Bean Side Dish:Fine string cut green beans, one medium red bell pepper finely chopped, 1 medium vidalia onion finely chopped. Blanch green beans. Meanwhile caramelize onion in a small amount of olive oil. Add blanched beans and red pepper keep over heat only until red pepper is soft. Salt and black pepper to taste. Pour hollondaise sauce over veggies and serve immediately. Nice as a side with a steak or pork chop. (my favorite)
- My brother-in-laws Lebanese roots show through in this next dish. (As I don't like Ocra not my fave) Blanch ocra in water with some lemon juice. Carmelize 2 large chopped onions in a little olive oil. In oven safe dish layer slightly browned and crumbled pita bread (excellent way of using up left over not so fresh pita bread), strained ocra, caramelized onion, 2 cloves of crushed garlic. Sprinkle with sumac spice (available at all Middle Eastern Stores) and allspice. Salt and pepper to taste. Dribble or spritz a bit of olive oil between layers. Place in 400 degree Farenheit oven for about 10 -12 minutes. The Lebanese way of making the sauce is to add a small amount of plain yogurt. Pour sauce over casserole and sprinkle with roasted sesame seed. Serve immediately great with lamb or mutton.
Lighter version of sauce:Try replacing the butter with 1/2 cup + one teaspoon of olive oil. Chances of it curdling are slightly higher but in that case add another egg yolk and a small teaspoon of plain yogurt.
Enjoy.
- Instant Hollandaise Sauce
Some of the most fabulous foods we all love take far too long to create from scratch. I've always tried to find ways to instantly create great food with the minimum of fess, mess and time - so I can enjoy them in a few minutes, not hours. Here's per - How to Make Hollandaise Sauce Three Ways: Traditiona...
Hollandaise sauce is the traditional partner for asparagus, artichokes, eggs Benedict and fish. The sauce is best made in a heavy-based pan set over a very gentle heat. If the direct heat from the stove is...
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Comments
Hiya Peanutbutterwine, I absolutely love cooking, especially cooking for someone other than just myself, so when I get a chance to have company I go all out. My hollandaise sauce recipe is one of my family and friends fave. I made it enough times over the years that I find it easier to make it from scratch than from a box...
Good luck with yours.
regards Zsuzsy
I have to say; I am a hollandaise and Bernaise monster but have never made it from scratch! sacralige, I know....lazy me, I buy those packages...add milk and butter, (you lazy lady =me)! Cant wait to finally make my own!
susan with an 's', thank you for taking a look and for commenting.
regards Zsuzsy
Meant to also comment on Kristen's post. My mom only makes Eggs Bendict Christmas morning and she uses a food processor/microwave oven recipe. Regular whisking at stages in the recipe are the key, I believe. And adding lemon juice. It sure tastes delicious every Christmas . . . perhaps because someone has made it for me? And Santa has arrived? Try it, girl!
Thanks for your many suggestions for left-over hollandaise sauce. I also happened to blanche some green beans today, so I'll try the L/Os with them & red pepper/onion saute. But I also appreciated the other ideas . . . esp. brussel sprouts (which I love, but others might find more palatable with the sauce) and omelets (Smoked salmon perhaps or crab?).
Victoria Lynn thank you for taking a look and for commenting. I love Hollandaise on asparagus or broccoli the most.
regards Zsuzsy
Love Hollandaise sauce. It's also good on omelets, which I love. Thanks for the post. I'll have to follow you for more great recipes, and I also want to check out your gardening tips! Thanks!
kala thanks for taking a look and for commenting.
regards Zsuzsy
I love Hollandaise sauce on grilled salmon topped with garlic prawns, grilled aspargus, and chunks of crab meat. Mmmm I'm going to try the casserole tonight....i'll let you know how goes.
Salt I only use lemon juice. I have never tried vinegar nor do I know if limes would work. I strictly follow the recipe as I do not want to take a chance of the sauce curdling
regards Zsuzsy
I love hollandaise sauce and always used vinigar! The lemon juice sounds great - wonder if it works with lime?
Great layout too. Thankyou.
Kristin, as far as I'm concerned the microwave is a fabulous 're-heating leftovers' machine and a perfect rice cooker, not much else. I wouldn't even want to attempt anything like a hollandaise sauce in the microwave.
Go girl, if you can accomplish it good for you.
thanks for stopping by
kindest regards Zsuzsy
I've put hollandaise sauce on pasta before (with nothing else) and although it could quite possibly be one of the most delicious things I've ever eaten, it was probably the unhealthiest.
Have you ever tried the microwave method of hollandaise sauce (I'm a teen so I'm very lazy, and this is the only method that works for me)
Habee on fresh asparagus is probably the most common. I was at a dinner party last month and they had served a spicey version of the Hollandaise sauce poured over charbroiled Tilapia.
It was awesome, I'm trying to recreate the spicey sauce but haven't been successful yet. I will share once I get it right.
hope you and the family are well
kindest regards Zsuzsy
And I just serve it on asparagus! Thanks!
Jan, always glad when you drop in for a visit. What a great idea to put the hollandaise over a stuffed crepe. Never thought of it, will make it this weekend for sure. Thanks for the idea.
kindest regards Zsuzsy
My favorite use for hollandaise sauce is to put a little over a breakfast crepe. A light, thin crepe stuffed with eggs, mushrooms, and other vegetables goes great with a little hollandiase sauce. Cheers!
Josedwwweb thanks for taking a look and for commenting.
regards Zsuzsy
Fresh food is great. It´s healthier and flavors are more tasty.
Thanks a lot for this hollandaise sauce recipe. I love it with vegetables. Vegetables should not be cooked more than needed. For fresh salads and poached eggs hollandaise sauce is awesome.
I love salads, pasta, vegetables and fresh food in general. A good tasty sauce is great on any green salad.
Jose Damaso Ramon
MissTat, I always like to be on the safe side and common food safety should govern here. If you placed the left overs in the fridge immediately and reheat it all only once I don't see anything going wrong with the sauce. It's not as if the sauce was served with raw eggs. Just make sure that the reheated food is hot right through I assume. To be honest I don't recall ever having enough left over that it needed to be reheated...and I can see it going a bit lumpy while reheating.
I hope this helps regards Zsuzsy
hi!
I was wondering, if I make the pasta casserole dish with the hollandaise sauce, would it be OK for reheating, or should I just leave them sauce-less and put in the sauce once the pasta has been reheated?
thanks!
Deborah-Lynn I couldn't agree with you more about the garden fresh veggies. At this time of year I mourn my garden and start to miss the fresh stuff already.
Hope you enjoy the recipe.
regards Zsuzsy
Great receipe, I made a folder for my favs that I find in the Hubs, yours is added in there. I think garden fresh vegetables are better than candy!
earner, thanks for taking a look and for commenting. I'll find your hub and link it here also.
regards Zsuzsy
This is a great recipe - it inspired me to write up my old friend's instant hollandaise sauce recipe, so I've put a link in there back here to your page with the full-blown recipe on it.
Thanks!
Inigo thanks for taking a look and for commenting.
regards Zsuzsy
ahh i absolutly love hollandaise... it's great on salmon with just a little bit of dill flavouring. delish!
whoa! I found it, it's right next to this one on the string along hubs! yay!!
wonderful. no, that is exactly the info I needed and it suits perfectly. I prefer fresh for my sides/veggies. also, I dislike overcooked veggies, so that's great.
now can I bug you about carmelizing? :D I remember listening to it on emeril but now I can't remember what it was :p
Iðunn! Blanching is just dropping fresh veggies into boiling water for a couple of minutes.
If you're in a hurry frozen beans work just as well
Zs
zsu, I will try it next big shopping and come back to let you know what my children think after I do. I'm going to have to look up blanching though. :O
unless you want to save me some time and just tell me how. :D
Iðunn! My X-mother-in-law thaught me. The only good thing I can come up with in the spur of the moment... (bad Zsuzsy not nice Zsuzsy me slapping my hand)
My favorite is the green bean side dish..yum
regards Zsuzsy
it's grand on eggs benedict and asparagus. I hadn't thought of it with casseroles. Nice.
I love sauces and often try new and different ones for various stuff, usually over green beans.
Okay! you can come too. I'll make enough. Zsuzsy
Im free 7:30ish!!
:)
Kit-Kat! I have used a sauce made by Knorr it saves a bit of time. Naturally it doesn't taste quite as good as the one made from scratch but it's okay; if you add a bit of spices. It's also less hassle and less calories. Try the pasta casserole and the beans first. They are really yummy; especially if you try the ready sauces.
Let me know what you think. regards Zsuzsy
Zsuzsy, I need to move to Canada and be your neighbor! You have taught me so much in a short amount of time, and I am coming to value you very much.
What is your experience with the mixes or jars of the sauce? Any good?
I've got this lottery ticket for friday night. I'll pick my winnings monday morning first thing. I can book my flight shortly after. I'll have dinner ready for you tuesday night 7:30ish; suit you?
regards Zsuzsy
Sounds great - when you are coming over to cook for me? :)
vespawoolf 2 weeks ago
I've always made hollandaise for more traditional uses, but I like the idea of your pasta casserole. Sounds yummy and creative!