What is holiday sauce

Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. All Rights Reserved. Quick and Easy Hollandaise Sauce in the Microwave. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 2. The ingredient list now reflects the servings specified.

Add all ingredients to shopping list View your list. Heat in microwave for 15 to 20 seconds; whisk. I Made It Print.

Cook's Note: If sauce separates after microwaving, add a splash of water and whisk until combined. Full Nutrition. Reviews Read More Reviews. Most helpful positive review Shauna Temple.

Rating: 5 stars. This is a great recipe which is very good the way they suggest you use it. This time however, I added a tablespoon of mayo before melting the butter and whisked it together before the heating step.

It added some great creaminess that was lacking from the initial version and held it together more when spooning it over my eggs. Read More. Most helpful critical review EBatson. Rating: 3 stars. Should have read all of the reviews to make a thicker tastier sauce for Eggs Benedict. Hubby was happy. Me, not so much. Reviews: Most Helpful. Shauna Temple. Amy Ames. Perfect just the way it is!!! Add on: This is still the only way we make it anymore!

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Home Recipes Hollandaise sauce. Save recipe. Hollandaise sauce. By Good Food team. Preparation and cooking time. Cook: 10 mins. Thank you! Sooner, or later? Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Egg Yolk recipes. Hollandaise Sauce This classic sauce is regarded as one of the most technically challenging in the French cooking repertoire.

Hence why cake recipes call for ingredients to be at room temperature; and Hollandaise is best served warm or at room temperature, and is a pain to reheat because you have to be so careful not to cook the eggs.

Author: Nagi. Prep: 5 mins. Cook: 3 mins. French, Western. Servings 8 people. Recipe video above. The easy way to make this classic French Sauce! The end result is just as good as making it the classic way by hand -- which takes a good 15 minutes of whisking set over a double boiler and plenty of experience -- except it takes 90 seconds flat and it's foolproof.

Instructions Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base. Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.

Melt butter in a heatproof jug until hot be very careful to ensure it doesn't explode if using microwave! If you use a stove, pour into a jug. Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. Note 2. With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds.

Note 2 Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow. Now blitz for a further 10 seconds, moving the stick up and down. Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.

Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict , steak, fish.

Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict , steak or salmon because it's diluted when you eat it, and also balances the rich food. But make it perfectly lemony to your taste if using for something like Asparagus. Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes.

Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating. Recipe Notes: 1. Egg yolks - separate the eggs when fridge cold, it's easier.

Use the method shown in the video passing yolk back and forth between broken shell or just crack it into one hand and let the whites slip through your fingers into another bowl. Keywords: Hollandaise Sauce. Did you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at RecipeTinEats. Previous Post. Next Post. Read More. Free Recipe eBooks. Leave a Comment Cancel reply Your email address will not be published. Rate this recipe!