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Hollandaise Sauces

1.  Easy Hollandaise Sauce

1/2 cp butter
3 egg yolks
3 T freshly squeezed lemon juice

1. Combine all ingredients in top of double boiler. Let stand at room temperature for 30 minutes.
2. Just before serving, place over simmering water. Cook, stirring briskly with whisk,
a couple minutes, till thickened.

                               Sunkist Cook Book

2.  Low Fat Hollandaise

a. Mock Hollandaise

1/4 cp each low fat sour cream and mayonnaise
1 t lemon juice
1/2 t prepared mustard

Cook and stir all ingredients in saucepan over low heat till well blended.

b. Yogurt Hollandaise

1 cp plain yogurt
4 egg yolks or 2 whole eggs
3/4 t salt
2 t sugar
1/4 t Tabasco

1. In double boiler, stir yogurt and eggs with wire whisk.
2. Add sugar, salt, and Tabasco and stirt over barely simmering water, stirring constantly till sauce thickens (about 8-10 minutes).

3.  Orange Hollandaise

3 egg yolks or whites, if you want a low-cholesterol version
1 t Dijon mustard
1/4 t salt
Dash tabasco sauce
1 t grated orange rind
2 T orange juice
1/2 (1 stick) unsalted butter.

1. Place yolks, salt, tabasco, orange rind and juice in blender. Whirl 4-5 seconds to combine.
2. Melt butter til bubbly; do not let brown.
3. With blender running, remove cover and slowly add hot butter; whirl 10-15 seconds til
thickened.

                               Family Circle, 1988