Quick Creamy Hollandaise Sauce
Elevate your dishes with this Quick Creamy Hollandaise Sauce, a delightful twist on a classic that’s often perceived as difficult to prepare. Drawing from 'The Low-Carb Comfort Food Cookbook', this luscious sauce offers the rich and buttery flavor you love, with the simplicity of a quick recipe. Ideal for drizzling over steamed asparagus, eggs Benedict, or grilled meats, this version requires no double boiler and can be whipped up in just minutes. Perfect for those who want a touch of gourmet without the labor, indulge yourself while keeping it low-carb! Enjoy this creamy delight immediately for the best flavor and texture.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Egg Yolk
3 (separated from whites)
Salt
to taste (about 1/4 tsp)
Fresh Ground Black Pepper
to taste
Ground Cumin
trace (optional)
Lemon Juice
1 tablespoon
Water
1 tablespoon
Butter
4 ounces (1 stick) (melted)
Instructions
1
Place the egg yolks in a blender and season with salt, freshly ground black pepper, and ground cumin if using.
2
In a separate bowl, combine the melted butter with the lemon juice and water.
3
Turn on the blender and blend the egg yolks for 30 seconds until thick and pale.
4
With the blender running, slowly drizzle the melted butter mixture into the blender in a thin stream, allowing the sauce to emulsify.
5
Taste and adjust the seasoning as needed.
6
Serve immediately while warm, or keep in a warm place (on a double boiler over hot, but not boiling, water) until ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Quick Creamy Hollandaise Sauce?
It is a rich, buttery, and simplified version of the classic Hollandaise sauce, designed to be quick and easy without using a double boiler.
How many egg yolks are required for this recipe?
This recipe requires 3 egg yolks, separated from the whites.
Do I need a double boiler to make this sauce?
No, this version is made using a blender, which eliminates the need for a double boiler during the preparation process.
How much butter is used in the Quick Creamy Hollandaise Sauce?
You will need 4 ounces (1 stick) of butter, which should be melted.
What is the recommended amount of lemon juice?
The recipe calls for 1 tablespoon of lemon juice.
Is this Hollandaise sauce recipe low-carb?
Yes, this recipe is specifically noted as a low-carb comfort food option.
How long should I blend the egg yolks?
The egg yolks should be blended for approximately 30 seconds until they become thick and pale.
What seasonings are included in the recipe?
The recipe includes salt, freshly ground black pepper, and an optional trace of ground cumin.
What is the secret to getting the sauce to emulsify?
The secret is to slowly drizzle the melted butter mixture into the blender in a thin stream while the blender is running.
What can I serve with this Hollandaise sauce?
It is perfect for drizzling over steamed asparagus, eggs Benedict, or grilled meats.
How much water is added to the sauce?
The recipe requires 1 tablespoon of water, which is mixed with the lemon juice and melted butter.
Can I use ground cumin in this sauce?
Yes, you can add a trace of ground cumin as an optional ingredient for extra flavor.
Should the sauce be served immediately?
Yes, for the best flavor and texture, it is recommended to enjoy this creamy delight immediately.
How do I keep the sauce warm if I am not serving it right away?
You can keep it in a warm place or over a double boiler with hot (but not boiling) water until ready to serve.
What is the source of this recipe idea?
This recipe draws inspiration from 'The Low-Carb Comfort Food Cookbook'.
How many ingredients are in this recipe?
There are 7 ingredients: egg yolks, salt, black pepper, ground cumin, lemon juice, water, and butter.
What is the preparation for the egg yolks?
The egg yolks should be separated from the egg whites before starting the recipe.
Can I adjust the salt and pepper levels?
Yes, you should taste the sauce and adjust the seasonings as needed before serving.
Is this a gourmet-style sauce?
Yes, it is described as a way to add a touch of gourmet to your dishes without the labor.
What is the first step of the instructions?
The first step is to place the egg yolks in a blender and season them with salt, pepper, and cumin.
Does the blender need to be running when adding the butter?
Yes, the blender must be running so the sauce can emulsify as the butter is drizzled in.
Is this recipe considered easy for beginners?
Yes, it is designed for those who find traditional Hollandaise difficult to prepare.
Can this be used as a condiment for meat?
Absolutely, it is recommended for use on grilled meats.
How much salt should I start with?
The recipe suggests starting with about 1/4 teaspoon or to taste.
What color should the egg yolks turn during blending?
The egg yolks should turn pale after 30 seconds of blending.
Is the butter added alone or mixed with other ingredients?
The melted butter is combined with the lemon juice and water before being added to the blender.
Can I use this for a holiday brunch?
Yes, its quick preparation and gourmet taste make it ideal for brunch dishes like Eggs Benedict.
Is this recipe dairy-free?
No, it contains 4 ounces of butter.
What is the texture of the finished sauce?
The finished sauce is described as luscious, creamy, and thick.
Can I use a food processor instead of a blender?
While a blender is specified, a small food processor may work as long as it allows for a very slow drizzle of liquid to emulsify the sauce.