Hollandaise Sauce
Hollandaise Sauce , 02-04-2011 12:03 AM


Advanced Low-Carber


Ok, so I don't usually measure but I'm pretty sure making this sauce isn't an exact science, so here we go.

Ingredients:
4 egg yolks
1/2 cup cream
1/2 stick butter
2 TBSP lemon juice
Salt
Pepper
Paprika

Spray saucepan with non stick spray and put over low heat, melt butter. Remove pan from heat and whisk in egg yolks to butter, working quickly to avoid scrambled eggs. Place pan back on heat, slowly add cream while whisking, turn heat up to medium and add remaining ingredients while whisking constantly. Stir until slightly thickened, do not boil... remove from heat as soon as it seems as if it's going to begin simmering.

Allow to thicken a bit, taste and adjust seasonings.

Amazing with the bacon wrapped asparagus... YUM!

Happy Lowcarbing,
Julee

Carb Krunchers Bread/2.25 net grams per slice
Like REAL bread
Best prices/fast shipping

www.locarbdiner.com
RE: Hollandaise Sauce , 02-04-2011 12:20 AM


Expert Low-Carber


Hollandaise sauce tastes good on just about everything. I like to add some crabmeat and put it on top of fish or steak.
RE: Hollandaise Sauce , 02-04-2011 01:19 AM


Moderator


Thanks Julee ... yummo!

Kathy in Texas
LCing is no longer a temporary fix, it's my way of life!


RE: Hollandaise Sauce , 02-06-2011 02:16 AM


Expert Low-Carber


Julee, sounds great. I use a very similar recipe.. I use 2-4 oz of softened cream cheese instead of the cream.

I put the egg yolks and cheese in the food processor and process until light colored and frothy. Then heat the butter and lemon juice in a glass cup just until the butter melts in the microwave. With the processor running, I slowly stream the butter into the yolk mixture in the food processor. The mixture gets really thick and spreadable when cooled. I use it like mayonnaise. Fantastic with tuna, shrimp, liverwurst, quiche, -just about everything!!

Ellen
http://www.healthy-eating-politics.com
http://www.ketogenic-diet-resource.com
RE: Hollandaise Sauce , 02-06-2011 12:02 PM


Expert Low-Carber



Ingredients:
4 egg yolks
1/2 cup cream
1/2 stick butter
2 TBSP lemon juice
Salt
Pepper
Paprika

Spray saucepan with non stick spray and put over low heat, melt butter. Remove pan from heat and whisk in egg yolks to butter, working quickly to avoid scrambled eggs. Place pan back on heat, slowly add cream while whisking, turn heat up to medium and add remaining ingredients while whisking constantly. Stir until slightly thickened, do not boil... remove from heat as soon as it seems as if it's going to begin simmering.

Allow to thicken a bit, taste and adjust seasonings.

Amazing with the bacon wrapped asparagus... YUM!

Happy Lowcarbing,
Julee

Marie
RE: Hollandaise Sauce , 02-07-2011 12:51 PM


Advanced Low-Carber



Ingredients:
4 egg yolks
1/2 cup cream
1/2 stick butter
2 TBSP lemon juice
Salt
Pepper
Paprika

Spray saucepan with non stick spray and put over low heat, melt butter. Remove pan from heat and whisk in egg yolks to butter, working quickly to avoid scrambled eggs. Place pan back on heat, slowly add cream while whisking, turn heat up to medium and add remaining ingredients while whisking constantly. Stir until slightly thickened, do not boil... remove from heat as soon as it seems as if it's going to begin simmering.

Allow to thicken a bit, taste and adjust seasonings.

Amazing with the bacon wrapped asparagus... YUM!

Happy Lowcarbing,
Julee

Marie
Brilliant! Thank-you! I can't wait to try this. I tell ya, I learn something here every single day. :-) Will report back...

Julee

Carb Krunchers Bread/2.25 net grams per slice
Like REAL bread
Best prices/fast shipping

www.locarbdiner.com
RE: Hollandaise Sauce , 02-07-2011 12:53 PM


Advanced Low-Carber



I put the egg yolks and cheese in the food processor and process until light colored and frothy. Then heat the butter and lemon juice in a glass cup just until the butter melts in the microwave. With the processor running, I slowly stream the butter into the yolk mixture in the food processor. The mixture gets really thick and spreadable when cooled. I use it like mayonnaise. Fantastic with tuna, shrimp, liverwurst, quiche, -just about everything!!
Oh, my Goodness... I have GOT to try this with the cream cheese.... it sounds divine. Think how good that would be as a dip for some lemon broiled shrimp.... wow! Thank you! Y'all are a virtual encyclopedia of better cooking ideas. :-)

Happy Lowcarbing,
Julee

Carb Krunchers Bread/2.25 net grams per slice
Like REAL bread
Best prices/fast shipping

www.locarbdiner.com
RE: Hollandaise Sauce , 02-27-2011 07:54 PM


Junior Low-Carber


When preparing Hollandaise I use the blender method that Marie describes, and it works perfectly every time. It’s so easy to do comparing to the “traditional technique.” I have not tested using cream, and instead go with one stick of butter (8 tablespoons) for my blender-built Hollandaise.

You can use the same method to make easy Béarnaise sauce. In a small sauce pan, combine ½ tablespoon minced shallot, 1.5 teaspoon minced fresh tarragon leaves, and 1/3 cup of dry white wine (or a little less if you want to use vinegar). Cook over medium-low heat until half or more of the wine or vinegar has evaporated. Allow this to cool.

Put this into the blender with the egg yolks, lemon juice, and anything else you want (e.g., cayenne pepper, black pepper, paprika, etc.); and follow Marie’s instructions for blending the ingredients and then adding the hot butter.
____________________________________________
EDIT: Even dry white wine has some carbs, so if you want to enjoy a glass of dry red wine (which has less carbs than white wine) with dinner, you probably want to use vinegar in this recipe.

--Spike
RE: Hollandaise Sauce , 03-01-2011 02:07 AM


Expert Low-Carber



You can use the same method to make easy Béarnaise sauce. In a small sauce pan, combine ½ tablespoon minced shallot, 1.5 teaspoon minced fresh tarragon leaves, and 1/3 cup of dry white wine (or a little less if you want to use vinegar). Cook over medium-low heat until half or more of the wine or vinegar has evaporated. Allow this to cool.

Put this into the blender with the egg yolks, lemon juice, and anything else you want (e.g., cayenne pepper, black pepper, paprika, etc.); and follow Marie’s instructions for blending the ingredients and then adding the hot butter.
____________________________________________
EDIT: Even dry white wine has some carbs, so if you want to enjoy a glass of dry red wine (which has less carbs than white wine) with dinner, you probably want to use vinegar in this recipe.

--Spike
I make bearnaise all the time - in my blender the same way, almost the same recipe as yours (I use tarragon vinegar, tarragon, a little white wine, shallots, a little garlic, and a dash of steak sauce & mustard (I think) and of course egg yolks and butter) - you and I are on the same wavelength. I store the bearnaise in the fridge (it keeps a long time) and scoop out a tablespoon like butter to melt on top of a steak - it's divine.
RE: Hollandaise Sauce , 03-01-2011 03:36 AM


Junior Low-Carber


^^ RE:> “I store the bearnaise in the fridge (it keeps a long time) and scoop out a tablespoon like butter to melt on top of a steak - it's divine. “

Yes… very good point. Mixing vinegar (or white wine) with butter is a combination that keeps safely for several days when refrigerated. I do exactly what you describe.

If you want to reheat the entire batch (instead of using it like a butter on top of something you heat as you wonderfully describe... makes me want to do "frig-raid" right now), store the sauce in a pedestal-container that you put in a pan with a little bit of very warm (but not really hot ) water, and then do some gentle whisking as it warms. I avoid reheating with very hot water to prevent the egg from “cooking.”

--Spike
RE: Hollandaise Sauce , 05-11-2011 01:46 PM


Newbie Low-Carber


I just tried this using a mini-food processor--and made it with two egg yolks, a stick of butter, and substituted lime juice, PLUS the big dollup of soft whipped cream cheese!!.. WOW is all I can say!! I just picked fresh asparagus from my patch and steamed it--and this was quick and perfect!! No messing with a double boiler, and no worries about curdling!!


Thanks soooo Much!! This will be utilized frequently in with various foods (including seafood!!).. YUM-O as Rachel Ray says!!


I put the egg yolks and cheese in the food processor and process until light colored and frothy. Then heat the butter and lemon juice in a glass cup just until the butter melts in the microwave. With the processor running, I slowly stream the butter into the yolk mixture in the food processor. The mixture gets really thick and spreadable when cooled. I use it like mayonnaise. Fantastic with tuna, shrimp, liverwurst, quiche, -just about everything!!
Oh, my Goodness... I have GOT to try this with the cream cheese.... it sounds divine. Think how good that would be as a dip for some lemon broiled shrimp.... wow! Thank you! Y'all are a virtual encyclopedia of better cooking ideas. :-)

Happy Lowcarbing,
Julee
RE: Hollandaise Sauce , 05-16-2011 09:24 PM


Advanced Low-Carber


My oh my oh my I got some grass fed ribeye at the farm near by and this sauce sounds like just the best on top....awesome TY all!
RE: Hollandaise Sauce , 03-22-2013 07:39 PM


Junior Low-Carber


Foolproof Béarnaise and Hollandaise sauce… this one deserves a revisit…

I’m pushing this tread TTP. An easy way to make Béarnaise and Hollandaise sauce that is totally foolproof deserves a second look.

--Spike
RE: Hollandaise Sauce , 04-06-2013 12:40 AM


Advanced Low-Carber


Good Job Spike been thinking of this since you bumped it!

Gonna try it tomorrow with BFast.

Ciao happy weekend!
RE: Hollandaise Sauce , 04-13-2013 03:41 PM


Advanced Low-Carber



That sounds really good!

Visit my low carb blog: thinandthinner.net
RE: Hollandaise Sauce , 11-11-2013 12:14 AM


Junior Low-Carber


You guys are saving my life here! I am making this Hollandaise tomorrow for sure! Eggs benedict with bacon for breakfast, here I come!

Anita - AKA Ketogenic Woman
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