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Topic: Hollandaise sauce

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	[No title]
		Hollandaise Sauce: This is the most basic of the egg and oil emulsified sauces.
		Margaret Ledoux scraped the thick, yellow hollandaise sauce off her asparagus and tried to sneak a quick glance at her father through the barrier of red carnations that centered the restaurant table.
		If you try to reheat leftover hollandaise sauce in the microwave, or on a stovetop, the results are likely to be disappointing, the egg portion of the sauce cooking hard, or the sauce separating.
	www.lycos.com /info/hollandaise-sauce.html (350 words)

	Hollandaise Sauce
		As you progress and the sauce emulsifies you can gradually increase the amount of butter you add until all the butter is incorporated.
		Strain the sauce through a warm fine strainer or chinois (you may pass the strainer under warm water just before straining), into a clean warm bowl.
		If the sauce is too thick you may whisk a couple of drops of cold water to thin it.
	www.ingoodtastestore.com /Recipes/Hollandaise.asp (267 words)

	How to Make a Satiny, Full-Bodied Hollandaise Sauce (Site not responding. Last check: 2007-11-03)
		Hollandaise, or its sister sauce Béarnaise, is wonderful at the holiday table, whether paired with poached eggs for a New Year's brunch or with beef tenderloin for Christmas dinner.
		Take the sauce off the heat and slowly whisk in a tablespoon of cold water (some chefs add an ice cube) or heavy cream (which is cold and a great emulsifier besides).
		If the sauce actually breaks, it can usually be repaired by very slowly beating the warm sauce into a yolk that has first been whisked vigorously with a tablespoon of cold water or heavy cream.
	www.taunton.com /finecooking/pages/c00180.asp (939 words)

	Hollandaise Sauce
		Hollandaise sauce is one of the basic sauces that all chef's learn to make early in their career.
		Hollandaise sauce can be served on seafood, chicken and some egg dishes.
		Sauce can be re-heated in a microwave set on high for 20-30 seconds and then whisked vigorously.
	www.recipesmania.com /hollandaisesauce.html (218 words)

	Hollandaise sauce
		When ready to use the sauce, beat evenly with wire whisk for 30 seconds until smooth.
		Keep the sauce warm in a bain marie (warm water bath) or a Thermos.
		To 1 quart of Hollandaise, add 2-4 fluid ounces orange juice, from blood oranges if possible, and 2 teaspoons grated orange zest.
	www.gumbopages.com /food/sauces/hollandaise.html (217 words)

	Sauce - Wikipedia, the free encyclopedia
		Sauces may be prepared sauces, such as soy sauce, which are usually bought, not made, by the cook; or cooked sauces, such as Béchamel sauce, which are generally made just before serving.
		Chinese cuisine is known for prepared sauces based on fermented soy beans (soy sauce, fl bean sauce, hoisin sauce) as well as many others such as chili sauces and oyster sauce.
		Such sauces, including applesauce and cranberry sauce, are often eaten with specific other foods (apple sauce with pork or ham; cranberry sauce with poultry) or served as desserts.
	en.wikipedia.org /wiki/Sauce (678 words)

	In praise of hollandaise sauce: smooth, reassuring and warm \| www.azstarnet.com ®
		The magnificence of hollandaise is rendered from humble ingredients: eggs and butter.
		Hollandaise has a reputation as being difficult, though it simply calls for patience, practice and three hands.
		Hollandaise is more the morning sort, all gentle touch, calm demeanor and glossy sheen.
	www.azstarnet.com /sn/printDS/75908 (840 words)

	Lamb Chops with Minted Hollandaise Sauce Recipe \| Recipezaar
		Instead of the traditional mint sauce, lamb chops are served here with a creamy hollandaise sauce flavored with fresh mint.
		Hollandaise sauce: Whisk together the lemon juice, viegar, and egg yolks.
		When making hollandaise, you should be moving the bowl with your mixture on and off the heat every few seconds.
	www.recipezaar.com /47062 (650 words)

	Hollandaise sauce - Wikipedia, the free encyclopedia
		Hollandaise sauce served over white asparagus and potatoes.
		The sauce using egg yolks and butter appeared in the 19th century.
		Sauce Maltaise - - orange zest (blanched) and juice, blood orange for authenticity.
	en.wikipedia.org /wiki/Hollandaise_sauce (780 words)

	Blender Hollandaise Sauce
		Although Hollandaise is one of the most often used sauces, most people find it quite difficult to prepare.
		Melt the butter in a small sauce pot, swirling constantly, until the butter reaches 150 degrees F. The butter should be approximately 140 degrees F. prior to blending.
		When well-blended, pour the 140 degree F butter into the egg mixture in a slow, steady stream until all is incorporated and hollandaise sauce is formed.
	www.jfolse.com /recipes/stocks_sauces/stock_sauce29.htm (199 words)

	Safeway: Fool Proof Hollandaise Sauce
		In addition to serving as the perfect topping for Eggs Benedict, Hollandaise sauce is delicious spooned over steamed asparagus, broccoli, cauliflower or sautéed mushrooms.
		NOTE: Hollandaise sauce is best made right before serving, but may be stored for one hour in a wide-mouth thermos that has been rinsed with hot water.
		This sauce is a derivative of Hollandaise, substituting a zesty vinegar mixture for the lemon juice.
	www.safeway.com /promotions_hollandaise.asp (289 words)

	Hollandaise Sauce (Site not responding. Last check: 2007-11-03)
		Hollandaise Sauce is good with seafood, vegetables and eggs, the most well-known of which is Eggs Benedict.
		As with most sauces, other ingredients may be added to enhance flavor, such as herbs and spices.
		Note: The sauce can be kept warm for a while by placing in a thermos, or by setting the pan in lukewarm water.
	teriskitchen.com /sauces/hollandaise.html (259 words)

	Packaged Hollandaise Sauce Recipe
		I love Eggs Benedict, but it can be a lot of bother to make a Hollandaise sauce, which has a tendency to separate and/or curdle if not used immediately.
		It can also be converted to a Bernaise sauce for steak, by just ten minutes of simmering with the addition of a teaspoon of dried tarragon.
		If sauce will not be used for half hour or more, dot the top with butter and cover pot.
	www.scrapbooksofmymind.com /packaged_hollandaise_sauce_recip.htm (216 words)

	How to Make Hollandaise Sauce at Home
		However, nine out of ten times that people ask me for a recipe it's for that delicious butter sauce that makes what they all claim to be the absolute most favourite brunch dish of all time.
		As you near the milk solids, be at your most diligent not to add too much as the hollandaise is more likely to split at this stage, then slowly pour in the milk solids while still whisking, this will loosen the hollandaise and set the consistency.
		Usually adding all the milk solids is the correct amount of moisture that the hollandaise needs, but it can be too much so add slowly in case you don't want the hollandaise to be that thin.
	www.reluctantgourmet.com /hollandaise_sauce.htm (1015 words)

	Eggs From A To Z - Hollandaise Sauce
		The French chef who created this sauce named it for Holland probably because Holland was famous for its butter, a main ingredient in the sauce.
		Hollandaise sauce is often served over asparagus or poached salmon.
		Many sauces are based on Hollandaise such as Bearnaise and Mousseline.
	www.georgiaeggs.org /pages/hollandaisesauce.html (80 words)

	GourmetSleuth - Hollandaise Sauce
		The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to boil, just remain, hot and lightly simmering.
		This hollandaise sauce can be served at room temperature or heated on the stove or in your microwave.
		If the sauce starts to separate, add 1 or 2 tablespoons of cream and beat the sauce with a wire whisk until it is smooth once again.
	www.gourmetsleuth.com /recipe_hollandaise.htm (573 words)

	Asparagus with Hollandaise Sauce Recipes at Cooking.com
		Before World War I, hollandaise sauce was called Sauce Isigny, after a town in Normandy known for its butter.
		The name was changed to hollandaise to indicate the source of the butter and was never changed back.
		Once all the butter has been incorporated, strain the sauce and season with salt to taste, a dash of cayenne pepper and the lemon juice.
	www.cooking.com /recipes/static/recipe1862.htm (443 words)

	Lazy Cajun Hollandaise Sauce (Site not responding. Last check: 2007-11-03)
		This will cook the sauce and kill any germs that may be along for the ride.
		This sauce is the prefect complement to most fish and chicken dishes.
		This hollandaise sauce is not cooked therefore I suggest that it be used immediately.
	www.acadiacom.net /custom/Rec_Sauc/hollandz.html (196 words)

	Science of Eggs: Hollandaise Recipe
		In hollandaise sauce, melted butter and water form a creamy mixture.
		When the sauce is as thick as heavy cream, you may beat in the butter by half tablespoons.
		This rich sauce is perhaps best known as a companion to the poached egg in the classic Eggs Benedict.
	www.exploratorium.edu /cooking/eggs/recipe-hollandaise.html (432 words)

	Hollandaise Sauce
		Then beating the egg yolks with a wire whip, pour on the melted butter by droplets or quarter-teaspoonfuls until the sauce begins to thicken into a very heavy cream.
		It can be held perfectly for an hour or more near the very faint heat of a gas pilot light on the stove, or in a pan of lukewarm water.
		As hollandaise made with the maximum amount of butter is difficult to hold, use the minimum suggested in the recipe, then beat softened or tepid butter into the sauce just before serving.
	members.cox.net /lisadurbin/hollandaise_sauce.htm (346 words)

	Hollandaise Sauce from Delia Online
		This great classic butter sauce from France can be tricky if it gets too much heat, so great care is in order here.
		There are two possible answers for this: either use a wide-necked Thermos flask rinsed with boiling water, or to make a lighter, more stable version, try Foaming Hollandaise.
		Either version of this supremely wonderful sauce can be used for serving with asparagus or artichokes, or with any kind of grilled or poached fish.
	www.deliaonline.com /recipes/hollandaise-sauce,769,RC.html (339 words)

	Hollandaise Sauce - Cooking Louisiana
		Hollandaise is simply an emulsion of egg yolks and butter with lemon and pepper As with the other Mother Sauces this is the base from which other sauces are made.
		The heat of the butter is supposed to cook the egg and thicken the sauce.
		Maltaise Sauce Hollandaise with orange juice grated orange zest.
	www.cookinglouisiana.com /Sauces/Hollandaise-sauce.htm (153 words)

	Hollandaise Sauce
		This recipe uses the same technique as the mayonnaise recipe on the next page to make a lovely, light sauce that makes anything taste better--from a poached egg on toast to a platter of steamed broccoli.
		I hope Hollandaise Sauce is what you were looking for.
		Hollandaise Sauce is from the Cook'n for Diabetes collection.
	www.dvo.com /recipe_pages/diabetes/Hollandaise_Sauce.html (362 words)

	Hollandaise Sauce - Allrecipes
		"This creamy, slightly tart sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat.
		If hollandaise begins to get too thick, add a teaspoon or two of hot water.
		This is the BEST Hollandaise Sauce I have ever had.
	allrecipes.com /recipe/hollandaise-sauce-2/detail.aspx?rss=6 (383 words)

	Catholic Culture : Liturgical Year : Hollandaise Sauce (Recipe)
		Hollandaise sauce cooks in about 3 minutes, but it is tricky to make and must be served the minute it is completed.
		Five minutes before you plan to serve the sauce, add boiling water, a little at a time.
		After all the water has been added place mixture in upper part of double boiler over boiling water and stir vigorously until sauce thickens like soft custard and coats spoon.
	www.catholicculture.org /lit/recipes/view.cfm?id=269 (149 words)

	Hollandaise Sauce
		Hollandaise Sauce is from the Cook'n Low Carb collection.
		Slowly pour in the cooled, clarified butter, stirring constantly until the sauce becomes thick and fluffy.
		When the whisk is lifted from the sauce, a ribbon of sauce should trail down from the whisk.
	www.dvo.com /recipe_pages/lowcarb/Hollandaise_Sauce.html (297 words)

	Hollandaise Sauce (Site not responding. Last check: 2007-11-03)
		The creamy Mornay sauce, the spinach and poached eggs basked in
		I was about to tell the waiters to give everyone free Bloody Marys or Mimosas while I made more sauce.
		That should be enough for this amount of sauce.
	home.earthlink.net /~bobbowers/hollandaise.htm (359 words)

	How to Make Hollandaise Sauce - eHow.com
		A central part of many dishes, including eggs benedict, hollandaise (French for "Dutch") sauce is about as rich and luxurious as a sauce gets.
		A too-thick sauce can be thinned by whisking in a little hot water.
		This sauce cannot be reheated and will separate if you try to do so.
	www.ehow.com /how_13904_make-hollandaise-sauce.html (559 words)

	Easy Hollandaise Sauce (Site not responding. Last check: 2007-11-03)
		The texture should be that of a thick sauce.
		If your sauce is more of a custard, or if it resembles curdled milk, then you added the butter too quickly.
		If you try to reheat leftover hollandaise sauce in the microwave, or on a stovetop, the results will be disappointing, the egg portion of the sauce cooking hard, or the sauce separating.
	mcraigweaver.com /hollandaise.htm (349 words)

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