Basic hollandaise ~ TRY THIS ONE FROM BETTER THEN VEGAN: Hollandaise Sauce MAKES 1¾ CUPS 1½ cups Cauliflower Purée Zest and juice of 1 lemon 3 tablespoons nutritional yeast 1½ teaspoons sea salt ¼ teaspoon cayenne pepper ½ teaspoon turmeric Combine all ingredients in a food processor or blender and purée until smooth and creamy. Add water if needed to make a pourable sauce. Heat the sauce in a double boiler (see note) for 10 to 12 minutes, until heated through.
Traditional hollandaise, made by emulsifying melted butter into egg yolks and lemon juice, is notoriously difficult to make. But there's a super easy way to do it at home that requires no whisking, is completely foolproof, and produces a hollandaise that's indistinguishable from one made using traditional methods. Watch the video to see how it's done.
» Paleo Coconut Oil Hollandaise Sauce Against All Grain 3 tablespoons coconut oil, heated to about 95 degrees F (15 min @ 50%) 2 med egg yolks 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon paprika
This easy Hollandaise sauce recipe doesn't require a blender, a double boiler, or constant whisking. If you want a thick, creamy, and tangy sauce that's easy to make and an easily-scalable recipe that's a cinch to memorize, give this one a shot! | www.pinchmeimeating.com
For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and a hand blender for perfect results every time.