Mix all ingredients in a sauce pan. Cook over very low heat until just heated

Melt the fat in the top of a double-boiler. Add the flour and blend thoroughly. Add the boiling water and season with the lemon juice, salt, and cayenne. Stir constantly until thickened, and leave over a low heat until ready to serve. Just before serving pour ..

Place butter in 2-cup measure. Microwave on HIGH until butter melts. Stir in mayonnaise and lemon juice. Microwave 2 minutes on '6', or just until hot. For ovens without solid state heat control, during second cooking period, Microwave 2 minutes, 25 seconds ..

Place butter in 4-cup glass measure and cook on HI, 1 minute, or until butter melts. Add cream, egg yolks, lemon juice, mustard, and salt. Beat with mixer or wire whisk until smooth. Cook on 70, 1 minute, beating well every 15 seconds until ..

In blender, mix all ingredients except butter. Slowly pour in butter while mixing on low speed. Refrigerate if not using

Divide the butter into 3 pieces. Put 1 piece in a pan with the egg yolks and lemon juice and cook over hot water, stirring constantly with a wire whisk. Do not let the water touch the pan or the egg will cook too quickly. As the sauce thickens, add the second ..

In small saucepan, stir egg yolks and lemon juice briskly with wooden spoon. Add half the butter; stir over very low heat until butter is melted. Add remaining butter, stirring briskly until butter is melted and sauce thickens. Serve hot or at room ..

In small saucepan, blend egg yolks, one at a time, into cream cheese, beating vigorously after each addition. Blend in lemon juice and salt. Cook over low heat, stirring vigorously, until sauce

Beat egg yolks, salt, and red pepper in top of a double boiler, gradually add lemon juice, stirring constantly. Add about one-third of butter to egg mixture. Cook over hot, but not boiling, water, stir constantly, until butter melts. Add another third of ..

Place all ingredients, except stock, in blender. Blend thoroughly. Gradually add stock. Blend. Turn mixture into top of double boiler. Cook gently over hot water about 20 minutes, or until mixture is consistency of soft custard. Use with any

This Blender Hollandaise sauce is as good in flavor as the traditional Handmade Hollandaise Sauce. Try out this gadget mixed sauce and tell me if you agree with me

This Hollandaise Sauce is different from the usual ones. Try them out to see what I mean ! Try out this Hollandaise Sauce with well-drained vegetables or a host of other dishes and feel free to come up with your suggestions

Put egg yolks, salt, mustard, lemon juice and Tabasco sauce into Osterizer container, cover and process at MIX. Remove feeder cap and pour butter in a steady stream until mixture is completely emulsified. This may be kept warm over hot water in a bowl. Do not ..

Put the vinegar, lemon juice, bay leaves, mace and peppercorns into a small pan and simmer until the liquor has reduced to 2 tablespoons (2 1/2T). Put the egg yolks into a small bowl, blend in the strained liquor from the pan and mix well. Put the bowl on top ..

This mock hollandandaise sauce is a combined and lightly cooked sauce made with cheese and yogurt. Flavored with lemon juice and seasoned with a dash of salt, the mock hollandaise sauce is served cold and can be used with fish, veggies like asparagus and even ..

Melt the butter and continue cooking until the milky parts have separated off. Use only the clear butter fat for the sauce. Place egg yolks in work bowl and process for 20 seconds. Through the feed tube, add the lemon juice, process for 5 seconds. Continue to ..

Combine the yolks, lemon juice, salt and cayenne in a blender jar. Turn the blender on, then quickly off to blend ingredients. Heat the butter in a pan until bubbly. Turn the blender on high. Pour in the hot butter in a slow but steady stream. As soon as the ..

Combine all ingredients in a 1 1/2 qt.glass casserole dish. Cover and microwave 4 to 5 minutes or until hot, but not

In the top of a double boiler, beat egg yolks, cream, salt, and cayenne pepper until thick with a whisk beater. Set over hot (not boiling) water. (Bottom of double-boiler top should not touch water.) Add the lemon juice gradually, while beating ..

This sauce which is delicious with a wide range of foods is the best known of all those made by the whisking method. It is very important when making whisked sauces that the water under the basin does not boil. If it becomes too hot, the egg yolks will set ..

The hollandaise sauce is one of the most popular of all culinary sauces. Prepared with butter, lemon juice and egg yolks, the hollandaise sauce is thick and very flavorful and is most often served with vegetables or

Beat egg yolks slightly, add lemon juice and.1/3 of the butter or margarine required. Cook over boiling water until shortening is melted, stirring-constantly add remaining shortening, gradually, stirring after each addition, until shortening is melted and ..

Hollandaise Sauce is not new to most of us. This recipe for the yummy french sauce is simply superb. Try making the at home!

Combine all ingredients in a 1 1/2 qt.glass casserole dish. Cover and microwave 4 to 5 minutes or until hot, but not

Place above ingredients, except butter, in a blender and buzz for about 1 minute. Just before serving, heat the butter almost to the boiling point. Pour in a steady stream into the blender mixture; blend until smooth and

In top of a double boiler, beat egg yolks slightly and stir in lemon juice. Place over hot, but not boiling water— don't allow water in bottom pan to touch top pan. Add the butter a little at a time, stirring constantly with wooden spoon. Add the salt ..

In glass measuring cup, cook butter on roast (7) for 1 1/2 minutes or until melted. With wire whip, beat in egg. Cook on medium (5) for 1 minute. Egg will appear slightly set. Stir in lemon juice and quickly beat with a wire whip to prevent

Hollandaise Sauce has a Diverse taste. The eggs and lemon juice gives the Hollandaise Sauce Exciting taste. Must catch

Melt the butter slowly. Let it stand for 2 minutes so that the whey will separate from the butter. Pour off and reserve the clear butter. Discard the whey. Combine the egg yolks and cold water in a stainless steel bowl that will fit over a pan of hot water ..

Cut all but smallest curly leaves away from small heads;. cut stems 1/2 inch long. Cook in small amount of boiling salted water about 12 minutes, until tender; drain well. Place in serving dish; cover with

Hollandaise Sauce has a Excellent taste. The lemon juice and white pepper gives the Hollandaise Sauce Unique taste.

Heat margarine in custard cup set in hot water bath. When melted, stir in mayonnaise, lemon juice, salt, and paprika. Stir vigorously and serve immediately. Divide evenly. Good over cooked cauliflower, asparagus,

Into a blender place the yolks, salt, mustard, lemon juice, and Tabasco. Blend for 3 seconds. Then, while blender is going, pour in the butter, which should be

Add wine and lemon juice, slightly warm, then add egg yolks. Whisk over bain marie (double boiler) until thick. Remove from heat and add clarified butter while continuously whisking, then add seasoning. Bear-naise - Reduction of shallots and tarragon vinegar, ..

Hollandaise Sauce is a delicious side dish version. An easy to make sauce recipe, you will simply find this Hollandaise Sauce both mouth-watering and amazingly tempting.

In top of double saucepan combine vinegar and salt and pepper. Bring to a boil over direct heat and simmer for a few minutes. Cool. Add egg yolks and half of butter. Place pan over hot water and mix sauce with a wire whisk until it becomes as thick as ..

Beat egg yolks, salt, and red pepper in top of a double boiler; gradually add lemon juice, stirring constantly. Add about one third of butter to egg mixture; cook over hot, not boiling, water stirring constantly, until butter melts. Add another third of ..

Place butter in 2-cup measure. MICROWAVE on HIGH until butter melts. Stir in mayonnaise and lemon juice. MICROWAVE 2 MINUTES on '6', or just until hot. For ovens without solid state heat control, during second cooking period, MICROWAVE 2 MINUTES, 25 SECONDS ..

Melt butter in 4 cup glass measure in Radarange oven 1 minute. Stir in remaining ingredients. Cook in oven 1 minute, stirring every 15 seconds. Stir briskly with wire whisk, until light and

Divide the butter into three equal parts. Place one portion in top of double boiler, add lemon juice and egg yolks. Cook over hot water, stirring constantly with a wire whisk. When butter has melted, add second portion, and, as mixture begins to thicken, add ..

In a small heavy saucepan over moderately low heat, whisk together the milk, cornstarch, and egg yolk; cook, stirring, until the mixture comes almost to a simmer and has thickened slightly 5 to 6 minutes. Remove from the heat. Whisk in the margarine, lemon ..

Hollandaise Sauce is easy to make recipe. Hollandaise Sauce gets its taste from eggs mixed with lemon juice and nutmeg. Hollandaise Sauce is served as side

Hollandaise Sauce always, almost magically augments the flavor of any dish it is added to. I love using my Hollandaise Sauce with seafood and fish preparation. I am sure you will agree with me once you try this Hollandaise Sauce

Using a wire whisk, beat egg yolks in the top of a double boiler for about 1 minute, until pale. Whisking the yolks constantly, slowly drizzle in the lemon juice, then the hot water. Season with salt and pepper. Place the pan over hot water. Whisk until yolks ..

Hollandaise Sauce is a simple but delicious sauce. The lovely flavors of this delightful sauce makes it a personal favorite. Try this Hollandaise Sauce recipe and you will understand what I am talking

Combine process cheese spread, milk and paprika in saucepan; stir over low heat until process cheese spread is melted. Stir small amount of hot mixture into egg; return to hot mixture. Cook, stirring constantly, over low heat until thickened. Stir in

This Hollandise Sauce tastes incredible ! I love this creamy spicy and lemony sauce on asparagus, vegetables. Try it in your own way. Tell me if you like this Hollandise

Hollandaise Sauce is a very tempting side dish that you must try out. Prepare the Hollandaise Sauce effortlessly in a jiffy and let us know after you've enjoyed it

This Mock Hollandise Sauce tastes incredible. I love fish sticks and grean beans with this Mock Hollandise Sauce. Try this and tell me if you like it.

–  In a small saucepan, over low heat, whip egg yolks and white wine until lightly thickened. –  Remove from heat. With a wire whisk, beat in clarified butter in small amounts. Add seasonings and lemon juice. Stir until mixture is smooth and

In the top of a double boiler, heat egg yolk, evaporated milk, salt, and cayenne pepper until thick. Place over hot water. Beat lemon juice into egg mixture until thick and creamy. Remove double boiler from heat. Add margarine, 1 tsp (5 mL) at a time. Beat ..

I once came across this interesting Mock Hollandaise Sauce. Had absolutely no clue that such a complicated named recipe can be so easily cooked. Hollandaise is basically mixture of eggs in butter and lemon juice. Mock Hollandaise Sauce is the creamy white ..

In small saucepan, stir together egg yolks and lemon juice with wooden spoon. Add half of butter (1/2 stick). Stir over very low heat until butter is melted. Add rest of butter. Continue stirring until butter is melted and sauce thickened. (Be sure butter ..

Put egg yolks, mustard, lemon juice and hot pepper sauce into blender. Cover and process at mix. Add butter in a slow, steady stream until mixture is completely emulsified. Keep warm over hot (riot boiling)

Melt the butter, but be careful not to brown it. In a small heavy pan that is not aluminum, place the egg yolks and 3 tablespoons of cold water. Over high heat, raising and lowering the pan constantly so as not to let it overheat, whisk together the yolks and ..

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Assemble Blender. Put all ingredients except butter into blender container. Cover and process at MIX. Remove feeder cap and pour butter in a slow, steady stream until mixture is completely emulsified. Keep warm over hot (not boiling)

Cook fresh asparagus as directed Drain well. Meanwhile, divide butter into 3 portions. In small heavy saucepan combine egg yolks and 1 portion of the butter. Cook and stir over tow heat till butter melts. Add another portion of the butter and continue ..

In 2 cup glass measure melt butter (high) 45-60 seconds. Add salt, dry mustard, egg yolks, lemon juice, and cayenne, whisking thoroughly. Microwave (medium-50%) 1-2 minutes, stirring every 15-30 seconds until thickened. Whisk until light and thick. (Sauce ..

Place yolks, lemon juice, and seasonings in blender container. Melt butter to bubbling stage, but do not brown. Cover blender and turn to high speed; after 3 seconds remove cover and pour the butter over in a thin, steady stream. Sauce will be finished in 30 ..

Melt butter in a 2 cup measure or glass bowl, about 30 seconds on high. Stir in remaining ingredients, mixing well. Microwave 1 minute on high, or until mixture starts to thicken, stirring twice. Whip or beat until

Into a blender place the yolks, salt, mustard, lemon juice, and Tabasco. Blend for 3 seconds. Then, while blender is going, pour in the butter, which should be hot. (The temperature of the butter is the secret: Make it very hot without burning it, and the ..

Melt butter in a small saucepan over low heat; keep warm. In top of a double boiler, beat egg yolks with water, lemon juice, salt and white pepper until pale, about 1 minute. Place over barely simmering water; whisk in warm butter, one drop at a time. When ..

Blender or food processor hollandaise. Whirl egg, mustard, and lemon juice until well blended. With motor on high, add butter, a few drops at a time in the beginning, but increasing to a slow, steady stream (about 1/16 inch wide) as mixture begins to

Hollandaise Sauce Recipe. The classic sauce for Eggs

In small saucepan combine all ingredients. Cook and stir over very low heat till heated through; do not

Place egg yolks, salt and lemon juice in electric blender; whip for 1 minute. Turn blender on low speed, and slowly add butter. Mixture will thicken

Melt butter in a small saucepan over low heat; keep warm. In top of a double boiler, beat egg yolks with water, lemon juice, salt and white pepper until pale, about 1 minute. Place over barely simmering water; whisk in warm butter, one drop at a time. When ..

Heat the butter to bubbling in a small saucepan. Place the egg yolks, lemon juice, salt and cayenne in the container of an electric blender. Cover and turn the motor on low speed. Immediately remove the cover and pour in the hot butter in a steady ..

Combine Butter Buds and flour in a sauce pan. Add boiling water, stirring constantly. Cook over low heat. Beat Egg Beaters, salt and lemon juice together. Add some of the first mixture to this before slowly adding to the Butter Buds, flour, and water. Cook ..

1. Heat the butter in a bowl on the low rack for 1 min on Microwave Power HIGH. Whisk in the remaining ingredients. 2. Cook for 1-1 1/2 min on Microwave Power 360W, whisking every 15 sec, until thick and glossy. Do not overcook, otherwise the sauce will ..

1. Put yolks in a blender or food processor (a). Cut butter into chunks and put in a 1- to 2-quart pan over medium-high heat. Heat until melted and a little of the foam is beginning to brown (about 230°), 3 to 4 minutes. 2. Turn on blender or food processor ..

In 2-cup measure, melt butter (30 sec). Add remaining ingredients; mix well. Cook uncovered, 1 minute or until thickened, stirring every 15 seconds. Remove and beat until

In 2-cup measure, melt butter (30 sec). Add remaining ingredients; mix well. Cook, uncovered, 1 minute or until thickened, stirring every 15 seconds. Remove and beat until

Combine oil and cornstarch in a small saucepan. Stir well. Cook over low heat, stirring constantly, until mixture is smooth. Add broth and turn up heat to medium. Cook, stirring constantly, until mixture thickens. Remove from heat and add a small amount of ..

Combine Butter Buds packets, dry milk, and 2 Tbs.hot water. In a second bowl beat egg white until foamy. Blend together salt, mustard, and vinegar. While beating slowly add liquid Butter Buds and the contents of the first bowl. Stir in 4 Tbs. hot water and ..

Blend egg yolks, lemon juice, salt and cayenne pepper in small bowl. Set aside. Place margarine in another small bowl. Microwave at HIGH (100%) just until melted, 45 seconds to 2 minutes, strring once or twice. Blend egg yolk mixture into margarine with wire ..

Place the yolks and boiling water in the bowl and mix well, using the double-bladed chopping knife. Add the vinegar and lemon juice and mix again. Slowly pour the melted butter through the feed tube, with the motor running. Transfer the sauce to a small bowl ..

Blend cream cheese and milk. Add egg yolk and blend thoroughly. Add lemon juice and salt; beat well. Cook over low heat, stirring constantly, till of a nice sauce consistency. Serve over

Simmer vinegar, peppercorns and bayleaf gently together until liquid is reduced to half the quantity, strain. Work butter until slightly soft. Cream egg-yolks with a little of the butter and a pinch of salt in the top of a double saucepan; stir in strained ..

1. Place margarine in 2-cup measure. Microwave uncovered on high (100%) until melted, 45 to 60 seconds. 2. Add lemon juice and water. Beat in egg yolks gradually with fork. Microwave uncovered on medium (50%) 45 seconds; stir. Microwave until thickened, ..

Simmer the vinegar, peppercorns and bay leaf together until the liquid is reduced by half. Cool and strain. Beat the egg yolks with a knob of the butter and a pinch of salt and pepper in the top of a double boiler. Gradually stir in the strained vinegar. Stir ..

In a medium heatproof bowl set over (but not in) a large saucepan filled with 2 inches of gently simmering water, whisk the egg yolks with the cold water and salt until the mixture is just warm to the touch. Slowly drizzle half of the melted butter into the ..

In top of a double boiler, beat egg yolks slightly and stir in lemon juice. Place over hot, but not boiling water— don't allow water in bottom pan to touch top pan. Add the butter a little at a time, stirring constantly with wooden spoon. Add the salt and ..

In small saucepan, blend egg yolks, one at a time, into cream cheese, beating vigorously after each addition. Blend in lemon juice and salt. Cook over low heat, stirring vigorously, until sauce

1. Place asparagus and water in shallow dish cover, cook on HIGH for five minutes. Stand covered. 2. Combine sauce ingredients in bowl, cook on MEDIUM for three minutes or until sauce thickens, beating vigorously every thirty seconds during cooking. Mask ..

In blender, mix all ingredients except butter. Slowly pour in butter while mixing on low speed. Refrigerate if not using

Divide the butter into 3 equal portions. Melt one portion in the top of a double boiler. Add the beaten yolks and stir constantly. Add the second portion of the butter to the hot mixture and stir as it melts. Then add the third portion and continue to stir as ..

In small saucepan, stir egg yolks and lemon juice briskly with wooden spoon. Add half the butter; stir over very low heat until butter is melted. Add remaining butter, stirring briskly until butter is melted and sauce thickens. (Be sure butter melts slowly as ..

1. Prepare white sauce. 2. Stir 1/4 cup of the white sauce into egg yolks, then blend into remaining sauce in casserole. Add butter and lemon juice; mix well. Cook uncovered in microwave oven 1 minute at HIGH, or until

1. Place margarine in 1-cup measure. Microwave uncovered on high (100%) until margarine is melted, 30 to 45 seconds. 2. Add lemon juice and water. Beat in egg yolk with fork. Microwave uncovered on medium (50%), stirring every 15 seconds, until thickened, 40 ..

Place butter in a 4-cup glass measure. Microwave at HIGH 1 minute to melt. Stir in the remaining ingredients with a wire whisk. Microwave at MEDIUM 1 to 1 1/2 minutes. Stir at 20 second intervals. Beat thoroughly at end of cooking

In a small saucepan, melt butter until bubbly. Place egg yolks, lemon juice, mustard, and seasonings into blender container; cover and blend on low until yolks are frothy. Pour in half the butter in a very slow, steady stream until creamy. Then turn blender ..

Cook fresh asparagus. Drain well. Meanwhile, divide butter into 3 portions. In small heavy saucepan combine egg yolks and 1 portion of the butter. Cook and stir over low heat till butter melts. Add another portion of the butter and continue stirring. As ..

1. Put the butter in an ovenproof glass bowl and microwave it on HIGH for 1 - 1/2 minutes until it is melted. 2. Remove the butter from the oven and whisk in the lemon juice or wine vinegar and egg yolks. 3. Microwave on HIGH for 30-45 seconds or until the ..

1. Put egg yolks, salt, pepper in a pan. Place the pan over boiling water. Add butter stirring continuously at the same time. Add the hot water slowly and mix well, until the butter has melted (do not allow the pan to get too hot or sauce will curdle) to test ..

1. Melt butter in a 1-quart glass measuring cup in microwave oven (about 30 seconds at HIGH). Add cream, egg yolks, lemon juice, salt and red pepper; mix thoroughly. Cook uncovered in microwave oven 1 1/2 minutes at SIMMER; stir once. 2. Remove from oven and ..

1. In 1-cup microwavable liquid measure combine first 2 ingredients; microwave on Low (20%) for 1 minute, stirring once halfway through cooking, until margarine is softened. 2. Stir juice and mustard into egg substitute mixture; microwave on Low for 3 ..

Combine all ingredients and blend together. Heat slowly and serve hot over asparagus or

1. Put egg yolks, salt, pepper in a pan. Place the pan over boiling water. Add butter stirring continuously at the same time. Add the hot water slowly and mix well, until the butter has melted (do not allow the pan to get too hot or sauce will curdle) to test ..

First make the sauce. Put the butter in a bowl and cook for 2 minutes on medium or defrost until melted. Add the lemon juice and the egg yolks and whisk lightly. Cook on medium or defrost for 1 minute, whisk again and season with salt and white pepper (black ..

In 4-cup glass measure, cook butter on HI (max. power) 1 minute, or until butter is melted. Add remaining ingredients. Beat with electric mixer or wire whisk until smooth. Cook on 70 (roast) 1 minute, beating well with whisk every 15 seconds until ..

Soak the artichokes for an hour or so in a bowl of water, acidulated with half of the lemon juice, to loosen any soil or grit that may be stuck between the leaves. Rinse thoroughly in clean water and set upside down to drain. Trim off the stalk close to the ..

1. Place butter in 1-quart casserole. Heat on Full Power for 45 seconds to 1 minute 15 seconds, or until melted. 2. Stir in remaining ingredients. Beat with spoon or whisk until well-mixed. 3. Cook, covered, on Full Power for 30 to 60 seconds, or until ..

1. Combine the mayonnaise and lemon juice in the top of a double boiler. Place over barely simmering water and cook, stirring constantly, for 3 minutes, or until warm but not hot. 2. Add the butter and egg yolks, and cook, stirring constantly, for 1 minute, ..

1. Place butter in 2-cup measure. Microwave uncovered on medium (50%) 1 minute to 1 minute 15 seconds or until partially melted. Stir until completely melted. (Butter should be warm but not hot.) 2. Add lemon juice and water. Gradually beat in egg yolks with ..

Remove leaves from broccoli and cut off tough lower ends of stalks. Peel skin from lower portion of stalks. For even cooking, split each stalk in half, to 1" from floweret. Arrange broccoli in 12x8x2" (2-qt.) glass baking dish with stalks to outside of dish ..

Grease a flameproof dish with the softened butter. Rub the salmon steaks with salt and pepper and place in the dish. Add the bouquet garni. Remove the mushroom stalks from the caps and add the stalks to the dish. Reserve the mushroom caps. Pour the wine and ..

First, wash the asparagus and snap off the coarse bottom ends. (Discard the ends or save them for something like cream of asparagus soup.) Put about 1 inch of water in a large round pot, add 1 teaspoon salt, and bring the water to a boil. Place the asparagus ..

Divide the spinach between 4 individual buttered ramekin dishes and cook on full power for 1 1/2 minutes. Stir and season with salt and pepper. Break the eggs onto the spinach and prick the yolks gently with a cocktail stick to prevent them bursting. Cover ..

1. Melt the butter in a small saucepan, add the flour and cook for 2 minutes. Gradually blend in the milk and bring to the boil. Cook for 3 minutes. 2. Blend the dried egg and lemon juice to a smooth cream. Stir into the sauce and season with cayenne and ..

Divide the butter into 2 portions. Put 1 of the pieces in a small saucepan with the slightly beaten egg yolks, and lemon juice. Set the saucepan in a slightly smaller saucepan containing hot, not boiling water. Set over very low heat, and stir constantly ..

Put the vinegar, bay leaf, mace, peppercorns and parsley stalks into a small saucepan and bring to a boil. Simmer until the liquid has reduced by about half. Put the egg yolks into a bowl, and beat with a wire whisk. Beat in the strained seasoned vinegar. Put ..

1. In heavy nonreactive 1-quart saucepan, with wire whisk, whisk egg yolks, water, and lemon juice until well blended. Cook over medium-low heat, stirring constantly with wooden spoon or heat-safe rubber spatula, until egg-yolk mixture just begins to bubble ..

In small glass bowl, heat butter at high 3/4 to 1 minute, or until melted; stir in flour. Gradually add water and lemon juice. Heat at high1 1/2 to 2 minutes, or until sauce is slightly thickened; stir once. Quickly add egg yolks, stirring constantly with ..

Place butter in a 2-cup measure; microwave 45 seconds to melt. Add remaining ingredients, mixing well. Microwave 1 minute, stirring every 15 seconds. Remove and beat until

Place butter in 2-cup measure. MICROWAVE on HIGH until butter melts. Stir in mayonnaise and lemon juice. MICROWAVE 2 MINUTES on'6', or just until

Beat egg yolks until thick and lemon colored, with a hand beater or electric beater. Add salt and pepper. Then add 3 tablesp of the melted butter, a little at a time, beating constantly with the beater. Then slowly beat in rest of butter alternately with the ..

1. Combine the egg yolks and water in the top of a double boiler and beat with a wire whisk over hot (not boiling) water until fluffy. 2. Add a few spoonfuls of butter to the mixture and beat continually until the butter has melted and the sauce starts to ..

In a blender, place egg yolks, lemon juice, and cayenne. Process until smooth. In a small saucepan, heat butter until melted but not brown. With the blender running, pour butter into egg mixture in a slow, steady stream. Process a few seconds to thicken

It is best to use a double saucepan for Hollandaise and similar sauces. Put the egg yolks, seasonings and lemon juice or vinegar into the top of the pan. Whisk over hot water until sauce begins to thicken. Add the butter in very small pieces, whisking in each ..

Set Power Select at HIGH. In small glass bowl, heat butter 3/4 to 1 minute or until melted. Stir in flour; gradually add water and lemon juice. Heat 1 1/2 to 2 minutes or until sauce is slightly thickened, stirring once. Quickly add egg yolks, stirring ..

1. Melt butter in top of double boiler over hot, not boiling, water. 2. Add egg, lemon juice, salt and cayenne. Beat with rotary beater or wire whisk until mixture is thick. 3. Remove at once from hot water. Serve over

In a small saucepan, melt butter until bubbly. Place egg yolks, lemon juice, mustard, and seasonings into blender container; cover and blend on low until yolks are frothy. Pour in half the butter in a very slow, steady stream until creamy. Then turn blender ..

Stir egg yolks and lemon juice vigorously in 1 1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted. Add remaining butter. Continue stirring vigorously until butter is melted and ..

Combine the lemon juice or vinegar and water in a small saucepan and reduce over heat until just 1 teaspoonful remains. Meanwhile, melt the butter until hot but not browning. Mix the egg yolks together in the blender until very smooth and, with the machine ..

Clean the salmon trout making sure all the blood is removed from the backbone and wash under the cold tap. Do not remove scales as they give protection. Place in a casserole, season and pour the court bouillon on to the fish with a little extra white wine if ..

In a double boiler, whip together the egg yolks, white wine, lemon and orange zests for 3 minutes; season. Gradually add the butter, while whipping, until the sauce emulsifies. When the sauce is consistent (like mayonnaise), remove from the heat and add the ..

1. Put the egg, lemon juice and a little salt and pepper in a blender goblet. Run the machine until the ingredients are well mixed. 2. Heat the butter in a small saucepan until the sizzling stops, but do not allow to brown. 3. Run the blender, and pour the ..

1. Steam asparagus and red bell pepper. Prepare sauce while veggies are steaming. 2. Slowing heat and keep warm butter, lemon juice, sherry, vinegar, salt and cayenne. 3. Over a double boiler, warm egg yolks, while stirring constantly with a wire whisk. When ..

1. Slowly heat and keep warm butter, lemon, sherry, vinegar, salt and cayenne. 2. Over a double boiler, warm egg yolks while stirring with a wire whisk, constantly. When yolk start to thicken, add 1 Tbsp at a time of boiling water, stirring constantly with ..

1. Place asparagus in a microwave-safe dish, cover with plastic food wrap and cook on HIGH (100%) for 5 minutes. 2. To make sauce, place butter in a microwave-safe jug and melt on MEDIUM-HIGH (70%) for 45 seconds -1 minute or until melted. Place egg yolks and ..

In a small saucepan, melt butter until bubbly. Place egg yolks, lemon juice, mustard, and seasonings into blender container; cover and blend on low until yolks are frothy. Pour in half the butter in a very slow, steady stream until creamy. Then turn blender ..

In small saucepan combine broth and cornstarch, stirring to dissolve cornstarch; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking and stirring until thickened, about 1 minute longer. Remove sauce from heat and add ..

1. Divide the butter or margarine into 3 equal parts. Place one third in the top of a double boiler. Add the lemon juice and egg yolks. Set the pan over but not touching hot, but not boiling, water and heat, beating constantly with a rotary beater or wire ..

Combine vinegar and salt in saucepan and cook rapidly to reduce by half. Remove from heat and add water. Place yolks in saucepan and beat with wire whisk until creamy. Place pan over double boiler and add butter a little at a time, beating with whisk as ..

1. Boil or steam asparagus as directed in box. Sprinkle with salt; transfer to serving dish. Keep warm. 2. Meanwhile, prepare Hollandaise Sauce. Serve sauce alongside

1. Microwave the butter in a 1-cup microwave-safe measure on Medium-High Power for 1 minute or until melted. Beat in the lemon juice, egg yolks and salt, in that order, until the mixture is smooth. 2. Microwave on Medium-High Power for 1 minute, stirring ..

1. Whisksauce till boiling. 2. Add beaten egg yolks and butter in small quantities. 3. Whisk over a gentle heat without boiling. 4. Season to taste and stir in lime juice. Season. Add cream. 5. Pass through a tammy cloth if

Insert metal blade. Place egg, mustard, and lemon juice in work bowl. With motor running, pour hot melted butter through feed tube in a slow, steady stream. Continue processing until sauce is foamy and slightly thickened (about 2 minutes).or, if made ahead, ..

Place yolks, lemonjuice, vinegar salt and cayenne in blender or food processor. Blend 5 seconds. Heat butter until it sizzles. Pour in a steady stream into running blender . Turn off motor as soon as mixture is

In a double boiler, whip together the egg yolks, white wine, lemon and orange zests for 3 minutes; season. Gradually add the butter, while whipping, until the sauce emulsifies. When the sauce is consistent (like mayonnaise), remove from the heat and add the ..

In glass measuring cup, cook butter on ROAST (7) for 1 1/2 minutes or until melted. With wire whip, beat in egg. Cook on MEDIUM (5) for 1 minute. Egg will appear slightly set. Stir in lemon juice and quickly beat with a wire whip to prevent

1. Blend the dried egg, water and lemon juice to a smooth paste in a basin. Season with salt and pepper. 2. Place the basin over a pan of gently simmering water and whisk the egg until it starts to thicken. 3. Add the butter a small piece at a time, whisking ..

Place butter in 1-cup measure. Microwave uncovered on high (100%) just until melted, 30 to 45 seconds. Add lemon juice and water. Beat in egg yolk with fork. Microwave uncovered on medium (50%), stirring every 15 seconds, until thickened, 45 seconds to 1 1/2 ..

Gently warm the coriander seeds in the butter until the butter just begins to bubble. Remove from the heat, cover and leave to infuse for 20 minutes. Tie the asparagus into 4 equal bundles. Stand them in a large saucepan of boiling salted water, to which the ..

1-. Place the peppercorns and vinegar in a small pan and reduce completely. 2. Add 1 tbsp. cold water and allow to cool. 3. Mix in the yolks with a whisk. 4. Return to a gentle heat and whisking continuously, cook to a sabayon (this is the cooking of the ..

Hollandaise Sauce is something you get easily from a store. However, it is always good to make it at home. Homemade Hollandaise Sauce is fresh and enhances the taste of a dish by many folds. Learn how to make Hollandaise Sauce because it is very simple to ..

In the top of a double boiler over simmering water, place egg yolks and water. Beat until well blended and lemon-colored. Stir in lemon juice. Beat in the butter, a few pieces at a time. Beat until sauce is smooth. Stir in salt. Serve at

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MAKING 1) Take a jug and melt butter for one minute on power. 2) Beat in egg yolks along with mustard. 3) Squeeze in lemon juice and salt. 4) Cook for a minute on power, stirring after 30 seconds. SERVING 5) Serve with your favorite dish.

GETTING READY 1. Take a knife and make butter into three equal pieces at room temperature. 2. Break the tough ends of asparagus and scrape off the scales. MAKING 3. Take a double boiler and mix half the quantity of orange juice, egg yolks, basil, pepper and ..

MAKING 1) In a saucepan, melt the cream butter. Add in the egg yolks, lemon juice, salt and cayenne while continually stirring. 2) Pour in boiling water, very slowly into the saucepan. 3) Stir till the mixture is as thick as boiled custard. SERVING 4) Serve ..

Put butter in top of double boiler and beat with rotary beater until creamy. Add salt and red pepper. Add lemon juice, a little at a time, beating constantly. Beat in egg yolks, one at a time, and continue beating until fluffy and light. Place over hot, not ..

GETTING READY 1. Prepare the double boiler by adding water into one large pan and bringing it to a boil MAKING 2. In a bowl, beat the egg yolks until they turn thick and assume the colour of lemon 3. Mix water into it and set it on top of the double boiler; ..

MAKING 1) In your food processor, add egg yolks to blend at high speed, until it turns frothy and changes color to pale yellow. 2) While the machine is running, add hot and melted butter, lemon juice, salt and mustard. Blend well until the sauce ..

Hollandaise sauce is a blend of egg yolks and butter beaten and cooked together to give a smooth and rich consistency. It can be seasoned with lemon. Hollandaise sauce is the main ingredient for making eggs benedict and eggs florentine. It can be served with ..

Melt the butter to very hot. Place the egg yolks in a double boiler over low heat. Add lemon juice slowly, be sure its thoroughly incorporated. Remove from heat, slowly whisk in the hot butter. Add the cayenne and use sauce at

Beat butter, salt and cayenne until soft and creamy. Beat in lemon juice, a few drops at a time. Add egg yolks, one at a time, beating after each addition until light and fluffy. Turn into top of double boiler. Beat over hot, not boiling, water for 2 to 3 ..

MAKING 1) In the top part of a double boiler, add butter, egg yolks, and lemon juice and bring these to room temperature. 2) Sprinkle salt to taste. 3) Allow the water to boil at the lower pan. 4) With a wire whisk, beat the egg mixture for 5 minutes or until ..

MAKING 1. Take a small saucepan and melt butter in it over low flame 2. Beat together the lemon juice and mayonnaise 3. Heat this mixture even as you keep beating it for a couple of minutes SERVING 4. Drizzle this sauce over broccoli, cauliflower, asparagus ..

Add vinegar to egg yolks. Beat yolks until light. Put in top of double boiler. Slightly cook yolks and then add butter slowly, beating continuously until firm. Add water if necessary to break heavy consistency. Add

MAKING 1) Take a medium sized bowl and add butter to it. 2) Set Microwave to HIGH after placing bowl in it. 3) Microwave for 45 seconds- 1 minute or until the butter melts without boiling. 4) Keep it aside. 5) Take a blender bowl and add all other ..

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MAKING 1. Process egg yolks along with cayenne and lemon juice in a blender to a smooth mixture. 2. Melt butter in a saucepan. Add to the egg mixture, while continuing to blend, slowly. Process for few more seconds to thicken the Blender Hollandaise Sauce. ..

MAKING 1) In a 10-inch square baking dish arrange broccoli spears with flowerets towards the center. 2) Sprinkle water on top and seal tightly with plastic. 3) Cook in Microwave at Power Hi for 8- 10 minutes till broccoli is cooked. 4) Strain and keep aside ..

MAKING 1. In a pan, melt some butter, to foam. 2. In a liquidizer, or blender, place the egg yolks, water, lemon juice with seasoning and blend for few seconds. 3. In the midst of this, pour the melted butter, to amalgamate for thick and creamy ..

GETTING READY 1. Carefully wash the artichokes properly under running water and discard all the ragged leaves. 2. Cut the top tips and snip off the sharp points using a scissor. Also, trim the artichokes stalks to make them look even size. MAKING 3. Take a ..

1. Set out a small double boiler. 2. In the top of the double boiler, beat egg yolks and cream with a wire whisk until thickened and light colored. 3. Blend in salt and cayenne pepper. 4. Place top of double boiler over hot (not boiling) water. (Bottom of ..

1. In the top of a double boiler, beat egg yolks, cream, salt and cayenne pepper until thick with a whisk beater. Set over hot (not boiling) water. (Bottom of double-boiler top should not touch water.) 2. Add the lemon juice gradually, while beating ..

GETTING READY 1. In a pan bring water to a boil and then allow it to simmer. MAKING 2. Take a basin, large enough to fit over the pan without the base touching the simmering water. 3. In it combine butter, cornstarch, salt, yolks and lemon juice. 4. Fit ..

Mix egg yolks, lemon juice, and cayenne pepper in a blender. Turn blender on and off, quickly, while blender is covered. Heat butter, or margarine, until it is melted and almost boiling. Turn blender to High Speed and add melted butter slowly, blending until ..

Mix all ingredients in a small saucepan and put in refrigerator till everything is cold, including whisk. Put over low heat and whisk till a thick consistency for about 8-10 minutes. Can be kept warm over hot

MAKING 1) In a small saucepan, boil the white wine vinegar and water along with the peppercorns and bay leaf. Reduce the mixture to 1 tablespoon and leave aside for cool. 2) Cream together the egg yolks and 1 tablespoon of butter along with a pinch of ..

MAKING 1) Take a small saucepan and heat butter in it until very hot and bubbling. 2) In a Blender Jar, covered with the lid, blend egg yolks, lemon juice, salt and hot pepper sauce at Liquefy speed for about 5 seconds. 3) With the Blender still running, take ..

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MAKING 1 In a blender container, combine egg yolks, lemon juice, salt and pepper. 2 Cover and blend at low speed until frothy. 3 In a 2-cup glass measuring cup, place butter or margarine. 4 Microwave at 100% (HIGH) for 1 to 1-1/2 minutes or until ..

GETTING READY 1. In a large pan, tip in the butter 2. Melt the butter slowly 3. The butter will froth and the scum rises to the top. 4. Remove the froth and discard 5. Pour this into a dish and leave the milky residue of the butter back in the saucepan. 6. ..

MAKING 1) Mix together flour, butter and milk for the white sauce. 2) Add in pepper and cayenne to taste. 3) Mix a little of this sauce with egg yolk. 4) Return the yolk mixture back into the sauce and stir cook for 1 minute, until it becomes smooth. 5) Stir ..

MAKING 1 In a 1-quart glass measuring cup,melt butter in a microwave oven (about 30 seconds at HIGH). 2 Add cream, egg yolks, lemon juice, salt and red pepper; mix thoroughly. 3 Cook uncovered in a.microwave oven for 1 1/2 minutes at SIMMER; stir once. 4 ..

MAKING 1) In a small saucepan, boil the white wine vinegar and water along with the peppercorns and bay leaf. Reduce the mixture to 1 tablespoon and leave aside for cool. 2) Cream together the egg yolks and 1 tablespoon of butter along with a pinch of ..

MAKING 1. In a small saucepan, add butter and place pan on a low flame. 2. Melt slowly, until the solids separate and surface. 3. Skim off scum carefully, using a spoon. 4. In a warmer food processor bowl, add egg yolks, lemon juice, water and a pinch of ..

MAKING 1. In a medium bowl, place the butter. 2. Place the bowl in the microwave and run it for 50-60 seconds at High to melt. 3. In another bowl, mix the lemon juice with egg yolks. 4. With a fork or whisk, vigorously stir the mixture into the melted ..

MAKING 1. In a small microware bowl, add the butter and soften it for half a minute; beat egg yolks into it 2. Microwave it again for a minute, whisking it gently every fifteen seconds all the while that it cooks 3. Beat lemon juice, pepper and ..

MAKING 1. In a 2-cup glass measure, melt butter or margarine on High for 40 seconds. 2. Stir in lemon juice, then egg yolks and cream. 3. Cook on High for 1 to 1-1/2 minutes, stirring every 15 to 30 seconds. 4. Add seasonings. 5. Beat until ..

MAKING 1) Combine together the broth and cornstarch in a small saucepan. Stir well to dissolve. 2) Cook the mixture over moderate heat, constantly stirring, till the mixture starts to boil. 3) Continue to cook and stir till the mixture has thickened. This ..

MAKING 1.In a blender, put in all the ingredients but the butter. 2.Process at low speed. 3.Now, add butter continuously. 4. Blend well. SERVING 5.Serve with egg Benedict and steamed

MAKING 1) In the blender container, add eggs and lemon juice. 2) Process the ingredients until properly combined. 3) One by one, add the butter pieces and continue processing until blended. Scrape down the sides of container, if required. 4) Add seasonings ..

MAKING 1. In small saucepan combine the ingredients. 2. Use a small wire whisk to blend them until smooth. 3. Heat over low flame, stirring all the while, until thick SERVING 4. The recipe makes about 1 1/2 cups of sauce which should be served warm. 5 ..

GETTING READY 1) Cook the broccoli or cauliflower or poach the salmon or turbot; to be served with Hollandaise sauce. MAKING 2) In a saucepan, heat the vinegar over moderate heat until reduced to half quantity. 3) Remove the pan from the heat and first add ..