Hollandaise Sauce : Recipe

Hollandaise is a great sophisticated sauce that can be surprisingly easy to make. If you have a blender or even just a whisk it is incredibly easy! Even Julia Child made this recipe with a blender. Rich, tangy and luscious hollandaise can be poured over simple steamed vegetables like asparagus or broccoli or a simple poached fish like salmon. This basic recipe can be expanded easily by substituting white wine vinegar for the lemon juice and adding tarragon (which then turns the sauce into a “bearnaise” sauce recipe).

 

Simple Blender Hollandaise Ingredients

Egg Yolks, Melted Butter, Lemon Juice and spices. So easy!

  • 3-4 Egg Yolks (best if eggs are at room temperature)
  • Dash Hot Sauce
  • 1 stick (which is 4 ounces or 1/2 Cup) Melted Butter
  • 1-2 Tablespoons Fresh Lemon Juice 
  • Salt and Pepper (most chefs use White Pepper)

 

Break egg yolks in a bowl first, just in case some of the whites or some shell accidentally fall in. Melt the butter in a microwave proof dish (like a glass Pyrex) in 10 second increments until melted. 

 

Put all except the butter in the blender. 

 

The Eye of the Hollandaise Storm in the blender.

The Eye of the Hollandaise Storm in the blender.

Slowly add the melted butter through the hole at the top of the blender until fully blended and thickened. Done!

 

 

 

 

 

 

 

Hollandaise over Eggs for brunch.

Hollandaise over Eggs for brunch.

Pour over poached eggs on ham and toasted english muffins or Udi’s GF bagels (as we made for our son last week) for a great Eggs Benedict breakfast. Or, even just fried eggs on toast with this sauce, upgrades any simple breakfast easily.

 

 

Teriyaki Skirt Steak Marinade

Easiest BBQ marinade on the planet!  My husband created this recipe on his own (although disclaimer, he did work in steak houses for years). This recipe is best used on Skirt Steak and used as an overnight marinade. It is one of our favorite Labor Day and any

The easiest Teriyaki Marinade on the planet!

The easiest Teriyaki Marinade on the planet!

day easy recipes. 

 

  • 1-2 Lbs. Skirt Steak
  • 3 Heaping Tablespoons Brown Sugar
  • 1 Cup Soy Sauce or Tamari (which is gluten free)
  • Grated Fresh Ginger (about 1″. We peel and freeze it before grating. Easy!)
  • 1 Tablespoon Sesame Oil

 

Teriyaki Skirt Steak.

Teriyaki Skirt Steak.

It makes the meat taste like candy. We grill, cut it up and serve it over rice and mixed vegetables. It works really well sliced into long pieces and put onto skewers and served with a spicy peanut sauce. Or, just as a steak with any salad , vegetable or other starchy side of your choice.

 

Authentic Mexican Red Enchilada Sauce

My son has Celiac and cannot eat flour so I was really disappointed when I saw that my favorite “go to” canned red enchilada sauce was not gluten free because it contains wheat flour as well as some other ingredients with names I could not pronounce properly. But my problem was easily remedied when I asked Maria (someone I work with) for her enchilada sauce recipe and of course, what a bonus that it was so easy to make! She only adds garlic and water, I added onions and spices. Now I make enchiladas from scratch at home all the time and they are far less expensive than buying them  “to go ” from any of the local neighborgood Mexican restaurants! While the sauce recipe calls for dried Guajillos which Maria said are the best to use, I love Ancho Chilis and you can combine the two. Or, you can experiment with other types of chilis, all of which are really inexpensive – another bonus!

 

Dried Guajillo or Ancho Chilis are the main ingredient in Red Enchilada Sauce.

Dried Guajillo or Ancho Chilis are the main ingredient in Red Enchilada Sauce.

To make the sauce:

 

  • 10 (or so, what is in one small package) Dried Guajillo Chilies (I purchase them at a Mexican market or my local Fresh n Easy market carries them which is so convenient).
  • 1/2 Yellow Onion sliced or chopped
  • Small pot of water or broth
  • 1-2 Cloves Garlic
  • Pinch of Oregano 
  • Pinch of Cumin 
  • Cayenne if you want it spicier (optional)
  • Salt and Pepper to taste

 

Remove the stems and some of the seeds from the Guajillos (or remove all the seeds if you do not want it spicy).

 

Simmer chilis until soft. Then add spices.

Simmer chilis until soft. Then add spices.

Add the chilis, onions and the garlic to the pot and add enough water to cover the chilis well.

 

Bring to a simmer and simmer the until the chilis are soft and bend easily. 

 

Drain first. Then blend. Add fresh water back in as needed.

Drain first. Then blend. Add fresh water back in as needed.

Drain about half the water out from the pot and then place the chilis with the garlic, onion and spices in a blender. Blend. Add fresh water back in to thin the sauce as you prefer. 

 

 

 

Scrape Sauce through Strainer with a spoon.

Scrape Sauce through Strainer with a spoon.

Strain through a strainer over a larger, clean container. (Scrape the sauce back and forth with a spoon until the sauce drips through.)

 

 

 

 

 

 

 

Finished Enchilada Sauce.

Finished Enchilada Sauce.

The enchilada sauce will now be very smooth and ready to pour over chicken or to use in any traditional red enchilada recipe.

 

 

 

 

 

 

 

Easy Caramel Sauce

While traditional Caramel Sauce needs a candy thermometer, that is way too difficult for my lifestyle right now. One of the best parts about this recipe (like what I try to do with all of the recipes I share here) is that you cannot make any mistakes , (a little less sugar or a little less butter, no problem!). You also can whip it up in no time with ingredients that most everyone has readily available in their kitchen. This sauce works really well on top of baked apples and drizzled on apple pie. 

 

Ingredients for caramel are usually in everyone's kitchen cupboards.

Ingredients for caramel are usually in your kitchen already.

  • 1 Cup Brown Sugar
  • 1 Stick Butter
  • 1 Cup Cream (or Half and Half)
  • 1 Tablespoon Vanilla
  • 1 teaspoon salt (unless your butter is salted, than a pinch will do fine).

 

Put all ingredients except vanilla in a pot over a low flame. Whisk to melt butter.

Whisk ingredients except vanilla over a low flame.

Whisk ingredients except vanilla over a low flame.

 

Once the caramel is thickened, put in the fridge to thicken more.

Once the caramel is thickened, put in the fridge to thicken more.

Continue to whisk until the mixture thickens. Remove from flame and stir in vanilla.

 

 

Store in glass container and put in the fridge. Caramel will continue to thicken in the fridge.

 

 

 

 

Homemade Caramel made with milk, butter and cream. So easy!

Homemade Caramel made with milk, butter and cream. So easy!

My husband and daughter are ice cream afficianados. That is to say, they are very particular about the type and kind of ice cream they eat and exactly what tops it. This sauce is family approved.