emon juice.
Prepare the Hollandaise Sauce: Cut the butter into four
hile casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve, cut
oft. Add crab, wine, Worcestershire sauce, water, stuffing mix, chicken stock
Combine all of the ingredients except the Hollandaise sauce and bake in a preheated 350 degree F oven for about an hour, or until set. Serve with Hollandaise sauce poured over.
he oven, prepare the sauce.
DIJON-HOLLANDAISE SAUCE:.
In a double
ore mins.
For the Hollandaise sauce, mix the powder with 1
lates.
For the orange hollandaise sauce, place egg yolks and 1
Cook asparagus in boiling, salted water for 4 mins, until just tender. Drain. Arrange asparagus on plates.
Whisk orange juice and 1/2 tsp orange zest into Hollandaise Sauce. Spoon a little sauce over asparagus and sprinkle with remaining orange zest. Serve remaining sauce on the side.
mmediately with the warm minted hollandaise sauce.
Good served with asparagus
Prepare mock hollandaise by processing all hollandaise ingredients in a food processor
prefer al dente).
Prepare hollandaise sauce according to package directions.
re cooking start the hollandaise sauce. To make the hollandaise sauce: place the vinegar
Prepare rice as directed on bag; place in oblong baking dish when cooked. Prepare Hollandaise Sauce as directed on package. Place fish fillets on top of yellow rice; pour all Hollandaise Sauce over fillets. Bake 15 minutes in 350\u00b0 oven and serve.
For the sauce:
Place egg yolks, lemon
hickness of the spears.
Hollandaise sauce: Melt the butter slowly in
br>While cooking salmon, prepare hollandaise sauce according to package directions.
eg.
Cover with Hollandaise sauce.
For the sauce: Combine egg yolks
Wash and pat dry scallops.
Season with salt and pepper.
Wrap 1 slice bacon around each scallop and place in shallow oven-proof pan.
Broil under high heat until browned, turn scallops and brown other side.
Remove from broiler, let drain on paper towels for a minute or two, place scallops on serving platter, drizzle with Hollandaise sauce and sprinkle with paprika.
Very rich, but very nice to serve to very nice people.
Preheat outdoor grill to high. Brush lamb with melted butter or oil and season well. Cook for 2-3 minutes each side, until cooked to your liking.
Whisk mint and cayenne pepper into warm Hollandaise sauce.
Toss together hot potato halves and parsley.
Serve lamb with potatoes and drizzle with mint Hollandaise.
Heat oil in a medium frying pan on high. Cook prosciutto 1-2 mins each side, until crisp. Drain on paper towels.
Melt butter in same pan on high. Add spinach, toss 10 seconds, or until wilted. Set aside.
For the hollandaise sauce, blend yolk and lemon juice with a hand mixer until combined. Gradually add butter, blending until thickened and smooth. Season to taste and set aside.
To assemble, top each muffin base with spinach, prosciutto and a poached egg. Drizzle with hollandaise sauce and top with remaining muffin half to serve.