Holiday Hollandaise Sauce

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Don’t wait for a holiday or special occasion to serve this low stress/high impress sauce. This sauce does requires some patience — if you rush the cooking process, you’ll end up with chunks of cooked egg. Also, the eggs must be separated, saving the egg whites for another use. Hollandaise is excellent with vegetables, fish, seafood, and steak. It zhooshes any plain dish to company status. I make hollandaise sauce on steak night when I serve steamed broccoli. My family loves the sauce over the broccoli, and I also put a dollop on the steak. The next day I scramble the egg whites with an additional whole egg and top it with the leftover hollandaise. Wow – talk about a decadent low-stress breakfast! The basic sauce is three ingredients. For a more gourmet taste, I up the Impress Quotient by adding a little Dijon mustard and a pinch of cayenne pepper.

Eggs, butter and lemon juice are 3 essential ingredients. Zhoosh with Dijon mustard and a pinch of cayenne.
Separate three eggs. Save the whites for scrambled eggs or meringue cookies.
Hollandaise Sauce amps up plain veggies, fish and meat to gourmet status.

Holiday Hollandaise Sauce

Recipe by Jane BruceCourse: Holiday Recipes, Holiday: Side Dishes, INS Living Recipes, INS Living: Side Dishes, Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 3 egg yolks

  • 1 Tablespoon lemon juice

  • ½ cup (1 stick) firm butter*

  • Optional: 1 teaspoon Dijon mustard

  • Optional: Pinch of cayenne or a few drops of hot pepper sauce

Directions

  • In a small saucepan, stir egg yolks and lemon juice with wire whisk until well combined. Add 1/4 cup (half stick) of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
  • Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Do not rush! The butter must melt slowly so eggs have time to cook and thicken sauce without turning into scrambled eggs.) If the mixture begins to separate, add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it’s smooth.
  • Pour mixture into a small bowl, gravy boat or cup to prevent additional cooking. Gently stir prior to serving. Store covered in refrigerator. To serve refrigerated sauce, it’s best to set out and let it come to room temperature. Or, reheat over very low heat and stir in a small amount of water.

Notes

  • *Do not use margarine or vegetable oil spreads.


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4 thoughts on “Holiday Hollandaise Sauce

  1. Thank you…..I’ve never made this popular sauce, but I think I’ll give it a whirl this season.

    HAPPY HOLLANDAISE

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