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.
Holiday Hollandaise Sauce
Course: Holiday Recipes, Holiday: Side Dishes, INS Living Recipes, INS Living: Side Dishes, Uncategorized4
servings30
minutes40
minutesIngredients
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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Thank you…..I’ve never made this popular sauce, but I think I’ll give it a whirl this season.
HAPPY HOLLANDAISE
I love adding hollandaise sauce to my vegetables. Thank you for the recipe.