How to make it

  • Put some water in the bottom of a double-boiler over medium low heat and bring to a simmer. Reduce heat to low. You want the water to be very hot but not actually simmering while you cook your Hollandaise.
  • Combine yolks, water, lemon juice, salt and cayenne in the top of the double boiler and place over the nearly-simmering water.
  • Whisk constantly until the mixture thickens and the yolks are lemon yellow (about 5-6 minutes).
  • Remove entire pan from the heat and whisk the melted butter in, pouring the butter in a very slow, steady trickle.
  • When all the butter has been incorporated into the sauce, add the mustard. Whisk until smooth, about 2 or 3 minutes.
  • I serve this sauce over any vegetables, mild-flavored fish, beef, veal, chicken. I think it would even make cardboard taste good! It's also featured in the next recipe I'm going to post -- Veal, Crab and Artichoke Hearts.

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    " It was excellent "
    notyourmomma ate it and said...
    I love the addition of mustard. Good stuff.
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  • chefmeow 6 years ago
    I love hollandaise sauce and I love the idea of spicing it up with mustard. This will be good over just about any vegetable. Thanks for posting.
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