Recipe

Mustard Hollandaise Sauce Recipe

	Waterlily / All my dishes 1 year, 8 months ago A Creole take on classic Hollandaise sauce Prep:2m Cook:10m Servings:6	Waterlily
	rich spicy velvety hollandaise

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Ingredients

5 egg yolks

1 T water

1 T fresh lemon juice

1/2 t salt

1/4 t cayenne pepper, ground

1 cup unsalted sweet cream butter, melted

1 T prepared stone-ground mustard

Directions

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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Comments

chefmeow 1 year, 8 months ago said:
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.

notyourmomma 1 year, 6 months ago said:
I love the addition of mustard. Good stuff.

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