Mustard Hollandaise Sauce
From waterlily 17 years ago
- 10 minutes to make
- Serves 6
A Creole take on classic Hollandaise sauce
Ingredients
- 5 egg yolks shopping list
- 1 T water shopping list
- 1 T fresh lemon juice shopping list
- 1/2 t salt shopping list
- 1/4 t cayenne pepper, ground shopping list
- 1 cup unsalted sweet cream butter, melted shopping list
- 1 T prepared stone-ground mustard shopping list
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.
People Who Like This Dish 2
- notyourmomma South St. Petersburg, FL
- clbacon Birmingham, AL
- waterlily Joplin, MO
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The Rating
Reviewed by 1 people-
I love the addition of mustard. Good stuff.
notyourmomma
in South St. Petersburg loved it
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