Hollandaise (Dutch sauce in French)
Another sauce that has been around for hundreds of years according to Wikipedia. In French cuisine, it is considered one of the mother sauces. Hollandaise is wonderful over poached eggs with a sprinkle of paprika, a slice of Canadian bacon, and an English muffin for Eggs Benedict. Also an excellent sauce for steamed asparagus. Preferably grass fed butter for this sauce.
Ingredients:
- 3 large egg yolks (save the whites for a white omelette) room temperature
- 1 ½ tablespoons fresh lemon juice
- 4 tablespoons unsalted butter, chilled slightly, divided
- ¾ cup unsalted butter, melted
- 1/2 teaspoon of Dijon Mustard
- salt and ground white pepper to taste
You can have a little lukewarm water to regulate the thickness if needed, but probably not required.
Whi
Have all the ingredients in front of you. “mise en place”
- Place egg yolks into a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice and mustard until combined.
- Add 2 tablespoons cold butter to egg mixture, then place the pan over very low or medium low heat. Whisk constantly while butter melts; continue whisking until mixture is thick enough to see the bottom of the pan between strokes. Don’t try this with too hot a cook top or you might make scrambled eggs and keep whisking the entire time.
- Remove the pan from heat. Whisk in remaining cold butter, 1 tablespoon at a time, until incorporated.
- Whisk in melted butter a little bit at a time.
- Season with salt and white pepper
The sauce has a short life span so use it after making.
Enjoy