A rich and buttery sauce made from egg yolks, Dijon, butter, and other seasonings. Best served over eggs for breakfast, drizzled on vegetables, or as a sauce for fish and meat.
A rich and buttery sauce made from egg yolks, Dijon, butter, and other seasonings. Best served over eggs for breakfast, drizzled on vegetables, or as a sauce for fish and meat.
Ingredients
5.5 OZ / 150 G unsalted butter
3 EA eggs
0.5 EA lemon
1 TSP Dijon mustard
Directions
Crack 3 eggs and separate yolks from whites, reserving yolks. Squeeze juice from half a lemon.
Add butter to mixing bowl. Cook butter for 4 minutes / 212°F|100°C / speed 1. Transfer butter to a separate bowl and set aside.
Add egg yolks, lemon juice, Dijon mustard, 1/2 teaspoon kosher salt, and cayenne pepper to mixing bowl.
Remove the measuring cup and cook for 3 minutes / 195°F|90°C / speed 3, while adding reserved melted butter in a thin stream.
Season with more kosher salt to taste. Transfer to a bowl and keep warm. Wipe out mixing bowl.
Enjoy your dish!
Recipe Note
TIP:
Rewarm hollandaise sauce over low heat, whisking in a splash of water.
