Lemon-mustard hollandaise sauce
Enhance your dishes with a zesty Lemon-Mustard Hollandaise Sauce. Made with buttery richness, a hint of mustard, and fresh lemon juice, this easy-to-make sauce adds a gourmet touch to eggs, vegetables, and more!
Cook time 15 min
Prep time 10 min
Ingredients:
2 tbsp butter1 yolk
1 tbsp water
1 tbsp lemon juice
1/4 tsp mustard
1 dash salt
Lemon-mustard hollandaise sauce is a versatile, tangy twist on the classic French sauce, perfect for drizzling over vegetables, eggs, or fish. This sauce combines the rich creaminess of traditional hollandaise with the bright, zesty flavors of lemon and mustard, creating a delightful culinary experience. Whether you’re a seasoned cook or new to the kitchen, this recipe is straightforward and easy to master.
Instructions:
- In a small saucepan, melt the 2 tablespoons of butter over low heat. Once melted, set aside and keep warm.
- Set up a double boiler by filling a medium-sized saucepan with about 2 inches of water. Bring the water to a gentle simmer over medium heat.
- Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the simmering water.
- In the heatproof bowl, whisk together 1 egg yolk, 1 tablespoon of water, and 1 tablespoon of lemon juice until fully combined.
- Place the bowl with the yolk mixture over the simmering water. Continuously whisk the mixture gently but steadily. Cook until the yolk mixture begins to thicken and becomes creamy. This should take about 2-3 minutes.
- Once the yolk mixture has thickened, slowly start drizzling in the melted butter, whisking constantly. Do this very gradually to ensure the sauce emulsifies and thickens properly. Continue until all the butter is incorporated.
- Whisk in the 1/4 teaspoon of mustard until fully combined.
- Add a dash of salt to taste, and whisk again.
- Once the sauce is smooth and velvety, remove from heat. If the sauce becomes too thick, you can whisk in a few drops of warm water to achieve the desired consistency.
- Serve immediately over your favorite dishes, such as eggs benedict, steamed vegetables, or grilled fish.
- Leftover hollandaise sauce can be stored in an airtight container in the refrigerator for up to one day. Reheat gently in a double boiler before serving, whisking constantly to restore smoothness.
Tips:
- Use fresh, high-quality ingredients such as fresh lemon juice and real butter to enhance the flavor of the sauce.
- Ensure all ingredients are at room temperature before you start. This helps in achieving a smooth, emulsified sauce.
- Whisk continuously and gently while cooking to prevent the yolk from scrambling.
- If the sauce starts to thicken too much or looks like it's splitting, add a small amount of warm water, a few drops at a time, to bring it back together.
- Use a double boiler or a heatproof bowl over simmering water to better control the heat and prevent curdling.
This tangy lemon-mustard hollandaise sauce is a delightful variation of the classic recipe, offering both richness and a burst of freshness. Serve it over your favorite dishes to elevate your meals and impress your guests. With a few simple ingredients and these helpful tips, you’ll create a perfectly emulsified and flavorful sauce every time.
Nutrition per serving
1 ServingsCalories 270kcal
Protein 3.10g
Carbohydrates 1.29g
Fiber 0.10g
Sugar 0.66g
Fat 27g
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