Dijon-Mustard Infused Hollandaise Sauce
This classic Dijon sauce is one of a few easy variations on the basic Hollandaise. It's tangy and rich and perfect with vegetables, fish, or grilled chicken.
- Serves: 8 persons
- 4egg yolks
- 1lemon, juiced
- 1tablespoon cold water
- 1cup clarified butter, warm but not hot
- Cayenne pepper, to taste
- ¼cup Dijon mustard
Step 1Bring about 2 inches of water to a simmer in a saucepan over medium heat.
Step 2Combine the egg yolks and cold water in a glass bowl and whisk them together until frothy. Whisk in a few drops of lemon juice, too. (The acid helps with the emulsification.)
Step 3Place the bowl directly atop the saucepan. The bottom of the bowl shouldn't touch the simmering water. Whisk the eggs for about 2 minutes until slightly thickened.
Step 4Remove the bowl from the heat and begin drizzling in the clarified butter VERY SLOWLY at first, just a few drops at a time, while whisking continuously to incorporate the butter.
Step 5Continue whisking in the butter, and drizzle it in a little bit faster as the sauce thickens (but not too fast).
Step 6When all the butter is incorporated, whisk in what's left of the lemon juice along with the cayenne pepper to taste, then whisk in the Dijon mustard.
Step 7Smile. You've just made hollandaise.
Step 8Now stir in the mustard and serve right away.