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.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 4egg yolks
- 1lemon, juiced
- 1tablespoon cold water
- 1cup clarified butter, warm but not hot
- Cayenne pepper, to taste
- ¼cup Dijon mustard
Instructions
Step 1
Bring about 2 inches of water to a simmer in a saucepan over medium heat.Step 2
Combine 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 3
Place 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 4
Remove 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 5
Continue whisking in the butter, and drizzle it in a little bit faster as the sauce thickens (but not too fast).Step 6
When 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 7
Smile. You've just made hollandaise.Step 8
Now stir in the mustard and serve right away.