Hollandaise Sauce Recipe Dijon

Melt 100g of unsalted butter in a small pan preferably one with a spout.

Hollandaise sauce recipe dijon. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. With the blender running slowly stream in melted butter and allow the sauce to emulsify. Add mustard blend well.

And of course you can use store bought mustard or you can make your own dijon mustard. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick about 3 5 mins. Step 2 put the egg yolks white wine or tarragon vinegar a pinch of salt and a splash of ice cold water in a metal or glass bowl that will fit over a small pan.

Melt the butter in the microwave for a few seconds. Keep the butter warm. Place the yolks into a separate bowl.

Note that clarified butter is best for making hollandaise. In a separate pan melt butter then add it very slowly a few drops at a time to the egg uolk mixture whipping constantly. Combine the egg yolks mustard if using lemon juice and pepper in a blender and blend until combined.

The main thing is to pour the melted butter into the egg yolks very slowly. Add the egg yolks lemon juice dijon salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined. Dijon hollandaise sauce 15 min s 15 min s prep it s easy to make this classic sauce in a blender using cholesterol free egg product dijon mustard lemon juice and melted butter.

Crack the egg on the edge of a bowl and pass the yolk between the eggshell halves letting the white fall into the bowl below. Prepare as above using 1 3 cup egg beaters and adding 1 tablespoon dijon style mustard to egg beaters mixture before blending. Step 2 add 2 tablespoons cold butter and place over very low heat.