Hollandaise Sauce Recipe Mustard

Serve over hot cooked asparagus or over poached eggs.

Hollandaise sauce recipe mustard. Melt butter in a saucepan over low heat. In a small bowl whisk together egg yolks lemon juice cold water salt and pepper. Simply whisk the egg yolks mustard lemon juice and seasoning together and then slowly stream in the butter whilst whisking continuously.

Mix together mustard powder and water. 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. Remove saucepan from heat and whisk in clarified butter in a slow steady stream.

Combine the egg yolks mustard if using lemon juice and pepper in a blender and blend until combined. Strain mixture and discard solids. You ve just made hollandaise.

Cook over low heat stirring constantly until heated through about 5 minutes. Hollandaise sauce is an emulsion which means two or more ordinarily opposite ingredients are broken down and blended together. Line a chinois or fine mesh strainer with cheesecloth.

Eggs real unsalted butter fresh lemon juice and dry mustard. Keep the butter warm. Gradually whisk yolk mixture into butter.

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. It takes just 5 minutes in a blender. 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.