Ingredients with Measurements:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and cooled
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Double boiler or heatproof bowl set over a pot of simmering water
- Whisk or hand mixer
Step-by-step instructions:
1. In the top of a double boiler or a heatproof bowl set over a pot of simmering water, whisk together the egg yolks and lemon juice until thick and pale.
2. Slowly drizzle in the melted butter while whisking constantly, until the mixture is thick and creamy.
3. Remove from heat and stir in the chopped dill. Season with salt and pepper to taste.
4. Serve immediately or keep warm in a heatproof bowl set over a pot of warm water.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Simmering water
Serving size:
Makes about 1 cup of sauce
Nutritional information:
Per serving (2 tablespoons):
Calories: 160
Fat: 18g
Saturated Fat: 11g
Cholesterol: 125mg
Sodium: 20mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 1g
Substitutions for ingredients:
- Lemon juice: Lime juice or white wine vinegar
- Unsalted butter: Salted butter or ghee
- Fresh dill: Fresh parsley, tarragon, or chives
Variations:
- Garlic-Dill Hollandaise Sauce: Add 1-2 cloves of minced garlic to the egg yolk mixture before whisking in the melted butter.
- Mustard-Dill Hollandaise Sauce: Whisk in 1-2 tablespoons of Dijon mustard to the egg yolk mixture before whisking in the melted butter.
- Tarragon-Lemon Hollandaise Sauce: Substitute chopped fresh tarragon for the dill and use lime juice instead of lemon juice.
Tips and tricks:
- Make sure the melted butter is cooled before whisking it into the egg yolk mixture to prevent the sauce from curdling.
- Keep the heat low and whisk constantly to prevent the egg yolks from scrambling.
- If the sauce is too thick, whisk in a tablespoon of warm water to thin it out.
Storage instructions:
Leftover sauce can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the sauce in a heatproof bowl set over a pot of simmering water, whisking constantly, until warmed through.
Presentation ideas:
Serve the sauce drizzled over poached eggs, grilled fish, or steamed vegetables.
Garnishes:
Garnish with additional chopped fresh dill or lemon zest.
Pairings:
Pairs well with asparagus, salmon, and roasted potatoes.
Suggested side dishes:
Serve with a side of roasted asparagus or sautéed spinach.
Troubleshooting advice:
- If the sauce curdles, whisk in a tablespoon of warm water or lemon juice to bring it back together.
- If the sauce is too thin, whisk in a tablespoon of melted butter.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Keep the sauce refrigerated until ready to serve.
Food history:
Hollandaise sauce is a classic French sauce made with egg yolks, butter, and lemon juice. It is believed to have originated in the 17th century and was named after the Dutch who were known for their butter-based sauces.
Flavor profiles:
This Lemon-Dill Hollandaise Sauce is tangy, creamy, and herbaceous.
Serving suggestions:
Serve this sauce with poached eggs, grilled fish, or steamed vegetables for a delicious and elegant meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A