French Sauces > Hollandaise Sauce

Mustard-Herb Hollandaise Sauce Recipe

Ingredients with Measurements:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh herbs (such as parsley, chives, and tarragon)
- Salt and pepper to taste

Special equipment needed:
- Double boiler or a heatproof bowl and a saucepan
- Whisk or a hand mixer

Step-by-step instructions:

1. In a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk the egg yolks and lemon juice until pale and thickened, about 2-3 minutes.

2. Gradually pour in the melted butter, whisking constantly, until the sauce is thick and creamy.

3. Stir in the Dijon mustard and chopped herbs. Season with salt and pepper to taste.

4. Remove from heat and serve immediately.


- Time:
Preparation time: 5 minutes
- Cooking time: 10 minutes
Temperature:
- Simmering water
Serving size:
- Makes about 1 cup of sauce

Nutritional information:
- Calories: 120
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 115mg
- Sodium: 90mg
- Carbohydrates: 0g
- Protein: 1g

Substitutions for ingredients:
- You can use white wine vinegar or apple cider vinegar instead of lemon juice.
- You can use salted butter instead of unsalted butter, but adjust the seasoning accordingly.
- You can use dried herbs instead of fresh herbs, but use half the amount.

Variations:
- Add a pinch of cayenne pepper or paprika for a spicy kick.
- Use different herbs or a combination of herbs, such as basil, cilantro, or dill.
- Add a teaspoon of honey or maple syrup for a touch of sweetness.

Tips and tricks:
- Make sure the butter is melted and warm, but not hot, before adding it to the egg yolks.
- Whisk constantly to prevent the sauce from curdling or separating.
- If the sauce is too thick, whisk in a tablespoon of warm water or lemon juice to thin it out.
- If the sauce is too thin, whisk in a tablespoon of melted butter or cream to thicken it up.

Storage instructions:
- Store leftover sauce in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Reheat the sauce gently in a double boiler or a heatproof bowl set over a saucepan of simmering water, whisking constantly, until warmed through.

Presentation ideas:
- Serve the sauce over grilled or roasted vegetables, fish, chicken, or steak.
- Drizzle the sauce over poached eggs or eggs Benedict.
- Use the sauce as a dip for steamed or roasted artichokes.

Garnishes:
- Sprinkle chopped fresh herbs or cracked black pepper over the sauce before serving.

Pairings:
- Pair the sauce with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Serve the sauce with a side of roasted potatoes, asparagus, or green beans.

Troubleshooting advice:
- If the sauce curdles or separates, start over with fresh egg yolks and whisk in the curdled sauce gradually until smooth.

Food safety advice:
- Make sure to use pasteurized eggs to reduce the risk of foodborne illness.

Food history:
- Hollandaise sauce is a classic French sauce made with egg yolks, butter, and lemon juice. It is named after the Dutch city of Haarlem, where it is believed to have originated in the 17th century.

Flavor profiles:
- Mustard-Herb Hollandaise Sauce is rich, creamy, tangy, and herbaceous.

Serving suggestions:
- Serve the sauce warm or at room temperature.

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Taste: Tangy, Herbal, Creamy, Savory, Spicy