image description November 30, 2017

Andrew Zimmern Cooks: Hollandaise Sauce

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Ingredient List Print Recipe

  • 2 tablespoons lemon juice
  • 1 pinch cayenne pepper
  • 1 teaspoon Dijon mustard
  • 3 egg yolks
  • 2 sticks cold butter, cubed
Andrew Zimmern Cooks: Hollandaise Sauce

Hollandaise Sauce

By Andrew Zimmern

Mastering this classic French mother sauce is a skill every cook should learn—it provides a base for many other sauces and is a versatile technique to have in your back pocket. Making traditional hollandaise can be intimidating, many attempts to emulsify butter and egg yolks have certainly resulted in a broken sauce or scrambled eggs. If that sounds familiar, try this no-fail method for hollandaise that’s easy and holds well. It’s a silky, luxurious addition to any brunch benedict, poached salmon or vegetables like asparagus.


In a sauce pan over low heat, combine the lemon juice, cayenne and mustard. Add the egg yolks and whisk continuously, pulling pan on and off the heat as needed to regulate the temperature, until the eggs have ‘set’ into the other ingredients and the sauce base has thickened. Pull from heat and whisk in the butter immediately. Return to heat briefly if needed to melt the butter fully. Serve warm.


Like this recipe? You may also enjoy:

Poached Salmon with Hollandaise
Pastrami Benedict
Breakfast Hash with Ham, Potatoes & Apples




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