Dijon Hollandaise Sauce
A creamy and flavorful mustard sauce perfect for vegetables, fish, or eggs.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Cuisine: French
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 cup unsalted butter (clarified and warm (about 32°C to 38°C))
- Salt (to taste)
- White pepper (to taste)
- 1 teaspoon fresh tarragon or chives (finely chopped (for garnish))
Instructions
- Prepare the ingredients. Ensure the butter is clarified and warm and the egg yolks are ready in a bowl.
- In a heatproof bowl, combine the egg yolks with the Dijon mustard, white wine vinegar, and fresh lemon juice. Whisk well until slightly frothy and thickened.
- Place the bowl over a pot of gently simmering water, ensuring the bowl does not touch the water.
- Slowly add the warm, clarified butter to the egg yolk mixture while constantly whisking until thick and creamy.
- Remove the bowl from the steam bath and season with salt and white pepper.
- Optionally mix in the finely chopped tarragon or chives and stir gently.
- Serve immediately or keep warm by placing the bowl over warm water until ready to serve.
Nutrition
- Serving Size: 1
- Calories: 100
- Sugar: 0 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 80 mg