Dijon-Hollandaise: A Fine Mustard Sauce with Butter Emulsion
This Dijon Hollandaise sauce is a creamy and flavorful addition to your meals, perfect for vegetables, fish, or eggs. With a smooth butter emulsion and a hint of Dijon mustard, it elevates any dish to a gourmet experience.
- Prep Time: 15 mins
- Cook Time: 5-7 mins
- Total Time: 44 minute
- Yield: 4 servings 1x
- Category: Sauce
- Method: Emulsifying
- 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 (2 sticks), clarified and warm (about 32°C to 38°C)
- Salt, to taste
- White pepper, to taste
- Optional: 1 teaspoon fresh tarragon or chives, finely chopped (for garnish)
Instructions
- Begin by preparing the ingredients. Ensure the butter is clarified and warm (about 32°C to 38°C) 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 the mixture becomes slightly frothy and thickens (about 2-3 minutes).
- Place the bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water. This creates a gentle steam bath that heats the egg yolks evenly.
- Slowly begin to add the warm, clarified butter to the egg yolk mixture while constantly whisking. Pour the butter in a thin stream while continuing to whisk until the sauce is thick and creamy (about 5-7 minutes).
- Once the sauce reaches the desired consistency, remove the bowl from the steam bath. Season the sauce with salt and white pepper to enhance the flavor.
- For an extra touch, you can optionally mix in the finely chopped tarragon or chives. Stir gently to distribute the herbs evenly.
- Serve the Dijon Hollandaise sauce immediately or keep it warm by placing the bowl over warm water until ready to serve.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 80 mg
Keywords: Ensure the butter is not too hot when adding it to the egg mixture, as overheated butter can cook the eggs and make the sauce lumpy. A good whisk is essential for a successful emulsion.