HOLLANDAISE WITH MUSTARD AND HORSERADISH
The addition of spicy mustard and horseradish make this hollandaise from chef Michel Roux's "Sauces" cookbook a perfect compliment to broiled fish dishes.Also Try:Classic Hollandaise Sauce, Maltaise Sauce
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Melt butter in a small saucepan over medium heat; slowly bring to a boil, skimming froth from surface. Carefully pour melted butter into a small bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the color of light olive oil; let cool to room temperature.
- In a medium heavy-bottomed saucepan, mix vinegar together with 1/4 cup cold water and crushed peppercorns. Place over medium-high heat until liquid is reduced by one-third; remove from heat and let cool completely. Add egg yolks to cooled reduction and whisk to combine.
- Place saucepan on a heat diffuser over very low heat; whisk, making sure the whisk comes in contact with the bottom of the pan. Gradually increase heat whisking, so the sauce emulsifies progressively and becomes smooth and creamy, 8 to 10 minutes; do not let the temperature of the sauce rise above 150 degrees.
- Remove saucepan from heat and whisk in clarified butter in a slow, steady stream; season with salt. Stir in lemon. Line a chinois or fine mesh strainer with cheesecloth; strain mixture and discard solids. Mix together mustard powder and water; stir into hollandaise sauce along with horseradish. Use sauce immediately.
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al kabir nayem
[email protected]This sauce is a keeper! I'll definitely be making it again.
Khanyiswa Raba
[email protected]The sauce was easy to make and tasted great. I would definitely recommend it to others.
Dr. Gross family reps
[email protected]I'm not a huge fan of hollandaise sauce, but this one was surprisingly good. It had a nice tang and wasn't too heavy.
Md Solaiman
[email protected]I made this sauce for my family and they loved it! It was the perfect sauce for our roasted asparagus.
GMSaiN Arif110
[email protected]This is the best hollandaise sauce I've ever had. It's so creamy and flavorful, and it's the perfect addition to any brunch dish.
Edward Haigh
[email protected]The sauce was a little too spicy for my taste, but I was able to tone it down by adding a little more butter.
Hassan Solomon
[email protected]I followed the recipe exactly and the sauce turned out perfectly. It was so good that I'm already planning to make it again next week!
razia khan
[email protected]This sauce was a hit at my dinner party. Everyone loved the unique flavor and it was the perfect complement to the grilled salmon.
Capricorn 4Lyfe
[email protected]I've never made hollandaise sauce before, but this recipe made it easy. The sauce was creamy and flavorful, and it paired perfectly with my poached eggs.
Jana maged
[email protected]The sauce was delicious, but it was a little too thick for my taste. I would recommend adding a little more milk or water to thin it out.
jilani
[email protected]The sauce was very easy to make and came together quickly. I especially appreciated the step-by-step instructions with pictures.
Naresh Bista
[email protected]This hollandaise sauce with mustard and horseradish was a delightful surprise! It had the classic hollandaise richness but with an added tang and spice that made it perfect for serving with fish or vegetables.