Fill a 3-qt. saucepan with 1 to 2 in. of water. Bring to a boil; reduce heat to medium-low.
Recipe
Author
Celebrity Chef Andrew Zimmern
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Description
Most experts attribute this classic sauce to France, although its name suggests Dutch origin. Whatever the case, hollandaise has become an American favorite. Serve it over asparagus, broccoli, eggs, seafood or poultry—or give our Salmon Eggs Benedict a try!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 Hy-Vee large egg yolks | ||
| 2 tbsp. fresh lemon juice | ||
| 2 tbsp. finely chopped fresh tarragon | ||
| ½ tsp. Hy-Vee Dijon mustard | ||
| ⅛ tsp. Hy-Vee cayenne pepper | ||
| ½ c. cold unsalted butter, cubed | ||
| Kosher salt, to taste |
Things To Grab
- 3-qt. saucepan
- Medium heatproof bowl
- Whisk
Directions
Whisk together egg yolks, lemon juice, tarragon, mustard and cayenne pepper in a medium heatproof bowl.
Place bowl on top of the saucepan over simmering water. The bowl should nest in the saucepan without touching the water. Cook and whisk constantly until slightly thickened and mixture reaches 160 degrees.
Gradually add butter, whisking constantly for 2 minutes or until melted and thoroughly combined.
Remove bowl from heat. Season to taste with salt.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 200mg
- Sodium: 25mg
- Total Carbohydrates: 1g
- Protein: 2g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 6%
0%
Potassium 0%
Recipe Source:
Seafood Without the Catch