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Tangy Hollandaise Sauce

2009 February 8
by Eric Hwang

by Eric Hwang

Makes approx. 10 oz.
This is a variation of the classic recipe because I like my hollandaise a little tangy. It’s not health or low-fat so you have been forewarned.

3 egg yolks
1 stick butter (1/4 lb.) melted
2 T. lemon juice
1/2 t. Tabasco sauce
1/4 t. salt

Combine egg yolks, lemon juice, salt and tabasco sauce in a shallow stainless or glass saucepan. Using a very low heat and a wire whisk, constantly stir egg mixture until thickened. You will be able to see the bottom of the pan between strokes when it is the proper thickness. With the right amount of heat it will take nearly two minutes of constant stirring to get the proper consistency.

Add melted butter a couple of tablespoons at a time and stir until blended. Allow the egg mixture to absorb the butter. Adding it too fast will result in a lumpy greasy mixture. If the mixture is too thick, add water a tablespoon at a time.

It usually takes 10 minutes of constant stirring to make this sauce. You can also make this in a double boiler with hot (not boiling) water but it takes twice as long. If you have a gas stove, this may be the only way to get very low heat. Refrigerate leftovers in a covered container and reheat with the same method used to make it. Makes a great topping for steamed veggies.

Copyright © 2009, Eric Hwang and BricksOfWine. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Eric Hwang and BricksOfWine with appropriate and specific direction to the original content.

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