Hollandaise sauce is one of those things that most of us opt to have made for us due to the inconvenience of making it ourselves. However I’ve learned this great hack for making it simply, quickly and easily with delicious results. Use it on your own version of eggs benedict, on poached salmon, on steak or even on veggies.
Please note this recipe contains uncultured dairy and may not be tolerated by everyone. You can try using lactose-free whole milk instead of half and half for lower FODMAP.
Makes 2 servings.
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 2 large egg yolks
- 1/2 medium lemon
- 1/4 cup half-and-half
- 1/2 teaspoon Dijon mustard
- pinch of salt (or to taste)
Instructions
- Place 4 tablespoons unsalted butter in a 2-cup glass measuring cup or medium microwave-safe bowl. Microwave on high until mostly melted, 30 to 45 seconds. Stir until the butter is completely melted.
- Place 2 large egg yolks in a small bowl and whisk with a fork. Squeeze the juice from 1/2 medium lemon. Add the yolks, 1 tablespoon of the lemon juice, and 1/4 cup heavy cream or half-and-half to the melted butter and stir until combined.
- Microwave in 15-second bursts, whisking between each burst, until slightly thickened but still pourable (about 185ºF), 1 to 1 1/2 minutes total.
- Add 1/2 teaspoon Dijon mustard and whisk to combine. Taste and season with more lemon juice and kosher salt as needed. Serve warm.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the microwave for about 15 seconds.
Forks, Lives and Spoons 