Hollandaise Sauce
Recipe from The Food Channel

This classic French sauce is technically defined as an emulsion of egg yolk and butter seasoned with lemon juice, salt and pepper. We define it as a rich velvety-smooth buttery-indulgent sauce that tastes simply delicious paired with artichokes, asparagus, seafood and Eggs Benedict.



by 12  people


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Servings: 4
Prep Time: 3 mins
Total Time: 5 mins
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Ingredients
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    2   
    large egg yolks
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    1   tablespoon 
    cold water
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    1/2  cup 
    unsalted butter, melted, room temperature
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    1 1/2  tablespoons 
    fresh lemon juice
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    1/4  teaspoon 
    kosher salt
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    1/4  teaspoon 
    Tabasco® brand Original Pepper Sauce
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    1/4  teaspoon 
    Worcestershire sauce

Directions
1.
Whisk the egg yolks and cold water together in a stainless bowl until foamy.
2.
Place the bowl over a saucepan of water at a low simmer. Continue to whisk egg mixture until thickened, about 1 minute.
3.
Slowly add the melted butter, in a steady stream, into the egg mixture, whisking constantly, until the sauce is thick and emulsified.
4.
Remove the bowl from heat; whisk in the lemon juice, salt, pepper sauce and Worcestershire sauce.
5.
Taste and adjust seasoning.
6.
Serve immediately or let stand over warm water in saucepan for up to 30 minutes.
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Eggs Benedict
Eggs Benedict

Mock Hollandaise sauce saves time and stress of starting from scratch. This breakfast or brunch special can be made ahead.

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