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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 6034_102810_holl_fish.jpg
Ingredients Ingredient Checklist 17 tablespoons (2 sticks plus 1 tablespoon) unsalted butter 1 tablespoon white wine vinegar 1 teaspoon white peppercorns, crushed 4 large egg yolks Coarse salt Juice of 1/2 lemon 1 tablespoon English mustard powder 1 tablespoon cold water 1 tablespoon freshly grated horseradish
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 6034_102810_holl_fish.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
6034_102810_holl_fish.jpg
6034_102810_holl_fish.jpg
Ingredients
Ingredients
- 17 tablespoons (2 sticks plus 1 tablespoon) unsalted butter 1 tablespoon white wine vinegar 1 teaspoon white peppercorns, crushed 4 large egg yolks Coarse salt Juice of 1/2 lemon 1 tablespoon English mustard powder 1 tablespoon cold water 1 tablespoon freshly grated horseradish
Directions
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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All Reviews for Hollandaise with Mustard and Horseradish
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Hollandaise with Mustard and Horseradish
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
