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Hollandaise unsalted butter buttermilk buttermilk cornstarch salt cayenne pepper egg lemon juice Hollandaise mustard Hollandaise using orange juice
Viewed: 23 - Published at: 3 years agoIngredients
- Basic Hollandaise
- 1 tablespoon unsalted butter
- 1/4 cup buttermilk, plus
- 1/2 cup buttermilk
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 pinch cayenne pepper
- 1 large egg
- 1 tablespoon lemon juice
- Sauce Moutarde is Basic Hollandaise with
- 2 teaspoons Dijon mustard
- Sauce Maltaise is Basic Hollandaise using
- 1 1/2 tablespoons orange juice (in place of the lemon juice)
Method
- Melt butter in a small saucepan over low heat.
- Cook, swirling the pan, until butter turns golden, 30 to 60 seconds.
- Pour into a small bowl and set aside.
- Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne (and mustard, if using) in a heavy medium saucepan until smooth.
- In a small bowl, lightly beat egg.
- Whisk egg and remaining 1/2 cup buttermilk into cornstarch mixture.
- Set saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer (low boil).
- Cook, whisking, for 15 more seconds.
- Remove from heat and whisk in lemon juice (or orange juice, if using) and reserved golden butter.
- Serve hot or warm.
- MAKE AHEAD TIP:Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.
