Easy Mock Hollandaise Sauce

Easy Mock Hollandaise Sauce

Adrienne introduced me to this Mock Hollandaise sauce one evening when we were having a simple dinner of grilled scallops and a salad.  I loved the bright lemony lightness of it.  It became my go-to sauce for so many dishes – try it on trout with a bit of dill chopped in at the end, simply grilled chicken breasts with a bit of chopped tarragon, boiled parsleyed potatoes, steamed asparagus and, of course, Eggs Benedict.  You can turn it into a Sauce Batarde by substituting 1/2 cup chicken or fish stock for the lemon juice depending on what you are serving.  In that case you may want to add a squeeze of lemon at the end before you add the final butter.

This Mock Hollandaise Sauce is much easier to make than a true hollandaise due to the addition of a small amount of flour.  It is also more stable so you can make it ahead and then gently warm it before serving.  It keeps for a week in the fridge and a month in the freezer.  Bring it to room temperature before heating it or else it will separate.

Easy Mock Hollandaise Sauce

January 15, 2018
: 4 - 6 persons
: 10 min
: 20 min
: 30 min
: Easy

The addition of a ew tablespoons of flour stabilizes this light lemony sauce so that it can be made ahead and gently reheated.

By:

Ingredients
  • 1 Tablespoon finely chopped shallots
  • 6-8 Tablespoons butter
  • 2 Tablespoons flour
  • 1 cup white wine
  • Juice from 1 lemon
  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • Salt/pepper
Directions
  • Step 1 Over medium heat place 2 tablespoons butter in a saucepan. Add the shallots when the butter is foaming. Cook for 2-3 minutes – don’t let the shallots brown. Add the flour and blend into a smooth paste. Add the wine and allow to simmer for 5-6 minutes. Add the lemon juice and remove from heat.
  • Step 2 Blend the egg yolks and the mustard with a wire whisk in a medium bowl. Measure ½ cup of the liquid in the saucepan and add it to the egg yolk mixture by teaspoons at first, stirring after each addition, then beat in the rest in a thin stream. This process acclimatizes the egg to the temperature of the liquid. Pour the mixture back into the saucepan bring to a simmer until it has thickened slightly. Taste for seasoning – it will probably need salt and pepper – use white pepper if you have it so that the sauce is not dotted with black pepper. Keep warm over very low heat.
  • Step 3 Just before serving* remove from heat and beat in 4 – 6 Tablespoons softened butter. Add just enough butter to obtain a balance of rich tartness. Add a squeeze of lemon juice if necessary.
  • Step 4 *If you have made the sauce ahead and/or refrigerated it, bring it to room temperature before reheating gently. Then remove from heat to add the final tablespoons of butter.



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