About the Recipe
If you've ever wondered how to elevate your Eggs Benedict game or add zing to your asparagus, you're in for a treat. Follow along as I share a tried-and-true recipe for a creamy, tangy mustard-infused hollandaise that'll awaken your taste buds. Master the art of creating a velvety smooth Aegir Sauce that's perfect for any occasion.
Ingredients
10 tbsp or 140g unsalted butter
3 egg yolks
Half a lemon
1/2 tbsp or 7ml water
1/8 tsp cayenne pepper
1 tsp ground mustard
1/4 tsp salt
1 tbsp or 15g yellow mustard
Preparation
1. Melt butter – bring to a temp between 130 – 140˚F or 54 – 60˚C.
2. Separate the yolks from the eggs and place them into a blender and add the water, cayenne pepper, lemon juice, salt, and ground mustard. Blend the mixture until it turns a pale-yellow color. This typically takes 15 to 30 seconds. Â
3. While blending slowly drizzle in the warm butter. Blend for roughly 20 to 30 seconds or until the sauce starts to become thick.
4. Pour the sauce into a container add the yellow mustard and mix.Â
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Tips: If the sauce is too thick stir in more water or lemon juice. If it is too thin, blend a bit longer.