Classic Hollandaise sauce with a twist

Hollandaise sauce with a twist
Hollandaise sauce with a twist

I really like the classic dishes available. Nurture them tenderly and give them a twist so they get a new face. I myself am not at all afraid to do something familiar to something new just by adding one or few new ingredients. Because if you do not dare something new, it would surely not the wheel been invented once. We have a saying here: Fresh ventured, is half won. That is, just by daring then you have come half way.

Now I have taken this gentle, classic French sauce, Hollandaise, and added both dill and harissa. To get a depth and a kick. Try, for I am sure you will like it. And it´s easy to make as well.

3 egg yolks at room temperature
2 tablespoons water
175g butter
2 tbsp lemon juice
1 tablespoon chopped dill
1/4 teaspoon harissa
salt pepper

Melt the butter in a saucepan. Add egg yolks the pan. Pour in the water. Whisk together the egg yolks and liquid for a minute. Bring to a boil over low-medium heat, beating vigorously until the sauce started to thicken. Remove the pan from the heat as soon as it begins to thicken. (This step is critical. When sauce thickens – so be sure to whisk continuously, and remove from the heat so it does not get too hot. Too hot the yolks will solidify = scrambled eggs.) Whisk the melted butter in a fine ray. Beat to a nice glossy sauce. Add the lemon, dill, harissan, salt and pepper. Beat. Season to taste.

Hollandaise sauce with a twist
Hollandaise sauce with a twist

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