Dare I call this sauce Mustard Hollandaise?
Who doesn’t love hollandaise sauce? But it’s tricky, right? You whisk melted butter into egg yolks, hoping for an emulsion, but if you cook it at too high of a temperature, it breaks your heart – the heartbreak of a broken sauce that can’t be saved. I was happy when Ron’s sister Susan taught me how to make hollandaise sauce in the blender, but the results were always disappointing in my kitchen – the sauce was thinner than I hoped. One doesn’t indulge in hollandaise sauce often, so when you do, you want it to be (drum roll…) luscious! It must be worth the indulgence.
Well, this Mustard Hollandaise is indeed worth it. It does include a cup of half-and-half, so I’m not claiming that it’s heathy. I could have opted for heavy cream, but instead I use a bit of tapioca starch to thicken it, so it’s not quite as heavy as it might be otherwise. But this sauce is thick and creamy and flavorful. Nearly as important – it’s easy and foolproof!
I’m thinking asparagus. Prosciutto-Wrapped Asparagus, perhaps. Anything with ham actually. This sauce is a bit sweet, so it counters the saltiness of cured meat nicely. You could think of Mustard Hollandaise as “ham sauce.” This sauce isn’t as versatile as some, but it’s a perfect pairing for pork and/or roasted vegetables, even chicken tenders! Pour it into individual ramekins for use as a dipping sauce – no obligation to share. Pour it into a puddle on your dinner plate and savor a bit with every bite of roasted ham. Or pour a beautiful ribbon across steamed broccoli spears, a tasty adornment.
Mustard Hollandaise
Ingredients
- 1/4 cup honey
- 1/4 cup white wine vinegar
- 3 T Dijon mustard
- 4 egg yolks
- 1 t kosher salt
- 1 cup half-and-half
- 1 T tapioca starch
Instructions
- Warm the Sauce – Add all ingredients except the tapioca starch to a saucepan, and whisk to combine. Begin heating on medium.
- Finish – Whisk the tapioca starch into a bit of warm water, and once the sauce has begun to simmer, pour it into the sauce. Continue cooking, whisking often, until the sauce has thickened nicely, then take it off the heat. It's best served slightly warm or at room temperature.
So yummy, thank you for sharing your magic.
Awesome to see you and Ron yesterday.