Description
A tangy, sweet twist on classic hollandaise sauce with apple cider, perfect for elevating eggs Benedict, roasted vegetables, and seafood.
Ingredients
Scale
- 3 large egg yolks
- 1/2 cup unsalted butter, melted and clarified
- 3 tablespoons apple cider
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Pinch of white pepper
Instructions
- Prepare the double boiler: Fill a medium-sized saucepan with about 2 inches of water and bring it to a gentle simmer over medium heat. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
- Whisk the egg yolks: Add 3 large egg yolks to the bowl and whisk continuously until they begin to thicken and turn a pale yellow color. This should take about 2-3 minutes.
- Add the apple cider: Slowly pour in 3 tablespoons of apple cider, whisking constantly to combine. The mixture should stay smooth and creamy—if it starts to curdle, remove the bowl from the heat and continue whisking until it smooths out.
- Incorporate melted butter: Gradually drizzle in 1/2 cup of melted unsalted butter, whisking constantly. This step is crucial for achieving a smooth, emulsified sauce. Add the butter slowly to avoid separation.
- Add lemon juice and seasoning: Stir in 1 tablespoon of fresh lemon juice, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and a pinch of white pepper. Taste and adjust seasoning as needed.
- Keep warm until served: Remove the sauce from the heat and cover the bowl to keep it warm. Serve immediately or keep it warm on a very low heat setting, stirring occasionally.
Notes
Use gentle heat to avoid curdling the eggs. Whisk continuously for a smooth texture. Add butter slowly to maintain emulsion. If the sauce thickens, whisk in a teaspoon of warm water to loosen it.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 1
- Protein: 1
Keywords: apple cider hollandaise, gourmet sauce, brunch recipe, hollandaise twist, tangy hollandaise