|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Dijon sauce is really a very simple variation on Hollandaise sauce made by adding Dijon mustard to a basic Hollandaise. The mustard gives the Hollandaise a nice bit of pungency. This rich, tangy, buttery sauce can be served with vegetables, fish or grilled chicken.
If you've never made Hollandaise before, check out Hollandaise Sauce: A Guide for Beginners. The main thing is to pour the melted butter into the egg yolks very slowly. Warming the egg yolks helps the butter to form a more stable emulsion.
And of course you can use store-bought mustard, or you can make your own Dijon mustard.
Note that clarified butter is best for making Hollandaise. You could use whole butter, but it'll be more difficult because whole butter contains water and milk solids, which can interfere with forming the emulsion.
Here's a tutorial on how to make clarified butter. It's not difficult, but if you're looking at all these steps and kind of freaking out, here's a tip: You can sometimes find a product called ghee at the supermarket, and ghee is basically clarified butter, although it has a slightly nuttier flavor because it's simmered for a little bit.
- 4 egg yolks
- Juice of one lemon
- 1 tablespoon water (cold)
- 1 cup clarified butter (warm but not hot)
- Cayenne pepper (to taste)
- 1/4 cup Dijon mustard
Bring about two inches of water to a simmer in a saucepan over medium heat.
Combine the egg yolks and cold water in a glass bowl and whisk them together until frothy. Whisk in a few drops of lemon juice, too. (The acid helps with the emulsification.)
Place the bowl directly atop the saucepan. The bottom of the bowl shouldn't touch the simmering water. Whisk the eggs for about two minutes until slightly thickened.
Remove the bowl from the heat and begin drizzling in the clarified butter VERY SLOWLY at first, just a few drops at a time, while whisking continuously to incorporate the butter.
Continue whisking in the butter, and drizzle it in a little bit faster as the sauce thickens (but not too fast).
When all the butter is incorporated, whisk in what's left of the lemon juice along with the cayenne pepper to taste, then whisk in the Dijon mustard.
Smile. You've just made Hollandaise.
Now stir in the mustard and serve right away.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.