Creole Hollandaise Sauce
A zesty, spicy twist on the classic French sauce. Rich egg yolks and butter are whisked into a creamy emulsion with a kick of Creole seasoning and a dash of hot sauce. Perfect for drizzling over eggs benedict, grilled fish, or steamed asparagus.
For 4 servings
4 steps. 5 minutes total.
- 1
Prepare the ingredients: Separate the egg yolks and place them in a blender
- a.Melt the unsalted butter in a small saucepan over medium heat, or in the microwave, until it's hot and just begins to bubble. It's important the butter is hot.
- 2
Step 2
- a.Blend the sauce base: Add the egg yolks, lemon juice, Dijon mustard, Creole seasoning, and hot sauce to the blender. Secure the lid and blend on high speed for 20-30 seconds. The mixture should become pale yellow and slightly frothy.
- 3
Emulsify the sauce with hot butter: Turn the blender speed down to low
- a.Remove the center cap from the blender lid. Very slowly, in a thin, steady stream, pour the hot melted butter into the yolk mixture while the blender is running. Continue blending until all the butter is incorporated and the sauce has thickened to a smooth, creamy consistency, about 1-2 minutes.
- 4
Finalize and serve: Stop the blender and taste the sauce
- a.Add the salt if needed, keeping in mind the saltiness of your Creole seasoning. If the sauce is too thick for your liking, blend in the hot water, a teaspoon at a time, until it reaches the desired consistency. Serve immediately while warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The butter must be very hot. Its residual heat is what gently cooks the egg yolks and helps create a stable emulsion.
- 2Pour the butter extremely slowly. Adding it too quickly is the most common reason for a hollandaise sauce to 'break' or separate.
- 3If your sauce breaks, you can often save it. Add a teaspoon of hot water to a clean bowl, then slowly whisk the broken sauce into it, one drop at a time, until it emulsifies again.
- 4Creole Hollandaise is best served immediately. It does not reheat well and can separate if the temperature changes too quickly.
- 5Serve this sauce over poached eggs with andouille sausage for a Creole Eggs Benedict, or drizzle over blackened fish, crab cakes, or steamed asparagus.
- 6You can adjust the amount of hot sauce and Creole seasoning to match your preferred level of spice and flavor.
Adapt it for your goals.
Dairy free
Replace the unsalted butter with an equal amount of high-quality dairy-free butter substitute or clarified coconut oil for a dairy-free version.
healthyHealthy
For a lighter sauce, substitute half of the melted butter with an equal amount of plain Greek yogurt. The texture will be less rich but still creamy.
quickQuick
This blender method is already very fast. To make it even quicker, have all ingredients measured and ready (mise en place) before you start blending.