Sauce Hollandaise with Mustard

Name: Sauce Hollandaise with Mustard
Yield: Serves 4
Ingredients: 2 tbsp whole grain mustard; 50 ml/2 fl oz double cream, whipped (optional); Pinch of cayenne pepper; Salt; 2 tbsp water; juice of ½ lemon; Pinch of crushed white peppercorns; 50 ml/2 fl oz white wine vinegar; 2 egg yolks; 1 small shallot, finely chopped; 175 g/6 oz unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

An excellent accompaniment to any grilled or sautéed fish. The cream lightens the sauce, but it can be made without it.

Ingredients

175 g/6 oz unsalted butter
50 ml/2

Sauce
Vegetarian
Gluten-free

Method

Clarify the butter by placing it in a double saucepan over simmering water until the butter has melted and cleared. Remove the scum from the top and carefully pour off the pure fat; discard the thin milky liquid left behind. Keep the fat warm.

Combine the vinegar, peppercorns and shallots in a saucepan and bring to the boil. Reduce the liquid to a quarter of its origina