City Palate

The Wine & Beer Issue - May June 2017

Horseradish Hollandaise
Horseradish Hollandaise.html

Horseradish Hollandaise

March/April 2013

From Julie Van Rosendaal

Smooth, buttery hollandaise sauce – essentially mayonnaise made with melted butter, rather than oil – is divine spiked with horseradish and dribbled over prime rib roast or a good steak. Or try dipping asparagus spears or artichoke leaves into it.

3 large egg yolks

1/4 t. Dijon mustard

1 T. lemon juice

1-3 t. prepared horseradish

pinch salt

1/2 c. butter, salted or unsalted

Put the yolks, mustard, lemon juice, horseradish and salt into a blender; cover and pulse the mixture until it’s blended.

Melt the butter on the stovetop or in the microwave until it’s melted and hot. With the blender on high speed, slowly pour the butter through the hole in the top. It should start to thicken to the consistency of mayonnaise. Once all the butter has been added, scrape the hollandaise into a bowl and keep it warm until serving time. Makes about 3/4 cup.


Sauces, Dressings & Condiments