Ever have some out-of-town family or friends staying with you that you want to impress with an elegant breakfast spread? Want to host a dinner party and need a recipe to dress up your blanched asparagus or pan-seared halibut? Look no further…this is it!
This recipe gives the classic Hollandaise sauce some pizzazz and big flavors with the addition of horseradish.
When Maille Mustard contacted me and offered to send me some products for recipe development, I was so excited! Maille is the leading producer of mustard, vinegar and cornichons in France and the number one brand of imported mustard in the United States. Maille mustards are made with cut (not crushed) black and brown mustard grains, and then mixed with a special blend of vinegar and white wine. I’ve been using the Original and Old Style Dijon mustard for years in salad dressings, sauces, and sandwiches, but little did I know that they can be used in sweets and desserts such as Zesty Carrot Cake and Chocolate Fondant.
I took the savory route and decided to use it in a hollandaise sauce to give it an unexpected zing. The horseradish also helps to offset the richness of the creamy sauce and runny egg yolk.
This is my first time using the Maille Horseradish, which is a blend of mustard and sharp horseradish, but I can tell that it would be a great condiment on smoked salmon, grilled meats, or even some beer-poached bratwurst. If you need some tips about making poached eggs, you can check out a post I wrote on making the perfectly runny poached egg.
Thanksgiving is coming up so if you’re in need of inspirations, head over to Maille for some ideas in giving your traditional fares a special twist. Maybe adding some mustard to your Turkey Glaze or Sage Gravy? Your guests will be impressed!
- 4 egg yolks
- 1 tbsp freshly squeezed lemon juice
- ½ tsp salt
- ¼ tsp white pepper
- 1 tbsp water
- ½ cup unsalted butter, melted and hot
- 1 tsp horseradish
- Place the top of a double boiler or a heatproof bowl over a pan of hot water on low simmer. Place egg yolks, lemon juice, salt, pepper, and water in the bowl, and whisk until the mixture turns pale yellow. Slowly drizzle in hot butter, whisking constantly, until the sauce is smooth and all of the butter is incorporated. If the sauce gets too thick, whisk in a teaspoon or two of hot water. Remove from heat and whisk in horseradish. Use immediately, or transfer to double boiler and keep warm over very low heat, whisking occasionally.