We think of Hollandaise sauce as a high-end indulgence. Yet it’s simple to make, and… can be made several days ahead. With all the breakfast recipes being posted this time of year, I thought I’d add one of my own.
My “surprise” addition to this classic sauce? Angostura bitters! Perhaps you already guessed that. Bitters give Hollandaise a deeper flavor. And the sauce has broader usage as a luscious topping for salmon and other seafood, for vegetable sides like asparagus or green beans, and of course for simple poached eggs or traditional Eggs Benedict. Remember, you only need a tablespoon or two on those eggs or salmon.
To make Hollandaise ahead: cool, cover and refrigerate. When ready to use, warm up on low heat (in the microwave or on the stovetop), stirring regularly.
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HOLLANDAISE SAUCE WITH A HINT OF BITTERS
Makes about 1 cup. Recipe may be doubled.
8 Tbsp. salted butter (1 stick)
3 fresh egg yolks, room temperature
1 Tbsp. fresh lemon juice
1/2 tsp. Angostura aromatic bitters
Cayenne pepper, generous dash
Melt butter in a 1-cup measuring cup in microwave oven. Place egg yolks, lemon juice, Angostura bitters and cayenne pepper in blender container; blend on low speed 15 seconds.
Continue running blender on low, and slowly pour in butter. Continue to blend 30-45 seconds more.
For a thinner Hollandaise, add hot water a tablespoon at a time while running blender on low. Spoon warm sauce over eggs, or serve in a small pitcher.
Nutrition information for 2 tablespoons: 130 calories, 1g protein, 1g carb, 13g fat, (8g sat. fat), 110mg chol, 90mg sodium, 0g fiber
Recipe & photo by Rita Held for Angostura USA