On
Newsstands
Now
Current Issue

How To Make Hollandaise Sauce

A knockout hollandaise is a kitchen staple; the trick is patience and keeping the heat low so the eggs don’t scramble. Sven Hedenäs, executive chef at Tangerine, offers up his fool-proof recipe.

|

1 – Melt 1 cup butter with ¼ cup canola oil on low heat.

2 – Place 1 tablespoon Dijon mustard, ½ cup egg yolks (about 9 yolks), and ¼ teaspoon salt in a food processor. Run until slightly fluffy.

Advertisement

3 – With the machine running, slowly drizzle the almost-hot butter mixture into the egg mixture. If too thick, add a small amount of warm water. Season to taste.

Recommended for You

Newsletter Signup

Keep me up to date on the latest trends and happenings around Denver. 5280 has a newsletter for everyone. Sign Up