Smokey Hollandaise
Whipping butter and eggs into submission is one of the most satisfying things to do in the kitchen. Hollandaise sauce is traditionally served over asparagus or with Benedict, but this Hollandaise sauce is amazing on just about anything. I adore it on fish and even appreciate it on chicken!
This recipe has a smokey flavor from smoked paprika, but can be made with sweet or hot paprika just the same.
Trust me and yourself, and make this recipe.
Smokey Hollandaise Sauce
Ingredients
- 8 tbsp salted butter
- 3 egg yolks
- ½ lemon, juiced
- ¼ tsp smoked paprika
- Up to 1 tsp kosher salt
Instructions
- Heat butter in a small saucepot over medium-low heat. Be careful not to let the butter boil. That is when water begins to release, and you are trying to retain as much water as possible. Set aside.
- Vigorously whisk together egg yolks and lemon juice in a medium heat-safe bowl. Once pale yellow, place the bowl over a medium saucepot of simmering water. Slowly stream in the melted butter. The mixture should begin to thicken. Remove the sauce from the simmering water.
- Stir in smoked paprika—taste for salt. Depending on the butter's salt content, you will need to add up to 1 tsp of salt. Start with ¼ teaspoon of salt and continue adding until you have reached the desired level of seasoning.
Notes:
Storage: Refrigerate any leftover shrimp in an airtight container for up to 1 week. Refrigerate any leftover cocktail sauce in an airtight container for up to two weeks.
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