How can I make a flavored hollandaise (e.g., with herbs or spices like tarragon or paprika)?

Question

How can you make a flavored hollandaise? Get ideas for adding herbs or spices, like tarragon for a Bearnaise-style sauce or paprika for color.

Answer 1

To make a flavored hollandaise, infuse your melted butter with herbs or spices before emulsifying it with the egg yolks and lemon juice. Alternatively, whisk in finely chopped fresh herbs or spices at the end.

Detailed Explanation:

Creating a flavored hollandaise sauce involves adding aromatic elements to the classic recipe. Here's a breakdown of two effective methods:

Method 1: Infusing the Butter

1. Prepare your flavorings: Gather your chosen herbs (e.g., tarragon, dill, chives) or spices (e.g., paprika, cayenne pepper). For herbs, use a generous amount, as their flavor will mellow during infusion. For spices, start with a small amount and adjust to taste.

2. Infuse the butter: In a small saucepan, melt the butter over low heat. Add the herbs or spices to the melted butter. Let it simmer gently for 5-10 minutes, allowing the flavors to infuse. Be careful not to burn the butter or the flavorings.

3. Strain the butter (optional): If you prefer a smoother sauce, strain the infused butter through a fine-mesh sieve lined with cheesecloth. This removes any solids from the herbs or spices.

4. Make the hollandaise: Proceed with your standard hollandaise recipe, using the infused butter instead of plain melted butter. Emulsify egg yolks with lemon juice or vinegar over gentle heat, then slowly whisk in the warm, infused butter until the sauce is thick and creamy.

Method 2: Adding Flavorings at the End

1. Prepare your flavorings: Finely chop fresh herbs or measure out your spices. For herbs, ensure they are very finely chopped to prevent a gritty texture. For spices, have them ready to add in small increments.

2. Make the hollandaise: Prepare your standard hollandaise sauce according to your favorite recipe.

3. Incorporate the flavorings: Once the hollandaise is finished, gently whisk in the prepared herbs or spices. Start with a small amount and taste as you go, adding more until you reach your desired flavor intensity.

Pro Tip:

When infusing butter, avoid high heat, as it can burn the butter and create a bitter taste. Low and slow is the key to extracting the best flavor from your herbs or spices.