I know, I know. There’s a lot going on here. But, this post is all about the dip. This has got to be one of my favorite all time sauces. It is so easy, yet everyone will think you are ultra talented! For real! I serve it mostly with beef tenderloin or when making Eggs Benedict. Following a meal at Antoine’s, in New Orleans, I discovered they make a dip from this sauce. Basically, just baking it for 15 minutes at 350. The secret to making a perfect Hollandaise is the blender and hot butter. Enjoy this recipe and your Sunday, y’all!
Notes
For advance prep:
I often make this for dinner parties. I make it about an hour in advance. In this case, I pour the prepared sauce into the sauce pan I used to melt the butter. I then cover it with plastic wrap and place it in my oven on warm, until ready to serve. Simply remove the plastic wrap and give it a quick whisk and serve.
Ingredients
- 2 egg yolks
- Juice of 1 lemon
- 1 stick butter
- Dash of sea salt
- Cayenne pepper or hot sauce, amount desired
- 1 tsp fresh tarragon, chopped
Instructions
- Melt the butter in a sauce pan. You want it to be slightly bubbling.
- Add the yolks to a blender and blend. Add the lemon juice and continue blending. Leaving the blender on, slowly drizzle in the melted butter. With blender still on, add in the salt, cayenne or hot sauce and tarragon.
- Pour into a dish and serve immediately.
- For Dip:
- Preheat oven to 350 degrees.
- Pour into a greased baking dish or individual ramekins. Bake for 15 minutes, or until firm.
