Mustard sauce for fish based on Hollandaise
4 servings
20 minutes
Mustard sauce for fish based on hollandaise is a refined and rich addition that brings a delicate spiciness to fish dishes. This sauce has its roots in classic French hollandaise, adapted in Russian cuisine with the addition of Dijon mustard. Its flavor harmoniously combines creamy softness with a slight tang of lemon and the sharpness of mustard. With its velvety texture and glossy sheen, it perfectly complements fried or baked fish, creating a delightful gastronomic experience. This sauce is served warm, preserving its rich flavor and silky consistency. Indispensable in cooking for those who appreciate elegant and sophisticated tastes.
1
Place vinegar, water, and pepper in a small heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer at a bubbling boil for 1 minute or until reduced by one third (about 2.5 tablespoons).
- White wine vinegar: 2 tablespoons
- Water: 2 tablespoons
- White peppercorns: 1 teaspoon
2
Remove from heat and let cool, then strain the liquid into a heatproof bowl. Add the egg yolks to the liquid and whisk.
- Egg yolk: 2 pieces
3
Place a bowl over a pot of boiling water: the bottom of the bowl should not touch the water. Whisk the mixture for 5-6 minutes or until thickened to be stretchy, creamy, and smooth in texture.
4
Place the bowl on a damp kitchen towel. Slowly add the melted butter in a very thin stream and whisk the sauce until thick and glossy.
- Unsalted butter: 250 g
5
Add lemon juice, season with salt and pepper. Stir in 1 tablespoon of Dijon mustard into the prepared sauce.
- Lemon: 0.5 piece
- Cayenne pepper: pinch
- Dijon mustard: 1 tablespoon
6
Serve immediately. Use a water bath to maintain the sauce temperature or transfer the sauce to a thermos.
7
Serve with fish or grilled chicken.