Sauce Moutarde
Hollandaise sharpened with Dijon mustard
Hollandaise with Dijon whisked in at the end. Simple, and the sharpness cuts the butter in a way that suits oily fish — mackerel, herring, grilled salmon.
Ingredients
- 1 cup Hollandaise (see Hollandaise)
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon juice
- Kosher salt and cayenne
Instructions
- Have the hollandaise warm and off the heat.
- Whisk in the mustard a spoonful at a time, tasting as you go.
- Sharpen with lemon juice and season with salt and cayenne.
- Serve warm. Do not reheat over direct heat once the mustard is in.
Notes
- Wholegrain mustard gives texture but a less smooth sauce; use half and half if you want both.