Irresistible Pickle Juice Hollandaise Recipe – Easy Tangy Sauce
A creamy, tangy hollandaise sauce with a unique twist of pickle juice, perfect for elevating eggs, veggies, or seafood.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Cuisine: American
Ingredients
Scale
- 3 large egg yolks
- 1 tablespoon pickle juice (dill pickle juice recommended)
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 teaspoon fresh lemon juice
- Pinch of salt
- Dash of cayenne pepper (optional)
Instructions
- Set up a double boiler or place a heatproof bowl over a saucepan with an inch of simmering water. The water should be gently simmering, not boiling.
- In the bowl, whisk together 3 large egg yolks and 1 tablespoon of pickle juice until the mixture is smooth and slightly thickened.
- Gradually add 1/2 cup (115g) melted unsalted butter to the egg yolk mixture. Start with a few drops at a time, whisking continuously to ensure the mixture emulsifies.
- Continue adding the butter in a slow, steady stream while whisking vigorously. Take breaks if needed.
- Once all the butter is incorporated, the sauce should be thick and creamy. Remove the bowl from the heat.
- Whisk in 1 teaspoon fresh lemon juice and a pinch of salt. Taste and adjust seasoning as needed.
- If using, add a dash of cayenne pepper for a little spice. Give it one last stir.
- Serve immediately, or keep warm by placing the bowl back over the double boiler (off the heat) until ready to serve.
Notes
[‘Keep the heat low to avoid scrambling the egg yolks.’, ‘Whisk constantly to ensure smooth emulsification.’, ‘Use room temperature ingredients for better blending.’, ‘Add butter slowly to prevent the sauce from breaking.’, ‘If the sauce separates, add a teaspoon of hot water and whisk vigorously to bring it back together.’]
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sodium: 50
- Fat: 14
- Saturated Fat: 9
- Protein: 1
Keywords: pickle juice hollandaise, tangy sauce, brunch recipe, hollandaise sauce, pickle juice recipe