Irresistible Pickle Juice Hollandaise Recipe – Easy Tangy Twist
A creamy, tangy hollandaise sauce made with pickle juice that adds a unique zing to eggs Benedict, steamed veggies, or roasted potatoes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Cuisine: American
Ingredients
Scale
- 3 egg yolks
- 1/2 cup (120 g) unsalted butter, melted and slightly cooled
- 2–3 tablespoons pickle juice
- 1 teaspoon lemon juice, freshly squeezed
- Pinch of cayenne pepper (optional)
- Salt to taste
Instructions
- Prepare the double boiler: Fill a pot with about an inch of water and bring it to a gentle simmer. Place a heatproof bowl over the pot, making sure the bottom of the bowl doesn’t touch the water.
- Whisk the egg yolks: Add three egg yolks to the bowl and whisk constantly until they begin to thicken, about 2-3 minutes. If the mixture starts to curdle, remove it from the heat immediately and whisk vigorously.
- Add the pickle juice: Slowly drizzle in 2-3 tablespoons of pickle juice while whisking. Taste and adjust the amount based on your tanginess preference.
- Incorporate the butter: Gradually add 1/2 cup (120 g) of melted butter in a slow stream while whisking continuously. The sauce should become creamy and smooth.
- Season the sauce: Stir in a teaspoon of lemon juice, a pinch of cayenne pepper, and salt to taste. Adjust seasoning as needed.
- Serve immediately: Remove the bowl from the heat and pour your tangy hollandaise over eggs, vegetables, or grilled meats.
Notes
Hollandaise is best enjoyed fresh. If the sauce thickens too much, whisk in a tiny splash of warm water to loosen it up. Taste as you go to adjust tanginess and seasoning.
Nutrition
- Serving Size: 1/4 cup per serving
- Calories: 150
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 1
- Protein: 2
Keywords: pickle juice hollandaise, tangy hollandaise, brunch sauce, eggs Benedict sauce, pickle juice recipe