Ingredients35 m servings 91
- Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.
- Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.
Per Serving: 91 calories; 6 6.3 2.7 60 54 Full nutrition
ReviewsRead all reviews 8
made as per recipe, very good!! I will make again and again and again. thanks.
I always make this sauce for St. Patrick's Day. It is soo delicious! I don't change a thing, and be sure you follow the part calling for whisking it in the bowl above boiling water for the des...
I did make few changes...steeped a dozen juniper berries in the vinegar (discarded the berries before using the cooled vinegar), substituted sour cream for the cream, and added a few dashes of p...
This is just as the name implies, it’s absolutely delicious. If you find it a little too sweet, add a teaspoon or so of Dijon mustard...delicious!
It's a lengthy process of stirring. Like a traditional hollandaise recipe, but it does taste very good. That said I haven't served it cold withy spiral cut ham yet.
This was extremely good. I never have been too stringent about exact measurements, so threw in what I thought was about the right amounts of everything- just divinely creamy and moreish! Going t...
8.1.16 In a word, EXCELLENT! This sauce can be served so many ways, but today, I enjoyed it on a grilled German bratwurst. I'd recommend you cook this sauce over simmering water (not boilin...