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Hollandaise sauce is a classic accompaniment to eggs Benedict, offering a rich and creamy flavor. When infused with lemon and dill, it transforms into a bright and refreshing complement that elevates the dish. This variation is perfect for spring brunches or whenever you crave a burst of freshness.
Ingredients for Lemon and Dill Hollandaise
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup unsalted butter, melted
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Preparation Steps
Begin by whisking the egg yolks and lemon juice in a heatproof bowl until the mixture becomes thick and pale. Place the bowl over a pot of simmering water, ensuring the bottom does not touch the water. Continue whisking constantly to prevent curdling.
Gradually add the melted butter in a slow, steady stream while whisking. The sauce should thicken and become smooth. Remove from heat and stir in the lemon zest and chopped dill. Season with salt and pepper to taste.
Serving Suggestions
This bright Hollandaise pairs beautifully with poached eggs, smoked salmon, or roasted vegetables. For a classic eggs Benedict, spoon the sauce generously over the assembled dish and garnish with additional dill if desired.
Tips for Success
- Maintain a gentle heat to prevent the eggs from scrambling.
- Use fresh dill for the best flavor.
- Adjust lemon juice to taste for more brightness.
- Serve immediately for the best texture.