📝 About This Recipe
In the grand kitchens of New Orleans, a classic French Hollandaise is often reimagined with the soul of the Bayou. This version marries the silky, buttery elegance of the mother sauce with the bold, aromatic punch of Creole spices and a hint of Tabasco heat. It is an essential component for elevated Southern brunches, transforming simple poached eggs or grilled seafood into a decadent masterpiece of Louisiana flavor.
🥗 Ingredients
The Butter Base
- 1 cup Unsalted Butter (high-quality, European style preferred)
The Emulsion
- 4 pieces Large Egg Yolks (at room temperature)
- 1.5 tablespoons Fresh Lemon Juice (strained of seeds)
- 1 teaspoon White Wine Vinegar (for a subtle acidic bite)
- 1 tablespoon Warm Water (to help stabilize the emulsion)
The Creole Seasoning Blend
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/8 teaspoon Dried Thyme (finely crushed)
- 1/2 teaspoon Kosher Salt (or to taste)
- 3-4 dashes Tabasco Sauce (classic Louisiana hot sauce)
- 1/4 teaspoon Worcestershire Sauce (for umami complexity)
👨🍳 Instructions
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1
Place the unsalted butter in a small saucepan over low heat. Melt it slowly until it begins to foam, then remove from heat. For a truly professional finish, skim off the white milk solids from the top to create clarified butter, though using the whole melted butter adds a rustic richness typical of Creole home cooking.
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2
Set up a double boiler: Fill a medium saucepan with about 1-2 inches of water and bring to a gentle simmer. Find a stainless steel or glass bowl that fits snugly over the pot without the bottom touching the water.
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3
In your mixing bowl (off the heat), whisk together the 4 egg yolks, lemon juice, white wine vinegar, and the tablespoon of warm water until the mixture is pale and slightly frothy.
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4
Place the bowl over the simmering water. Begin whisking constantly and vigorously in a figure-eight motion. Do not stop whisking, as the eggs can scramble easily.
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5
Continue whisking for about 3-5 minutes. You are looking for the 'ribbon stage'—the mixture should thicken, increase in volume, and leave a trail when the whisk is lifted.
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6
Once thickened, remove the bowl from the heat briefly. Begin adding your warm melted butter. Start with just a few drops at a time, whisking rapidly to incorporate.
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7
As the emulsion forms and stabilizes, you can begin pouring the butter in a very thin, steady stream. If the sauce looks too thick, add a few drops of warm water to loosen it.
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8
Now, whisk in the Creole soul: add the smoked paprika, cayenne, garlic powder, onion powder, and crushed thyme.
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9
Stir in the kosher salt, Tabasco sauce, and Worcestershire sauce. Taste and adjust the seasoning—it should be buttery, tangy, and have a lingering spicy warmth.
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10
If the sauce is too thick to pour, whisk in an extra teaspoon of warm water or lemon juice. It should coat the back of a spoon elegantly.
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11
Keep the sauce warm until serving by placing the bowl in a larger bowl filled with warm (not hot) water, stirring occasionally to prevent a skin from forming.
💡 Chef's Tips
If the sauce 'breaks' (separates), whisk a fresh egg yolk with a teaspoon of warm water in a clean bowl and slowly whisk the broken sauce into it. Always use low, indirect heat; if the bowl gets too hot to touch comfortably, lift it off the steam for 10 seconds while continuing to whisk. For the best Creole flavor, use a high-quality smoked paprika rather than standard sweet paprika to mimic the char of a grill. Never use cold butter; it must be warm (about 130-140°F) to properly emulsify with the egg yolks. If you prefer a shortcut, you can make the base in a blender, but the double-boiler method provides a superior, airy texture.
🍽️ Serving Suggestions
Drizzle generously over Eggs Sardou (poached eggs over artichoke bottoms and creamed spinach). Serve as a dipping sauce for fried green tomatoes or blackened shrimp skewers. Use it to crown a grilled filet mignon for a 'Steak Creole' experience. Pairs beautifully with a crisp, acidic Sauvignon Blanc or a classic New Orleans Brandy Milk Punch. Top steamed asparagus or roasted okra for a decadent vegetable side dish.