'Steak Sauce' Hollandaise

'Steak Sauce' Hollandaise
Staff Writer

Ellen Silverman

I wanted to pump up the umami flavor of my classic hollandaise, so I added soy sauce, Worcestershire, and sherry vinegar. If I had pan drippings from a roast beef, I would whisk them in, too. I pair this with steak and garlicky fried potatoes.

Click here to read more about sauces. 

Notes

Storage: This sauce is best eaten right after you make it, but you can hold it in the double boiler over very low heat or in a thermos for up to 1 hour. Refrigerate leftovers in an airtight container for up to 3 days.

Ingredients

  • 3/4  Cups  unsalted butter
  • 1  Teaspoon  soy sauce
  • 1  Teaspoon  Worcestershire sauce
  • Hot sauce, such as Sriracha, to taste
  • egg yolks
  • 1  Tablespoon  sherry vinegar, plus more if needed
  • 1  Tablespoon  water
  • Kosher salt, to taste
  • 1/2  Teaspoon  lightly packed finely grated lemon zest

Directions

In a small saucepan, melt the butter over medium heat. Don’t stir as it melts. You want the milky solids to fall to the bottom and the butter fat to float to the top. Keep warm.

In a small bowl, stir together the soy sauce, Worcestershire sauce, and a few dashes of hot-pepper sauce; set aside.

Pour water to a depth of 1-2 inches into a medium saucepan and place over medium heat. Rest a medium stainless-steel bowl in the pan over (not touching) the water. Put the egg yolks, vinegar, water, and ¼ teaspoon salt in the bowl and start whisking. As the bowl heats up, the yolks will begin to thicken. Whisk vigorously, scraping around the bowl with a heat-resistant rubber spatula from time to time so that bits of yolk don’t get stuck and overcook. Beat until thick and frothy but not quite fluffy, 3-4 minutes. The whisk will start leaving a clear space on the bottom of the bowl. Remove the bowl from the heat and whisk for another 30 seconds or so to stabilize the sauce and let the bowl cool down.

Continue whisking as you slowly drizzle in the warm melted butter, taking care not to add the milky-watery layer from the bottom of the pan. As you pour and whisk, make sure the yolks are accepting the butter and the yolks and butter are emulsifying. If the sauce looks at all broken or "curdly," stop adding butter and just whisk for a few seconds. Only resume adding butter once you’ve whisked the sauce into creaminess again.

Once all of the butter has been added, whisk in the soy sauce mixture and lemon zest. Taste and adjust the seasoning with salt and vinegar if needed. If possible, serve right away.

Variation: Fold in 2 tablespoons of chopped fresh tarragon with the lemon zest.

Nutritional Facts

Total Fat
23g
33%
Sugar
4g
4%
Saturated Fat
5g
21%
Cholesterol
1mg
0%
Carbohydrate, by difference
12g
9%
Protein
5g
11%
Vitamin A, RAE
5µg
1%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
27mg
3%
Choline, total
19mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
23µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
79mg
25%
Niacin
1mg
7%
Phosphorus, P
152mg
22%
Selenium, Se
4µg
7%
Sodium, Na
225mg
15%
Water
7g
0%
Zinc, Zn
2mg
25%

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.