Sweet Custard Sauce (aka Sweet Hollandaise)
Normally hollandaise is used as a savory sauce but you can make a sweet version that serves as an almost creme anglaise style sauce. Browning the butter makes for a delicious variation on this. I also like to add spices such as cinnamon, nutmeg, or even infuse the butter with things like tea, lavender, or citrus zest to make different flavored sauces.
Servings 2
Calories 265kcal
Ingredients
- 2 egg yolks
- 1 teaspoon water
- 1/2 teaspoon vanilla or other flavor extract you like (maple makes a fun variation)
- 1/4 teaspoon stevia glycerite or more to taste
- pinch of salt
- 1/4 cup butter or butter flavored coconut oil for dairy-free
Instructions
- Combine the yolks, water, vanilla, salt, and stevia in the bottom of a glass jar or cup that barely fits the head of an immersion blender. Melt the butter in a microwave safe glass jar or measuring cup (the measuring cup makes for easier pouring later). Alternatively, you can melt the butter on the stovetop in a small pan.
- Put the immersion blender into the bottom of the jar with the yolks and turn it on. While the blender is running, slowly stream in the melted butter, without moving the blender head. Once all the butter is added, you can move the head of the blender to ensure everything is incorporated. You should have a thick and creamy sauce. Taste and adjust with more sweetener or even a bit of lemon juice, as desired. Serve or keep warm for about an hour. Do not reheat. You can also thin this sauce with a bit of heavy cream if you want a thinner consistency.
Nutrition
Calories: 265kcal | Carbohydrates: 1g | Protein: 3g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 195mg | Sodium: 276mg | Potassium: 20mg | Sugar: 1g | Vitamin A: 1275IU | Calcium: 32mg | Iron: 1mg