"Old Bay" Hollandaise

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 tablespoon ground bay leaves

2 1/2 teaspoons celery salt

1 1/2 teaspoons dry mustard

1 1/4 teaspoons freshly ground black pepper

1 teaspoon paprika

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground white pepper

1/4 teaspoon ground allspice

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1 tablespoon fresh lemon juice

3 large egg yolks, lightly beaten

1 1/2 sticks unsalted butter, melted until foamy

1 teaspoon kosher salt

Directions

  1. Stir together the bay leaves, celery salt, mustard, 1 teaspoon black pepper, paprika, cloves, nutmeg, white pepper, allspice, cardamom, ginger and red pepper flakes in a bowl. 
  2.  
  3. Combine the lemon juice and egg yolks in a medium stainless-steel bowl and set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture and the salt and 1/4 teaspoon black pepper. Keep warm until ready to use. Keep the remaining spice mixture in an airtight container and keep in a cool, dark place.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Crab Cake Benedict with Old Bay Hollandaise on Johnnycakes

Asparagus with Hollandaise

Carb Buster Breakfast with Hollandaise

Thanks Benedict on Stuffing Cakes with Sage Hollandaise

Eggs-in-a-Hole Benedict with Roasted Garlic and Tomato Hollandaise

Poached Eggs with Chipotle Dressing and Avocado Relish and Andouille Hollandaise

Sweet Potato-Chicken Hash with Poached Eggs with Green Chile Hollandaise

French Buttercream