Brunch will never be the same again once you have tasted this browned butter miso hollandaise The bold umami flavors from the browned butter and the miso will elevate your brunch from 0-100.
Brunch will never be the same again once you have tasted this browned butter miso hollandaise The bold umami flavors from the browned butter and the miso will elevate your brunch from 0-100.
This browned butter miso hollandaise sauce is a delicious Asian fusion spin on the classic buttery breakfast sauce that goes perfectly with poached eggs or Eggs Benedict. I have created an easy and no-fail recipe. All you need is a blender to emulsify all the beautiful flavors together.
Who here loves brunch? ME. Eggs, bacon, hash browns, avocado toast, pancakes, waffles, French toast, dim sum, all-day McDonald’s breakfast—I AM THERE. Ever since college, I have eaten brunch almost every single weekend because brunch is my safe place. I mean who can argue with spending a lazy Sunday afternoon with nothing else to do but treating yourself with an extravagant breakfast to forget about Monday’s responsibilities looming over your shoulder.
Hollandaise sauce is a rich, emulsified butter sauce that is freshened by the subtlest hint of lemon. This sauce originated in France and has been found in French recipe books since the 19th century. Hollandaise sauce is considered one of the five mother sauces in French cuisine. Most often paired with eggs, the appeal of this special sauce lies in its perfectly silken texture, buttery flavor, and the fact that it is simply the best part of an egg Benedict.
Ingredients
Whole milk: I added the milk into this hollandaise sauce to add to the creaminess of the consistency. It also helps smooth out the miso paste. You can always substitute with water if you’d like, but I believe that the milk adds more flavor.
Large egg yolks: egg yolks are the key ingredient for emulsifying and blending incompatible liquids together such as milk, butter, and lemon juice. The egg yolks are used to hold the oil molecules in the ingredients without separating. If you are concerned about the yolks being raw, it actually won’t be! The hot butter and milk slowly cook the eggs so you won’t be consuming raw eggs.
Medium/yellow miso paste: the miso brings that delicious umami flavor into this hollandaise sauce. I opted for sweeter milder miso. White/yellow miso is fermented for a shorter time and is lower in salt than the darker varieties. They have a milder and more delicate flavor that blends smoothly with the egg yolk. You can find miso at your local Asian grocery market or online here.
Granulated sugar: the sugar adds a touch of sweetness to the hollandaise.
White pepper: I like using white pepper instead of black pepper for this recipe. It has a subtler flavor than black pepper. It also blends into the sauce without any black pepper flakes giving the final sauce that smooth creamy finish.
Freshly squeezed lemon juice: the lemon juice cuts through the butter and egg yolks bring a brighter flavor composition.
Unsalted butter. The butter is used to thicken the hollandaise sauce and is a vital ingredient for its rich flavor.
How to Make This Miso Hollandaise Recipe
Heat the milk in the microwave for about 30 seconds until hot.
Pour ingredients into a blender and blend. Pour the milk, egg yolks, miso, sugar, and pepper into the blender and blend.
Add the lemon juice and blend until evenly mixed.
Brown the butter. In a small nonstick saucepan, cook the butter over medium-high heat for about 4 minutes, swirling the pot frequently. You’ll notice that the sizzling sound subsides and the butter starts to foam and smell nutty. Stop cooking when the butter is brown and fragrant.
Emulsify the butter with the other ingredients. While the blender is on low, slowly pour the hot butter into the blender. When all the butter is in and blended, the sauce will thicken and shine.
If the sauce begins to separate mix in a tablespoon of warm milk.
Tips for The Best Miso Hollandaise
Use a blender. I have a Vitamix that worked perfectly for this recipe. You can also use an immersion blender!
The key to getting that perfect browned butter miso hollandaise texture comes down to the hot melted browned butter. The butter emulsifies and binds the egg yolk and miso together. Be sure to slowly pour hot butter into the blender, simply melted lukewarm butter will not yield the same result.
SLOWLY pour in the hot butter. When I say slowly, I mean drip by drip one tablespoon at a time. This prevents the eggs from turning into scrambled eggs in the beginning. You can increase the speed of the butter halfway through but be sure to blend the butter really slowly in the beginning. This process should take about 5 minutes.
Keep the blender on when mixing butter. The constant mixing will break up the butter into tiny drops that will be surrounded by the emulsifying agents (egg yolks). The constant mixing will prevent the butter from globbing together and will produce that creamy finish.
Troubleshooting Broken Hollandaise Sauce
Hollandaise is curdling. Unfortunately, you have to start over. This means you have poured the butter in too fast and made scrambled eggs. You can’t uncook the eggs.
Hollandaise is not fluffy. You may be blending the sauce too slowly, increase the speed.
The sauce broke and the oil separated from the rest of the sauce. It is not too late to salvage it! You can fix it by either 1) Blending 1-2 tablespoons of hot milk. So as the blender is running, slowly add the hot milk into the blender until you reach the right consistency. 2) add another egg yolk. While the blender is running, add in the extra egg yolk and a teaspoon of hot water and slowly blend until it is creamy.
The final hollandaise is too thin. The hollandaise may not have been cooked enough because the butter was not hot enough. You may need to add more hot butter.
The final hollandaise is too thick. You can think of the hollandaise sauce with another tablespoon of milk or lemon juice.
Storage and Re-heating
This sauce is best served fresh. Unfortunately, I do not recommend storing this sauce. Refrigeration of the sauce will solidify the butter and separate all the ingredients in the sauce. Also, if you try reheating there is a high chance of curdling the eggs.
Browned Butter Miso Hollandaise (Easy and no-fail)
5 from 4 votes
Prep Time 5 minutesmins
Cook Time 15 minutesmins
Total Time 20 minutesmins
Brunch will never be the same again once you have tasted this browned butter miso hollandaise The bold umami flavors from the browned butter and the miso will elevate your brunch from 0-100.
Heat the milk in the microwave for about 30 seconds until hot and begins to boil.
Pour ingredients into the blender. Pour the milk, egg yolks, miso, sugar, and pepper into the blender and blend on lowfor 3 minutes, until the mixture is smooth, velvety, and foamy. The mixture should almost double in size.
Add the lemon juice and blend until evenly mixed. Set aside.
Brown the butter. In a small nonstick saucepan, cook the butter over medium heat for about 5-6 minutes, swirling the pot frequently. You’ll notice that the sizzling sound subsides and the butter starts to foam and smell nutty. Stop cooking when the butter is brown and fragrant.
Emulsify the butter with the other ingredients. While the blender is on low, slowly drizzle in the hot butter into the blender using a spoon. You can increase the speed of the butter halfway through but be sure to blend the butter really slowly in the beginning. This should take about 5 minutes. When all the butter is in and blended, the sauce will thicken and shine.
If the sauce begins to separate mix in table spoon of warm milk.
Serve with poached eggs, bacon, spinach on an english muffin. Top with toasted sesame seeds and green onions for the ultimate brunch!
Notes
Use a blender. I have a mini Vitamix that worked perfectly for this recipe. You can also use an immersion blender!
The key to getting that perfect browned butter miso hollandaise texture comes down to the hot melted browned butter. The butter emulsifies and binds the egg yolk and miso together. Be sure to slowly pour in hot butter into the blender, simply melted lukewarm butter will not yield the same result.
SLOWLY pour in the hot butter. When I say slowly, I mean drip by drip one table spoon at a time. This prevents the eggs from turning into scrambled eggs in the beginning. You can increase the speed of the butter halfway through but be sure to blend the butter really slowly in the beginning. This process should take about 5 minutes.
Keep the blender on when mixing butter. The constant mixing will break up the butter into tiny drops that will be surrounded by the emulsifying agents (egg yolks). The constant mixing will prevent the butter from globbing together and will produce that creamy finish.
Rate & Review What did you think of this recipe?