Hollandaise Sauce

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Hollandaise is also a cinch to make. I use a whole egg instead of a yolk, lemon juice, about 2/3 butter and 1/3 olive oil. Sometimes add capers, especially if serving it with fish. I use less fat than most recipes say, maybe 3-4 tbs. It's still very tasty.

Hollandaise Sauce

Melt the butter and oil together. Heat a small pan of water (about half an inch) to a simmer.

Beat the egg in a small bowl and add a piece of cold butter, and the lemon juice and some salt (optional).

Heat while whisking. When the butter starts to melt and the egg warms, start pouring in the oil/butter mixture, whisking all the while, until all incorporated.

Optional additions, herbs such as fresh tarragon, or capers, or some half and half to thin it if you want, or whipped cream.

While whisking, if the mix starts to cook (looks like curdling) take off heat, and add a bit of cold butter.

Perfect this time of year with asparagus.

Mary
(6/22/08)

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