As fancy as “hollandaise” sounds, hollandaise sauce is actually a pretty easy sauce to make. I love adding it to the usual like eggs benedict and asparagus, but it also works great on seafood and meat. I’m not a huge proponent of using salt because I believe cooking is about bringing the natural flavors out of ingredients, and besides, there’s already sodium in so many things such as soy sauce that are added to dishes.
Enough rambling, here’s the recipe (1-2 servings):
- 2tbsp butter
- 1/2 cup of white wine
- lemon juice
- 1 egg yolk
- Salt and pepper (optional)
Unfortunately when I cook, I always eyeball things and improvise if something is lacking, so measurements may be a bit off. Use your palate and adjust to your liking!
- In a saucepan, melt butter
- Add wine to reduce
- Take saucepan off the stove and add a squeeze of lemon juice
- Add egg yolk and whisk immediately
- Add salt and pepper to taste!
Added hollandaise sauce to some baked scallops and asparagus last night. Very tasty and healthy!