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May 2006 Issue
On old stand bys and new twists . . .
by Rossana S. Tarantini
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Quickie Hollandaise Sauce

This version can be tricky because the addition, too quickly, of the hot ingredients into the egg yolks will cause them to curdle and ruin the sauce, so please approach it with care. It’s worth mastering for those times when you want to be able to “whip something up”.
  • 1/2 cup clarified butter or margarine
  • 2 tbsp lemon juice
  • 1/8 tsp salt
  • 3 egg yolks
In small saucepan, heat butter with lemon juice and salt until it’s bubbly. Add it slowly to egg yolks, beating constantly.
  • Yields: 3/4 cup


Hollandaise Blender Sauce

This is a quick version that produces a sauce that’s comparable to the full version. A bit easier to produce than the above recipe, it still gives a good tasting, velvety sauce.
  • 3 large egg yolks
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 2 tbsp butter
In a blender or food processor, blend together egg yolks, lemon juice, salt and cayenne. Blend until it lightens in colour and is very well belnded.

Melt butter in a small saucepan to the just bubbling stage, do not let it brown. With the machine still running, incorporate hot butter, drop by drop into yolk mixture. The sauce will thicken as the hot butter is added. Serve as soon as possible.

  • Yields: 2/3 cup


Mock Hollandaise Sauce

This version will allow you to enjoy your favourites without the guilt that is sometimes attached when we indulge ourselves in rich foods. While it’s no substitute for the real thing, it’s a creditable alternative.
  • 1/4 cup no-fat / low fat sour cream
  • 1/4 cup no fat/low fat mayonnaise
  • 1 tsp spicy mustard
  • 1 tbsp lemon juice
  • pinch of red pepper flakes (optional)
Mix all ingredients except the lemon juice, in the top of a double boiler. Slowly whisk in the lemon juice until it’s well incorporated. Heat it thoroughly for about 15 minutes or until it’s completely amalgamated. You can vary the taste by experimenting with different types of mustard.

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