Hollandaise
Hollandaise is a very versatile sauce that is derived from France. Although, most people say it is from France there is controversy on whether or not it was originally made in the Netherlands and later taken by the French: Huguenots. It is a white or a yellow tinted sauce that is made from liquid butter and egg yolk. Also it can be seasoned with a varieties of spices such as salt, cayenne pepper, white pepper, and lemon juice. There are a plethora of recipes that hollandaise can be incorporated into such as hollandaise drizzled onto poached salmon, ham asparagus hollandaise, baked salmon with dill and hollandaise sauce, and an abundance more.
https://en.wikipedia.org/wiki/Hollandaise_sauce |
Ingredients SERVINGS:
US METRIC 1 pound asparagus (trimmed) 3 teaspoons lemon juice 1/4 teaspoons grated lemon peel 1/4 cups hellmann’ or best food canola cholesterol free mayonnaise 1/4 cups nonfat yogurt plain 1 teaspoon dijon mustard 4 salmon http://www.yummly.com/recipe/Salmon-_-asparagus-hollandaise-303302 |
How hollandaise is made:
Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in microwave for 15 to 20 seconds; whisk. https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=how+to+make+hollandaise+sauce |