Healthier Hollandaise

Hollandaise sauce seems to always be a guilty pleasure – a weekend brunch topper or a dinner party treat. However, this recipe uses 1/8th the amount of butter used in a normal hollandaise recipe and tastes just as great, no need to feel guilty! The lightness and frothiness of the sauce in this recipe works well with the fresh flavors of the lemon and dill and would make a great dish for spring (when asparagus is in its peak season) or during the holidays when you need a lighter dish to balance out all of the rich seasonal foods.

{makes 4 servings for salmon and asparagus, 6 servings for just asparagus}

{Healthier Hollandaise}

4 large egg yolks
1/4 cup fresh lemon juice
1/2 cup water
1/2 teaspoon salt
freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons chopped dill

1. Bring a large pot of salted water to a boil and choose a stainless steel mixing bowl that will sit on top of the pot without touching the water (to act as a double boiler).
2. Whisk the egg yolks in the mixing bowl with the lemon juice, water, salt, and a few grindings of black pepper (mixture should look frothy).
3. Put the bowl on top of the rapidly boiling water and whisk vigorously until it is very thick and foamy. This will take only 2 to 3 minutes and you will easily be able to sense the point when sauce becomes custardy and fully cooked. Whisk in the butter and, when incorporated, add the dill.
*This sauce works great with roasted asparagus (recipe below) and slow-roasted salmon (recipe here).

{Slow-roasted Asparagus}

1 bunch of asparagus (approx 25-30 stalks)
1 tablespoon extra virgin olive oil
salt and pepper to taste

1. Preheat the oven to 400 degrees F.
2. Break off the tough ends of the asparagus and, if they’re thick, peel them.
3. Place the asparagus on a baking sheet (cover bottom with aluminum foil for easy cleanup), drizzle with olive oil, then toss to coat the asparagus completely.
4. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
5. Top with Healthier Hollandaise sauce if desired, and sprinkle extra dill on top.
*If you are making the slow-roasted salmon (recipe here), the asparagus can be cooked at the same time as the salmon (oven at 225 degrees F for approx 30-40 min).

Recipe adapted from The Herbal Kitchen: Cooking with Fragrance and Flavor by Jerry Traunfeld.

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2 Responses to Healthier Hollandaise

  1. Cayla says:

    yummy! looks delish!

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