| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauces | 4 | Servings | |
INGREDIENTS
| 1/2 | Juice from 1/2 lemon | |
| Pinch salt | ||
| Pinch of white pepper | ||
| 1/2 | c | Melted butter |
| 1/2 | c | Corn oil or peanut oil |
INSTRUCTIONS
Place lemon juice, egg, salt and pepper in bowl of food processor. Blend for 1 to 3 seconds. Add butter while still running, then add corn or peanut oil. Blend in processor for 20 seconds until smooth and uniform Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind. All very good sauces for seafood or vegetables From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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