My Classic Hollandaise Sauce recipe includes a few flavor variations, but with some imagination, the possibilities are endless. Here are a few modern takes on hollandaise. To make any of them, refer to my classic recipe, adjusting the ingredients as directed below.
|Preserved Lemon Substitute 2 tsp. minced preserved lemon for the lemon zest and add 1 Tbs. finely chopped cilantro. Serve with grilled chicken or tuna.|
|Saffron Steep 8 saffron threads in 2 Tbs. orange juice and use instead of the lemon juice and zest. Delicious with steamed halibut or sautéed scallops.
|Fines Herbes Use lime zest and juice instead of lemon and add 1/4 cup finely chopped mixed fresh herbs, such as tarragon, chives, parsley, and chervil. Serve with slow-roasted salmon.|
|Roasted Red Pepper Stir 1/4 cup minced roasted red bell pepper, 2 tsp. chopped capers, and 1 minced anchovy into the finished hollandaise. Serve with crab cakes, grilled shrimp, or roasted cauliflower.|
Photos: Scott Phillips