Contemporary Hollandaise Variations - FineCooking.com

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Contemporary Hollandaise Variations

  • Preserved Lemon
  • Saffron 

By martha holmberg, former editor of Fine Cooking

October 25th, 2012

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.   Preserved Lemon
     
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.
  Saffron
     
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.   Fines Herbes
     
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.   Roasted Red Pepper
     

Photos: Scott Phillips

posted in: Blogs, hollandaise
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