I’m not afraid to admit that it wasn’t until I moved to London that I tried hollandaise sauce. Hollandaise sauce joined a fairly large list of ‘things Mandi knew about but never got around to trying until she moved to the Big Smoke’ which also includes £15 cocktails, getting off the bus without saying ‘thank you’ and Thai take-away food.
The problem with hollandaise sauce, of course, is that it’s basically butter and egg yolks. While this sounds pretty much perfect to me, I recognise that this probably isn’t appropriate for continued and prolonged brunching. After some extensive google-consultation on the best pseudo-cream ingredient to use, CB and I concocted this recipe, whipped it up and happily indulged. It’s extremely flavoursome, tastes rich, and is very low calorie. You can pretty much forget about the real stuff!
We added a couple of big flavours to this – tabasco and lemon rind. When we tasted throughout the process, we thought we’d made a huge mistake but it was the opposite – having sharp flavours that cut through the creamy richness of yoghurt and egg yolk makes for a perfect bedfellow to two pillowy poached eggs. We were very generous with the sauce – with more conservative serving, we could’ve easily stretched to 3 portions. Fresh OJ, the weekend papers and your favourite pyjamas are absolute requirements to enjoy this meal.
For the Hollandaise Sauce
1 egg yolk
1/2 cup of 0% fat Greek Yoghurt (a 170g carton will do)
2 tsp dijon mustard
1 tsp chopped fresh dill (or to taste as it’s quite strong)
1 tsp chopped fresh parsley
juice and rind of 1/4 lemon
a dash of hot sauce/tabasco
salt and pepper to taste
For the eggs
chopped dill to serve
- Mix all of the hollandaise sauce save for the lemon juice into a heat proof bowl. Place bowl into a shallow pan half full of simmering water, so the water comes about half way up the bowl (but isn’t lifting it off the bottom of the pan).
- In the meantime, poach your eggs using the usual method. Toast the muffins. Butter them if you like (not totally necessary but some habits die hard for me) and then place the smoked salmon on top.
- Top this will the poached eggs. Switch off the water which is heating the hollandaise sauce and immediately add the lemon juice and stir briskly. Cover the eggs with lashings of the hollandaise and serve immediately with a large glass of pulpy orange juice.