Recipe Courtesy of Cooking.com.
Stabilized with mustard and mayonnaise, this fail-safe hollandaise sauce can be made ahead and gently rewarmed. If you have extra sauce, refrigerate the leftovers and make Eggs Benedict at a later date.
Unlined aluminum will discolor egg yolks, so use a saucepan with a stainless steel or enamel interior.
Facts per Serving
Calories: 509 Fat, Total: 41g Carbohydrates, Total: 1g
Cholesterol: 252mg Sodium: 253mg Protein: 33g
Fiber: 0g % Cal. from Fat: 72% % Cal. from Carbs: 1%
Tip: Herbs add a fresh hint of taste and color to any dish. You can use a knife to chop leafy herbs but in order to ensure that all the leaves are finely chopped, you may end up just crushing them. Instead, use an herb mill to chop herbs quickly and effortlessly for full-bodied flavor.
- Boiling water
- 1/3 cup regular (not low-fat or nonfat) mayonnaise
- 3 large egg yolks
- 2 tablespoons (or more) fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/8 to 1/4 teaspoon cayenne pepper
- 3/4 cup (1 1/2 sticks) unsalted butter, diced
- 1 teaspoon grated lemon peel
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh mint
- 1 tablespoon minced fresh basil
- Additional unsalted butter
- Six 6-ounce sea bass fillets
- Fresh tarragon, mint and/or basil (optional)
- 1 Bring small saucepan of water to boil. Combine mayonnaise, egg yolks, 2 tablespoons lemon juice, mustard and cayenne pepper in processor. Blend yolk mixture 5 seconds. Bring butter to boil in nonreactive heavy small saucepan over medium heat. Transfer melted butter to 1-cup glass measuring cup. With machine running, carefully pour butter very gradually down feed tube and process until sauce is well-blended.
- 2 Transfer sauce to same saucepan. Whisk in lemon peel and 2 tablespoons boiling water. Whisk over medium heat until sauce comes to simmer, about 1 1/2 minutes. Remove from heat. Whisk in herbs and more lemon juice by teaspoonfuls if desired. Season sauce to taste with salt and pepper.
- 3 DO-AHEAD TIP: Sauce can be prepared 2 days ahead. Press plastic directly onto surface of sauce and refrigerate.
- 4 Melt additional butter in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and saute until brown and just opaque in center, about 5 minutes per side.
- 5 Transfer fish to plates. Rewarm sauce over low heat, whisking gently; remove from heat. Spoon sauce over fish. Garnish with fresh herbs, if desired, and serve.