12
Nutritional information per serving (1 cup [250 ml]):
Calories 128 (23% from fat) • carb. 24g • pro. 1g
• fat 3g • sat. fat 3g • chol. 0mg • sod. 1mg
• calc. 1mg • fiber 4g
Hollandaise
Using a hand blender makes this tricky-to-make
sauce a no-fuss recipe that you will want to
put on top of more than just poached eggs.
Makes about 1 cup (250 ml)
4
large egg yolks
1
tablespoon (15 ml) fresh lemon juice
¾
teaspoon (3.75 ml) kosher salt
½
pound (2 sticks [227 g]) unsalted
butter, melted and kept slightly
warm (not hot)
Warm water, as needed
1. Put the egg yolks, lemon juice and salt
into the mixing beaker. Slowly pour the
warm butter into the mixing beaker, carefully
leaving behind any white milk solids on the
bottom of the pot. Allow to rest for about
1 minute.
2. Insert the blending shaft into the mixing
beaker so that the blade guard touches
the bottom of the mixing beaker. Blend,
keeping the blade on the bottom. Once
the ingredients thicken and start to emulsify,
continue processing, using a gentle up-and-
down motion, until thick and all
the ingredients are incorporated.
3. If sauce is too thick, blend in warm water,
1 teaspoon (5 ml) at a time, until desired
consistency is achieved (approximately
2 tablespoons [30 ml] total).
4. Taste and adjust seasoning as desired.
Serve immediately or transfer to a double
boiler to keep warm.
Nutritional information per serving
(2 tablespoons [30 ml]):
Calories 230 (97% from fat) • carb. 0g • pro. 1g
• fat 25g • sat. fat 15g • chol. 153mg • sod. 218mg
• calc. 11mg • fiber 0g
Basic Vinaigrette
Use this recipe as a guide for making
various combinations. Simple additions,
like fresh or dried herbs, citrus or honey,
can make a new dressing every time.
Makes about 1 cup [250 ml]
¼
cup (60 ml) wine vinegar
(any variety will work)
1
teaspoon (5 ml) Dijon mustard
¼
teaspoon (1 ml) kosher salt
1
/
8
teaspoon (0.5 ml) freshly ground
black pepper
¾
cup (175 ml) extra virgin olive oil
1. Put all ingredients, in the order listed,
into the mixing beaker.
2. Blend, keeping the blade guard completely
submerged, until the mixture starts to
emulsify. Continue, using a gentle
up-and-down motion, until homogenous,
about 30 seconds.
3. Taste and adjust seasoning as desired.
Nutritional information per serving
(1 tablespoon [15 ml]):
Calories 96 (99% from fat) • carb. 0g • pro. 0g
• fat 11g • sat. fat 0g • chol. 0mg • sod. 36mg
• calc. 0mg • fiber 0g
Zucchini Herb Soup
A great way to use up that surplus of summer
garden zucchini – serve cold or warm!
Makes about 6 cups (1.5 L)
1
tablespoon (15 ml) extra virgin olive oil
2
medium leeks, white and light green
parts, sliced
4
medium zucchini (about 2 pounds
[907 g]), cut into large dice
1
teaspoon (5 ml) kosher salt, divided
2
cups (500 ml) vegetable broth
1
cup (250 ml) fresh basil leaves
½
cup (125 ml) fresh mint leaves
¼
cup (60 ml) heavy cream (optional)
1. Put the olive oil into a large saucepan over
medium heat. Once the oil is hot, add the
leeks. Stir over medium heat until vegetables
soften, about 8 to 10 minutes.
2. Once soft, add the zucchini with the salt, stir
ingredients together until well coated. Add
the stock and ½ of the herbs. Turn the heat
up to bring mixture to a boil. When the soup
comes to a boil, reduce the heat in order to
maintain a simmer. Simmer until the zucchini
is tender.
