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Hollandaise Sauce
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 [225 g (2 sticks)] unsalted butter,
melted and kept slightly warm (not hot)
Warm water, as needed
1. Put the egg yolks, lemon juice and salt into the blending cup. Slowly
pour the warm butter into the cup, carefully leaving any white milk
solids on the bottom of the pot behind. Allow to rest for about 1
minute.
2. Insert the blending shaft into the blending cup so that the blade
guard touches the bottom of the cup. Select Low and 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 • sugar 0g • pro. 1g • fat 25g • sat. fat 15g • chol. 153mg
• sod. 218mg • calc. 11mg • fiber 0g
Mango Salsa
Serve alongside warm tortilla chips or over grilled chicken, fish or pork.
The fresh flavours will brighten any simple meal.
Makes about 1 cup (237 ml)
1
small garlic clove, peeled
¼
jalapeño, seeded and halved
1
scallion, cut into ½-inch (1.25 cm) pieces
1
tablespoon (15 ml) packed cilantro leaves
1
cup (237 ml) grape tomatoes, halved
½
cup (118 ml) chopped mango, [½-inch (1.25 cm) pieces]
¼
teaspoon (1 ml) kosher salt
Pinch freshly ground black pepper
1
teaspoon (5 ml) fresh lime juice
1. Put the garlic, jalapeño, scallion and cilantro into the chopping cup.
Select High and pulse to chop, about 6 to 8 times. Transfer to a
medium bowl.
2. Add grape tomatoes and mango to chopping cup. Pulse again on High
to roughly chop, about 5 to 6 times. Transfer to bowl with chopped
garlic, jalapeño and cilantro. Add salt, pepper and lime juice; stir.
3. Taste and adjust seasoning as desired. Strain if necessary.
Nutritional information per serving [¼ cup (60 ml)]: Calories 23 (6% from fat)
• carb. 6g • sugar 4g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 137mg • calc. 15mg • fiber 1g
Salsa Verde
Spoon this green, herby sauce over grilled meat. For a variation,
try a combination of parsley and cilantro or fresh oregano leaves.
Makes ¾ cup (177 ml)
1
small garlic clove, peeled
¼
small jalapeño or serrano chile
1
small scallion trimmed and cut into ½-inch (1.25 cm) pieces
1
cup (237 ml) fresh parsley leaves
½
teaspoon (2.5 ml) red wine vinegar
¼
teaspoon (1 ml) kosher salt
Pinch freshly ground black pepper
¾
cup (175 ml) extra virgin olive oil
1. Put the garlic, jalapeño and scallion into the chopping cup. Select High
and process to finely chop, 5 to 8 seconds. Add parsley. Pulse again
on High to medium chop, about 16 times. Transfer to a small mixing
bowl.
2. Add vinegar, salt, pepper and oil to chopped parsley mixture. Stir with
a spoon.
3. Taste and adjust seasoning as desired.
Nutritional information per serving [2 tablespoons (30 ml)]: Calories 246 (98% from fat)
• carb. 1g • sugar 0g • pro. 0g • fat 28g • sat. fat 4g • chol. 0mg
• sod. 105mg • calc. 18mg • fiber 0g
