I love Hollandaise Sauce. It tastes so rich and lovely drizzled over everything from lightly steamed vegetables to my favorite Old Fashioned Salmon Loaf.
Of course part of the reason it tastes so rich is because the typical recipe calls for 4 egg yolks and a full stick of butter. And you’ve got to use a double boiler–a piece of kitchen equipment in this day of microwaves that many home makers don’t even own.
So over the years I’ve resorted to using those little powdered packets of Hollandaise mix. . . but they have been steadily creeping up in cost over the last few years.
In my quest to replace them I found this interesting Mock Hollandaise recipe. I’ll be honest-it really doesn’t hold a candle to real Hollandaise. It’s thicker-more of a thin sour cream texture than a drizzle-y Hollandaise. You aren’t going to fool anyone into thinking that it is the original. However if you enjoy it for what it is-a thick, rich sauce that you can whip up in just a few moments from ingredients that you always have on hand–then you’ll be able to enjoy it.
Mock Hollandaise Sauce
Ingredients
- 3/4 cup mayonnaise
- 1/2 cup milk
- 1 teaspoon lemon juice
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- Dash pepper
Instructions
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-Mix together mayonnaise and milk with a whisk until blended over low heat for until warmed, 2-5 min
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-Add the lemon juice & peel, salt, and pepper; cook and stir until heated through.
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-Best if served immediately.
Variations
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-Add a few teaspoons (to taste) of your favorite herbs. I like dill for a fish sauce, or to add a creole seasoning for some kick. Garlic, onion and parsley all would give their own flair to it as well.
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