I hope you enjoyed your weekend. I am happy to share an *egg*-cellent brunch recipe with you: Veggie Omelette with Homemade Hollandaise Sauce. Have you ever tried to make Hollandaise Sauce yourself? When I was little, my family used to buy a little Knorr sauce mix, which you mix with water (or milk or whatever – I don’t really remember) and then you have your sauce to pour over your food. That was considered homemade back then. Today, I like to know what is in my food and prefer to prepare it with whole ingredients and the least amount of “helpers” (but I have to admit, sometimes I’m really grateful for frozen pizza, canned beans, and Happy Planet soups…). Making Hollandaise Sauce is surprisingly easy, but it is a little time consuming, as you have to watch the temperature carefully.
I picked up this veggie omelette mix at Whole Foods (perfect for new moms or anyone else who is short on time and doesn’t feel like chopping veggies).
As I was thinking what I could do with this, I decided to go with its intended purpose: Omelette. But I was inspired by Eggs Benedict and really felt like Hollandaise Sauce… So I decided to make that as well.
Hollandaise Sauce (makes enough for 2)
- 2 egg yolks
- juice of 1/2 lemon
- 1/4 cup butter, melted
- salt & pepper
In a double boiler, whisk together egg yolks and lemon juice. Slowly add melted butter, and whisk constantly over low heat, until it becomes a smooth sauce.
Make sure not to heat it up too much or too long, otherwise the egg yolk will harden. Season to your liking with salt and pepper, and enjoy!
If you are using a glass bowl like I did, make sure not to let the bottom get too close to the bottom of the double boiler pot – it could crack and break… Good thing I had enough eggs and another bowl.
After I had my Hollandaise Sauce, I quickly whipped up an omelette with the veggies above.
Once it’s done, top it with the Hollandaise Sauce, and serve with your favourite slice of bread (I love Ancient Grains Bread from the Artisan Bake Shoppe in North Vancouver – you can find it at Whole Foods) and fruit salad.
The sauce works great and top of asparagus and prosciutto, egg dishes, and could even be turned into a Bernaise Sauce with the right spices and herbs, to top a steak or salmon filet. It would probably also be easy to just multiply the ingredients for more sauce. Let me know what you think of the recipe – I really hope you enjoy it!
Question for you: What is your favourite use for Hollandaise sauce? Mine is definitely egg dishes, such as Eggs Benedict!
Have a great week,