If you’ve ever tried making a traditional hollandaise, you know a lot can go wrong. Your eggs could curdle, the emulsion could break, and your arm might get sore from all the whisking. So we switched things up with a simplified take on the French classic. Fragrant rosemary, a burst of lemon, and just a dash of cayenne pepper add extra flavor. (There’s still some whisking to do, but not as much, we promise!) This versatile sauce can be used for meals any time of day. Drizzle hollandaise over eggs at breakfast, spread it on sandwich bread for lunch, use as a vegetable dip, or toss with tuna or chicken salad for a light supper.
Add ghee and rosemary to a small saucepan and warm on medium heat. As the ghee melts, press rosemary into the ghee using the back of a spoon to help release its oils. Simmer until melted, about 2 to 3 minutes. Remove from heat and let rosemary steep for another 5 minutes. Discard rosemary.
In a bowl, add the mayonnaise, mustard, lemon juice, cayenne, and salt. Whisk until smooth. Drizzle the rosemary-infused ghee into the mayonnaise mixture, whisking to incorporate. If sauce is too thick for pouring, add water (2 tablespoons at a time) until loosened. If not using immediately, store in refrigerator for up to 1 week.
Recipe by: Angela Gaines
Photo credit: Paul Delmont