Sarasota's Sundried Tomato Hollandaise Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A nice easy blender hollandaise sauce with a bit of sundried tomatoes. This is wonderful served over grilled fish; salmon, tilapia or any white fish and I love it over scallops. It is also good over fresh vegetables. My favorite is to serve this over Mediterranean Stacked Open Face Egg Sandwich. It is easy and quick to make. Just make sure to use the sundried tomatoes packed in oil and also fresh lemon juice. Ingredients:
3 egg yolks (use extra large eggs) |
1 tablespoon fresh lemon juice |
2 tablespoons sun-dried tomatoes, chopped (packed in oil) |
1/2 cup unsalted butter |
1/3 cup olive oil |
salt |
pepper |
1 teaspoon fresh parsley, fine chopped |
Directions:
1. Butter and Oil - In a small sauce pan, add the butter and oil and heat on medium low heat until the butter is melted and heated through.
2. Base - In a blender, add the egg yolks, lemon juice and the sundried tomatoes and blend until smooth.
3. Finish - Slowly add the melted butter and oil until the blender on low speed until the sauce thickens.
4. Serve - Just enjoy it. Serve it over your favorite grilled seafood or vegetables.
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