There are probably gazillion versions of Hollandaise and I've only tried one. Why? Because I'm close to a dead wood when it comes to cooking. If I'm lucky enough to find a masterpiece recipe that I will not sweat about? I won't be trying others anytime soon. And that so not soon was 5 years ago.
This sauce doesn't need a blender. It's as easy as 1-2-3 so I'm sticking to it and buy it.
Tip 1: If you can't find Labneh or yoghurt cheese in your area, replace it with cream cheese. Taste will differ and because haven't tried substitute ever, I will not know any better... so why will you listen to me? Well be brave, try it and let me know.
Tip 2: This sauce is so good that you can actually use it as a dip for vegetable crudités, perfect for parties. No hassle fillers while you're prepping for main dishes.
This takes me 5 minutes to make and I guess that's a realistic working time.
Salt and Pepper to taste
1 lemon juice
1 tablespoon Labneh
2 tablespoons chopped mint
3 tablespoons Mayonnaise
Mix them all together and you have hollaindaise sauce - the lazy version.
This is the sauce that I partnered with Salmon En Croute. Perfect marriage.
Acoustic Chef, cookin’ one tune at a time!