My Answer to a Hollandaise Sauce
So I was at my sister’s house and she decided she wanted to try a poached egg for dinner. So I made a batch of my savoury waffles and decided to put the poached egg on top, kind of like Eggs Benedict so then of course I had to come up with a sauce. Hollandaise Sauce is made with butter, egg yolks and then accented with lemon juice; my stomach and arteries hurt just looking at that ingredient list. So here is my answer to this dilemma!
Serves up to 8
1 cup fat free sour cream
The zest of half a lemon
The juice of half a lemon
2 tbsp fresh chopped dill
Salt
Pepper
– Combine all ingredients.
– Taste and adjust seasoning!
Notes:
1. Yep, that’s it!
2. This sauce was amazing on the poached eggs.
3. Lemon and dill are a natural pair but feel free to try chives or scallions; parsley, mint or basil would work well also. Oregano, rosemary, Sage, any hearty herb would probably be too much.
4. To transform this into a Béarnaise inspired sauce use tarragon in place of the dill.
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