RECIPE | HEALTHY HOLLANDAISE SAUCE

I have to admit, I have a big weakness for creamy, rich, buttery sauces like the Hollandaise. But there's a reason as to why they are so rich and creamy, and that reason is butter. We all know that the fat content in butter is kind of intense. So I made it my mission to look for a healthier version of this French sauce for me to be able to enjoy it more frequently. You can pair it with other food such as fries, asparagus, or the most popular one, Eggs Benedict. But in this recipe, I will be making a no-butter Hollandaise sauce and pair it with a healthy baked potato. Here are the steps to make your own healthier sauce!

INGREDIENTS | Hollandaise Sauce

2 egg yolks
The juice of 1/4 of a lemon
1/4 teaspoon of cayenne pepper
4 tablespoons of milk
Salt to taste
Scallions (optional)

INGREDIENTS | Baked Potato

1 large potato
Canola oil
Salt to taste

Note: You may skip this step if you're not planning on pairing the Hollandaise sauce with baked potatoes. To make the baked potato, wash 1 large potato and pat it with a kitchen towel until dry. Make about 10 holes with a fork around the potato to let out the steam out when cooking. Apply a light coat of canola oil to prevent it from burning while baking. Sprinkle a little bit of salt. Pre-heat oven at 375 degrees Fahrenheit. Once it is ready, place the potato on a baking sheet in the oven and bake for about 1 hour until the interior is soft and easy to poke with a fork.

To make the Hollandaise sauce, heat water in a medium-sized pan at medium heat. In a heat-proof bowl, whisk together the egg yolks, milk, and lemon juice. Once the water in the pan simmers, i.e smll bubbles appearing on the edges of the water and smoke starts to come out, place the heat-proof bowl containing the egg mix in the pan. Make sure the bowl is big enough so that it is able to stay on top of the pan without touching the simmering water underneath, as shown in the next photo!

Continue whisking the egg mix while cooking it on top of the simmering water, about 10 minutes. It is important to arrange the heat of the stove in order to prevent the water from boiling. If the water boils, the eggs might cook and your sauce might break. When the egg mix starts to have a creamier, sauce texture, remove the bowl from heat. Season the sauce with cayenne pepper and salt to taste. Note: If the Hollandaise sauce starts to become too thick, add a little bit of hot water to soften it up. Once the potatoes are ready, cut it in half and pour some of the Hollandaise sauce on top of each half. Note: If the Hollandaise sauce starts to become too thick, add a little bit of hot water to soften it up. Chop some scallion as garnish for the baked potatoes. Enjoy!