soup - lower fat, hollandaise sauce, sauce for vegetables, quick
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
I love Hollandaise Sauce, but even I sometimes want a lower fat but not lower in flavour alternative - so I came up with this very quick sauce. At the end, you can add as much more butter to taste as you like.
Lower Fat (Almost) Hollandaise Sauce
A very quick and very much lower fat, almost Hollandaise Sauce
that has many possibilities for variations. Excellent with vegetables such
as asparagus or wherever a Classic Hollandaise Sauce is used - but without the
much higher calories. If you cannot find quark (a smooth fresh cheese) use
buttermilk but puree it until it is smooth.
about 4 servings
185 g. quark (this fresh cheese has the consistancy of yoghurt)
2 T. butter
2 t. crème fraîche
1 T. cornflour (corn starch) or potato starch
1-1/2 t. tarragon or herbal vinegar
zest of half a small lemon (optional but very nice)
1 egg yolk
dash of white pepper
herb salt or quality sea salt
Melt the butter in a small heavy pan. Pour off and reserve.
Stir the starch with a little milk or water to a paste.
In the same pan, heat half the quark gently over low heat with the lemon zest, pepper and a good pinch of herb salt. Add the paste and stir constantly until it is hot.
Remove from heat.
Stir the egg into the remaining quark with the vinegar. Add several spoons of the heated quark into the egg mass and stir until smooth. Add all back into the hot quark.
Whisk in the butter and the crème fraîche. Adjust for taste (I usually add in just a little more butter - doesn't have to be melted at this stage).
Stir the crème fraîche with the yolk until smooth. Add to the soup with the butter and stir well until blended.
This is perfect over asparagus and keeps
in the refrigerator for a few days...but it is so good that there is usually
never enough left over to keep !
Variation: Add finely minced herbs into this as you heat the first
half of the quark. This is also delicious with asparagus or just over a
simple meal of boiled egg quarters and hot, new potatoes. Plenty of
calcium and vitamins.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2006 Patricia Conant