Love the decadence of hollandaise, but not the technical difficulty? Why juggle a double broiler or separating eggs? You don’t have to in order to achieve similar, and MORE healthful, results! This sauce hails from the Ohio River valley and has been around for years, but no one else seems to know about it. It’s too easy and too good to be a Midwest secret.
Midwest Hollandaise Recipe
- Mayonnaise: ½ cup
- Greek Yogurt, sour cream, or milk: ¼ cup
- Mustard (yellow, whole grain, or Dijon are all great- pictured above is yellow): ¼ cup
- Lemon juice (lime or even vinegar also works): ¼ cup
- Sprinkle of salt and pepper to taste
Stir all ingredients in a small, glass bowl or medium to large sized Pyrex measuring cup. Heat in microwave for 45 seconds to one minute or in a small saucepan on the stovetop. Pour it over any side vegetable or your eggs benedict!
Step-Up: Sprinkle with paprika (try smoked, for that extra zing). Voila!