Recipe developed and contributed by Maureen Gualtieri
We’ve patiently waited another month, and now spring has finally sprung with a vengeance! My local farmer’s market is starting back up for the season this very weekend, and I can’t wait to get my grubby little hands on the first wave of produce. I’m hoping for some fiddleheads, or, if they don’t sell out, the desperately delicious (and lamentably short-seasoned) ramps!
In preparation, I’ve (literally) whipped up a batch of lush and golden Hollandaise sauce, the only accompaniment to spring veggies that you’ll need this season. Adding mustard to this French mother sauce is teeeechnically incorrect, but DFC’s Original Hot & Seedy brings a fun pop of flavour that’s worth being haunted by the ghost of Julia Child. Plus (thankfully Julia would love this) this one comes together in a snap in a blender, no whisking—or panic over the sauce breaking—required! Be aware that this sauce features raw egg yolks; if this concerns you, feel free to pasteurize the eggs before cracking them open. Then dollop your Hollandaise over those gorgeous fiddleheads, grilled asparagus, or a classic eggs Benny, and enjoy the well-earned taste of spring.
(Yield: 8 servings)
6 egg yolks
1 tbsp fresh lemon juice
1 tbsp DFC’s Original Hot & Seedy Mustard
A generous pinch each of salt and paprika
1 c. unsalted butter, melted
In the pitcher of your blender, combine your egg yolks, lemon juice, DFC’s Original Hot & Seedy mustard, salt, and paprika. Blend on high for about a minute. Once everything is well emulsified, drop your speed to medium and pop open the hatch on your blender lid. Drizzle a slow and consistent stream of melted butter into the mix while the blender does its work. Once all the butter is in, give the blender a final whiz on high for a few seconds to ensure uniformity.
Pour the finished Hollandaise sauce over eggs Benedict, steamed or roasted veg, poached salmon, or steak. Serve immediately and refrigerate leftovers right away. To serve the leftovers (which will likely have solidified in the fridge) again, suspend their container in a bowl of warm water, making sure not to get any in the Hollandaise itself, and stir until pourable again.