Contributed by: News Canada
Serve over eggs benedict, fish, asparagus or other recipes that call for hollandaise sauce.
- 3/4 cup white wine
- 2 tablespoons shallots, minced
- 1 cup heavy cream
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 tablespoon cornstarch + tablespoons cold water
- 1/2 Sunkist lemon, juiced
To make one portion:
In a small saucepan over medium heat, combine the white wine and shallots and reduce by half.
Wisk in the heavy cream, turmeric and salt and bring to a simmer.
While whisking, slowly add the cornstarch and water mixture.
Continue simmering to thicken, about one minute.
Remove from the heat and mix in the lemon juice.
Serving Size: Makes 4 Servings