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Lemondaise Sauce

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


Lemondaise Sauce
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

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