Contributed by: News Canada
Serve over eggs benedict, fish, asparagus or other recipes that call for hollandaise sauce.
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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