HERB HOLLANDAISE SAUCE
6 sprigs flat-leaf parsley
1 large sprig fresh tarragon or 2 sprigs summer savory
Leaves from 6 sprigs of watercress
1 small shallot or white of 2 green onions (optional)
3 tablespoons + 1 teaspoon butter, cut into chunks
2 teaspoons cold water
2 teaspoons lemon juice + more to taste
1 large egg yolk
Salt, white pepper to taste
Wash and dry the herbs, coarsely cut them up, place in a mini-processor and pulse until coarsely chopped. Add shallot, process with 3-4 more pulses and set aside. Put 3 tablespoons of the cut up butter in a 2-cup heat-proof glass measuring cup and microwave on medium-high for 45 seconds or until barely melted. Stir with a fork until all the butter is liquid, then stir in water and lemon juice. Add the egg yolk and beat just to blend, then microwave at medium (half power) for 12 seconds, stir. Repeat microwaving and stirring 3 or 4 times, until the sauce thickens. Remove and immediately stir in the remaining teaspoon of cold butter to stop the cooking process. Add the chopped herbs, the salt and pepper to taste, and additional lemon juice, if desired. Serve immediately or place in a bowl filled with hot tap water and cover loosely to keep warm for up to 20 minutes. Serves 2 |