Dill Hollandaise Recipes

EGGS BENEDICT SALAD WITH DILL HOLLANDAISE DRESSING

Steps:

• Make the croutons: Preheat the oven to 400 degrees F. Spread out the English muffin cubes on a baking sheet and bake for 15 minutes or so, until they reach your desired crispiness.
• Cook the Canadian bacon in a large skillet over medium-high heat until browned, about 6 minutes per side; remove from the skillet and chop into 1/2-inch pieces.
• Bring a large pot of water to a boil. Carefully add the eggs and cook for 7 minutes. Transfer them to an ice bath to cool, then peel them.
• Make the salad: Place the greens, red onion, croutons, bacon and eggs on a platter or individual plates. Slice the eggs in half and place on top. Sprinkle everything with salt and pepper.
• Make the dressing: Whisk the egg yolk and lemon juice in a large bowl, then gradually drizzle in the melted butter and olive oil, whisking constantly until thickened and smooth. Stir in the dill and season with salt and pepper. Dress the salad to your liking!

HOLLANDAISE SAUCE

Steps:

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
• Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

SMOKED HADDOCK & HOLLANDAISE BAKE WITH DILL & CAPER FRIED POTATOES

Steps:

• Put the potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and cook for 7-8 mins until a knife easily pierces them but they still hold their shape. Drain and leave to steam dry. Meanwhile, heat the butter and oil in a frying pan, and when the butter is sizzling, add the shallots. Fry until soft, about 5 mins, then add the potatoes and fry for about 15 mins until crispy on all sides.
• While the potatoes are cooking, make the hollandaise. Whisk the yolks and cornflour together until smooth. Add the cream and vinegar, and season well. Pour into a small pan, heat very gently, whisking constantly, until the consistency of custard. If the sauce looks like it's splitting, curdling, or getting too hot, add a splash more cream and whisk vigorously - it should become smooth again. Check the seasoning, adding a little more salt or vinegar if it needs it.
• Heat the grill to medium-high. Heat a drizzle more oil in another small, ovenproof frying pan. Add the spinach, season and cook until just wilted. Spread the spinach across the pan and place the haddock fillets on top. Spoon over the hollandaise to cover each fillet. Grill for 10 mins until the fish is flaking and the sauce is browning in patches.
• Scatter the potatoes with the capers, dill and lemon zest. Serve alongside the fish with lemon wedges for squeezing over.

DILL HOLLANDAISE

Steps:

• 1. In a blender, combine egg yolks, pepper, and 1 tablespoon of lemon juice.
• 2. In a small saucepan, melt the butter and heat until bubbling hot.
• 3. Cover the blender and blend the egg yolk mixture on high speed for several seconds.
• 4. Either remove center cap of blender lid or carefully remove the lid itself with blender still running.
• 5. Pour hot butter in a thin stream into whirring egg mixture.
• 6. Add dill and pulse to combine.
• 7. Taste sauce and adjust seasoning with lemon juice, salt, and pepper.
• BASIC 1-2-3
• If sauce gets too thick, add one tablespoon of hot water at a time to make it thinner.

EASY HOLLANDAISE SAUCE

Steps:

• Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
• Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.