HOLLANDAISE SAUCE
Makes: about 1 1/2 cups (375 ml)
■ 2 tbsp (30 ml) dry white wine
■ 2 tbsp (30 ml) white wine vinegar
■ 1 tbsp (15 ml) finely chopped onion or shallot
■ 1/8 tsp (0.5 ml) freshly ground pepper
■ 3/4 cup (180 ml) butter
■ 1/2 cup (125 ml) pasteurized liquid egg product
■ 2 tsp (10 ml) fresh lemon juice 1/8 tsp (0.5 ml) salt
■ Pinch cayenne pepper
1. Combine wine, vinegar, onion and pepper in a small non-reactive saucepan. Bring to boil over medium heat. Remove from heat.
2. Strain wine mixture through a fine sieve into a bowl; discard solids. Cool to room temperature.
3. Melt butter over medium heat and bring to a simmer; keep hot. Place wine mixture and liquid egg product in a blender; blend until combined.
4. With machine running, pour hot melted butter through opening in lid in a thin steady stream, blending until slightly thickened. Blend in lemon juice, salt and cayenne pepper. Serve immediately. Do not hold or reheat this sauce.