Dill Hollandaise

with capers

Makes 6 servings (11/ cups) Total time: 20 minutes

HEAT:

1/3 1/3 2 3 2 1

MELT:

1 1 1/4

VIGOROUSLY WHISK:

3

STIR IN:

2 1

cup dry white wine cup white wine vinegar Tbsp. minced shallots sprigs fresh dill tsp. dill seeds tsp. black peppercorns

stick unsalted butter (8 Tbsp.) Tbsp. fresh lemon juice tsp. kosher salt

egg yolks

Tbsp. chopped fresh dill Tbsp. capers

Dash of cayenne pepper

Heat wine, vinegar, shallots, dill sprigs, dill seeds, and peppercorns in a saucepan to a boil over medium-high. Reduce heat to medium and simmer mixture until reduced to 1/4 cup, 5 minutes; strain through a sieve into a bowl, discarding solids.

Melt butter in a microwave-safe bowl in 30 second intervals, stirring after each. Whisk lemon juice and salt into melted butter; microwave 20–30 seconds more.

Vigorously whisk yolks into butter mixture until smooth, about 30 seconds. Add vinegar reduction and whisk until creamy, 1 minute.

(If hollandaise is too thin, microwave on 50-percent power in 30-second intervals, no more than 1 minute total, whisking after each, until thickened to desired consistency. Hollandaise will thicken as it stands.)

Stir in chopped dill, capers, and cayenne. Keep hollandaise warm until ready to serve.

Per serving: 175 cal; 18g total fat (10g sat); 133mg chol; 139mg sodium; 1g carb (0g fiber, 0g total sugars); 2g protein