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By: Grace B.
| Description: | ||
| Time: | 10 min (5 min to prepare, 5 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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0.75 cups White Wine 2 tablespoon shallots, minced 1 cup Heavy Cream 1 teaspoon turmeric 1 teaspoon salt 1 tablespoon cornstarch + tablespoons cold water 1 each Sunkist® Lemon, juiced |
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| Directions: | ||
| 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. Serve over eggs benedict, fish, asparagus or other recipes that call for hollandaise sauce. |
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| Notes: | ||
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