Weekend brunch never gets old. Hollandaise? Well... J. J. Willis at Osprey Seafood Market in Napa made some new-decade additions to this classic. Just add nearly equal parts fresh dill and Moroccan Preserved Meyer Lemon Paste to wake up your taste buds.
Need
1 1/4 TBS If & When Moroccan Preserved Meyer Lemon Paste
1 1/2 TBS fresh dill
3 egg yolks
1 TBS cream
1 cup (1/2 pound) melted butter, cooled to room temperature
Dash of cayenne pepper
Do
Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a whisk until well-blended — the mixture should never be beaten, but stirred, evenly, vigorously and continually.
Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2" of water in the pan; in a double boiler, the water should not touch the top section).
Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other.
Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add the preserved lemon paste and immediately remove from heat. Add a dash of cayenne.
Adapted from the epicurious.com recipe, "Basic Hollandaise"
