“Here's an easy, fluffy hollandaise sauce that makes any vegetable elegant,” shares Millie Vickery of Lena, Illinois. “It's especially good with spring asparagus, broccoli or green beans.”
Total TimePrep/Total Time: 20 min.
- 3/4 cup mayonnaise
- 1/2 cup milk
- 1 teaspoon lemon juice
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- Dash pepper
- Cooked asparagus spears or vegetable of your choice
- In a small heavy saucepan, whisk mayonnaise and milk until blended. Cook and stir over low heat for 3-4 minutes or until warmed. Add the lemon juice, peel, salt, and pepper; cook and stir until heated through. Serve immediately with asparagus or vegetable of your choice. Refrigerate leftovers.
Nutrition Facts2 tablespoons: 160 calories, 17g fat (3g saturated fat), 10mg cholesterol, 194mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 1g protein.
Originally published as Hollandaise Sauce in Country Woman March/April 2007
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