We love the bit of heat and piquancy that is added by the Lime Pickles in this recipe. You can also buy prepared lime pickles if you’re in a pinch. This hollandaise can be substituted for regular hollandaise in almost any preparation where you want to change things up a bit. It is wonderful with vegetables, as a sauce for steaks and chops, or paired with steamed or grilled whole fish like snapper or branzino. Of course, the real star is the nutty flavor of the brown butter. This hollandaise sauce is so good you could just eat it with a spoon.

　　

Ingredients

makes 1 1/2 cups

　　16 tablespoons/226 grams unsalted butter

　　2 1/2 tablespoons/35 grams lemon juice

　　2 tablespoons/30 grams Lime Pickles (page 40)

　　1/4 teaspoon/1.5 grams fine sea salt

　　2 whole eggs

　　1 large egg yolk

　　

Step 1

Melt the butter in a small sauté pan set over medium-high heat. Cook, stirring occasionally, until the milk solids have turned golden brown. Let the butter cool for 5 minutes.

　　

Step 2

Combine the lemon juice, lime pickles, salt, eggs, and egg yolk in a blender and puree until smooth. While the blender is running, slowly drizzle the brown butter into the mixture, creating a rich and creamy sauce.

　　Ideas in Food