Corn Hollandaise
Classic hollandaise sauce is notoriously finicky to prepare and loaded with cholesterol. This easy-to-fix sauce shares the color, texture and citrus-y snap of the trad version, while steering clear of the drawbacks.
Ingredients
- 2 cups frozen corn, thawed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 cup unsweetened soy milk
- 1 pinch cayenne
Preparation
Level: Easy
Servings: 4
Cook Time:
Ready In:
Preheat oven to 400 degrees.
Toss corn on a sheet pan with olive oil, salt and pepper, then roast for 15 minutes.
Cool, then blend in food processor with remaining ingredients. Add more soy milk if needed.
Strain and heat in a small saucepan until warmed through.
