Sauces

Asparagus with Hollandaise Sauce

This recipe for hollandaise sauce was given to me by my Aunt Penny. It was my Grandmother Pidgeon's original recipe (my father's mother). It's rich, lemony and so good. I always make this hollandaise sauce for special occasions because it's so decadent and delicious. This is very special to me because it's the only recipe I have from my grandmother. You can use this over many different vegetables, meats, seafood or on top of eggs benedict.

Hollandaise Sauce:
  • 5 egg yolks
  • 1 tbsp water
  • 1/4 cup of fresh lemon juice (use less if you don't want it too tart)
  • 1/2 tsp salt
  • Scant pinch of cayenne
  • 2 1/2 cubes of butter, melted

Whisk the egg yolks and lemon juice together in a bowl until the mixture is thoroughly mixed. Place the bowl over a saucepan containing simmering water. The water should NOT touch the bottom of the bowl. Continue to whisk the eggs. Be careful not to let the eggs get too hot or they will scramble. Slowly pour in the melted butter and continue to whisk until the sauce is thick. Remove from heat and whisk in the salt and cayenne. Cover and place in a warm spot until ready to use for the asparagus. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Note: Omit the salt if you use salted butter

Asparagus:

  • 1 large bunch of asparagus, cleaned and trimmed of the ends

Heat a large pot of water over high heat until boiling. Clean and trim the asparagus of the woody ends. Add the asparagus to the boiling water and cook for 1 1/2 minutes for thin asparagus and 2 minutes for thick. Remove from boiling water and place into ice water immediately to stop the cooking process. Serve with hollandaise sauce and enjoy!


Pesto



I am in love. I can't believe I have never made pesto before...it was quick and simple to make and tasted fantastic. I have tried several different store bought pestos but never found one that I liked - I will NEVER buy pesto again. I am so excited to make different recipes with this beautiful sauce. It's so versatile and can be used on meats, salads, sandwiches or pastas.
  • 5 cloves of garlic
  • 1/4 cup of pine nuts, toasted
  • 2 cups of fresh basil leaves
  • 1/2 cup Parmesan cheese, shredded
  • Sea salt and fresh cracked pepper to taste
  • 1/2 cup olive oil

You can use a mortar and pestle, a Kitchen Aid mixer or a blender to make this pesto. I used my Kitchen Aid mixer.

In a dry skillet over medium heat, toast pine nuts for 3-5 minutes or until golden brown.

In your mixer add garlic and pine nuts then pulse until chopped. Add basil leaves, Parmesan cheese, salt and pepper then pulse until well blended. Slowly pour the olive oil in while the mixer is on. Make sure to scrape the sides then pulse again until thoroughly mixed. Taste and re-season with salt and pepper if necessary. Enjoy!