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Sauces & Stuff

Dill Hollandaise with Capers

This dill hollandaise is so rich and tempting you won’t be able to put your fork down. Salmon has a natural affinity to the flavors of lemon, dill, and capers and that’s before you infuse them into a velvety butter-rich hollandaise. Just imagine them all together.


6 servings

Total Time

20 minutes

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Heat wine, vinegar, shallots, dill sprigs, dill seeds, and peppercorns in a saucepan to a boil over medium-high. Reduce heat to medium and simmer mixture until reduced to ¼ cup, 5 minutes; strain through a sieve into a bowl, discarding solids.

Melt butter in a microwave-safe bowl in 30 second intervals, stirring after each. Whisk lemon juice and salt into melted butter; microwave 20–30 seconds more.

Vigorously whisk yolks into butter mixture until smooth, about 30 seconds. Add vinegar reduction and whisk until creamy, 1 minute. (If hollandaise is too thin, microwave on 50-percent power in 30-second intervals, no more than 1 minute total, whisking after each, until thickened to desired consistency. Hollandaise will thicken as it stands.)

Stir in chopped dill, capers, and cayenne. Keep hollandaise warm until ready to serve.

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