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.
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.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 10g 50%
Cholesterol 133mg 44%
Sodium 139mg 5%
Carbs 1g 0%
*Percent Daily Values are based on a 2,000 calorie diet.