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Hollandaise sauce
Makes: 1 cup
Preparation: 10 mins
Cooking: 1-2 mins
3 egg yolks
2 tablespoons freshly squeezed lemon juice
250g unsalted butter, melted
Pinch of salt
1. Place egg yolks in a heatproof bowl over a
saucepan of simmering water (do not let
bowl touch water).
2. Use a balloon whisk to whisk egg yolks for
1-2 minutes or until pale. Add juice and
whisk until combined.
3. Transfer egg mixture to the jug of a
blender. With motor operating on “Setting
1” gradually add butter in a thin steady
stream until well combined and sauce
thickens. Taste and season with salt.
Low-fat hummus
Makes: 1 cup
Preparation: 10 mins
400g can chickpeas, rinsed, drained
2 tablespoons freshly squeezed lemon juice
1½ tablespoons tahini (sesame seed paste)
1 large garlic clove, crushed
¼ cup warm water
1. Place the chickpeas, juice, tahini and
garlic in jug of blender. Place lid firmly on
and blend on “Setting 2” until combined.
2. Add water and blend on “Setting 2”,
scrapping down side of jug occasionally,
until smooth and creamy. Taste and
season with salt.
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Recipes – Dips & Sauces (continued)