IT’S HUMP DAY! Who’s excited to be halfway through the week? (raises both hands aggressively) To help get you through the rest of the work week, I thought I’d share this faux hollandaise that will knock your socks off.
Hollandaise is all over brunch menus – from classic benedicts to fancy hash and more. It’s delicious, but also SO decadent as it’s made with melted butter and egg yolks. I found myself wishing for a substitute when making brunch at home – something lighter, but just as creamy and delicious.
This sauce is not just a “healthier version” of hollandaise. It’s a knockoff in looks, but a complete departure in taste. However, you can still use it just about anywhere you’d use hollandaise, and I promise you won’t be disappointed.
Its color comes from roasted yellow bell peppers, which are sweet and loaded with Vitamin C and A. Goat cheese makes the sauce creamy and rich, while dijon mustard, lemon and hot sauce add depth of flavor, brightness, tang and a hint of spice.
adapted slightly from Sprouted Kitchen
1 large yellow bell pepper, roasted and peeled
2-3 tablespoons milk, warmed slightly
4 ounces plain goat cheese
1 tablespoon lemon juice
1 tablespoon dijon mustard
1-2 dashes hot sauce
To roast your yellow bell pepper, use this tutorial as a guide. Once the pepper is prepped, warm your milk on the stove, then combine all the ingredients in a blender or food processor (or use a stick blender) and process until combined. Add a little more milk as needed to smooth it out, then season with salt and fresh cracked pepper to taste.
If needed, keep warm on the stove until ready to use. This can be sealed and kept refrigerated for up to one week.
In these pictures we used this yellow pepper hollandaise to smother kale and bacon benedict. The next day we made this hash (recipe coming soon!) and used it again. I’ve love to see what you use it for, so please share using #CodyUncorked!
Sending you Hump Day hugs,