As you may (or may not) know, I have a great light Hollandaise Sauce already on here, but decided to give you another one that I’ve been using for a while and only takes five minutes to make, if that. And, this one has even fewer calories than my other recipe! Score! While it’s not as creamy as the other recipe, since there isn’t any heavy whipping cream, I still think it’s delicious and really great if you’re short on time. This recipe yields one serving so double/triple it, if necessary.
- 1 tbsp. butter
- 1 large egg yolk
- 1 tsp. lemon juice
- White pepper, to taste
- 1/4 tsp. Dijon mustard
- Put butter in a coffee cup (if making one or two servings) or a bowl (if making three or more servings), and microwave for about 15 seconds, until just melted.
- Separate egg white & yolk, and add yolk to cup.
- Stir together well with a fork (or a whisk if using a bowl).
- Add lemon juice and white pepper, and stir.
- Put into microwave and set the time to 30 seconds (although you probably won’t need that much time). When the timer shows 22 seconds, open the door (pausing the microwave), remove cup and stir the hollandaise sauce vigorously with the fork. Return cup to the microwave with the hollandaise sauce and press “Start” again. Allow only about 7-9 seconds to pass, then repeat: open the microwave, remove the cup and stir the hollandaise sauce vigorously. Continue to stir and cook until the hollandaise sauce is light and fluffy.
- Remove from microwave and add mustard, stir well.
- Taste, and adjust seasonings of lemon juice and pepper, if desired.
- Serve over your food and enjoy!
15.9 g fat / 157 cal / 1.1 g carb / 2.8 g protein per serving
I decided to go a little non-traditional this Thanksgiving, and make cornish hens instead of turkey. I’ve never made them before, and am so glad I did… they were truly incredible. Seriously. I combined two recipes, one was for a turkey breast, and have to say, it’s a brilliant combo. I will tell you there are a lot of ingredients, but don’t shy away because of that… there’s a rub for the bird, in addition to what’s put in the cavity, so it’s really pretty straight forward. I’m giving you the recipe to make two hens, so if you just want to make one, simply divide everything in half.
For The Cavity
- 4 cloves garlic (2 for each hen) + 8 additional cloves garlic for arranging around hens
- 2 cinnamon sticks (1 per hen)
- 1 small onion, cut in half (1/2 onion per hen)
- 4 lemon wedges (2 per hen)
- 2 sprigs rosemary (1 per hen)
Herb Rub Mix
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tbsp. fresh rosemary, finely chopped
- 2 tbsp. fresh sage, finely chopped
- 2 tbsp. fresh thyme, finely chopped
- 2 tbsp. fresh parsley, finely chopped
- 1 tsp. chili powder
- 1/3 cup white wine
- 1/3 cup chicken broth
- 2 tbsp. olive oil
- Preheat oven to 450 degrees F.
- Season hens with salt and pepper.
- Stuff hens with cavity ingredients.
- Generously rub herb mix all over hens and underneath skin.
- Arrange 8 garlic cloves around hens in small roasting pan (you don’t need a rack).
- Add some chicken broth to pan. I didn’t measure but made sure the bottom of pan was covered.
- Roast in oven for 25 minutes.
- Combine wine, chicken broth and olive oil in a bowl.
- Reduce temperature to 350 degrees F. and pour basting liquid over hens.
- Baste every 10 minutes, and continue roasting for 25 minutes longer, or until hens are golden brown and juices run clear.
* To make a gravy/sauce, transfer pan juices and garlic cloves to a saucepan, and boil until liquid reduces to a sauce consistency, about 8 minutes.
This is a quick, light and delicious recipe that should take only 30 minutes from start to finish!
Recipe courtesy of Women’s Health Magazine
- 2 tbsp olive oil
- 4 tsp olive oil
- 2 boneless skinless chicken breasts
- Juice & zest of 1 lemon
- 1/3 cup fresh parsley
- 1/3 cup fresh mint
- 1/3 cup fresh basil
- 1/3 cup white wine
- Salt & pepper to taste
- Preheat oven to 400F.
- Heat 2 tbsp olive oil in an oven-proof skillet on high heat.
- Place chicken in skillet and sear for 2 minutes per side.
- While the chicken cooks, put the 4 tsp olive oil, along with the lemon juice, zest and herbs into a blender or processor & pulse until well mixed.
- Place the skillet with the chicken in oven & roast for 8 minutes.
- Remove skillet from oven and place chicken on a plate.
- Season with salt and pepper.
- Pour the wine into the skillet, scraping any brown bits from bottom of pan.
- Add the herb sauce to skillet and cook on stove top for 1 minute, stirring frequently.
- Pour the sauce over the chicken.
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