Guilt-Free "Hollandaise" Ming.com

Master Recipe:
Guilt-Free "Hollandaise"
One of the most wonderful and sinful culinary inventions of all time is hollandaise sauce. It makes just about anything taste ten times better. But the problem is the sinful part of the equation — hollandaise is loaded with butter and eggs. So I figured there just had to be a way to get that great taste without all the heart-stopping ingredients. And after much testing, I discovered a great way to cheat, my Guilt-free Hollandaise, a master recipe I use to make a brunch spread you won't believe.

1/4 cup minced shallots

1 cup naturally brewed rice vinegar

Juice of half a lemon

Pinch of freshly ground black pepper

1/4 cup grapeseed oil

Kosher salt and freshly ground black pepper

8 ounces silken tofu

Makes about 2 1/2 cups

In a saucepan over medium heat, combine shallots, naturally brewed rice vinegar, lemon juice and black pepper, and simmer until mixture is reduced by 90%. Transfer to a blender, add the tofu and blend smooth. Drizzle in the grapeseed oil in a thin stream until emulsified. Season with kosher salt and freshly ground black pepper.

Guilt-Free Hollandaise Eggs 'Benedict' Fried Duck Eggs ‘Florentine’ on Rice Cake Eggs ‘Sardou’ and Lapchong Sara Moulton’s Potato Pancakes with Smoked Salmon and Fried Eggs BEVERAGES Chinese Black Tea: Tea is not only a great ‘pep-up’ – it’s also better for you than coffee and aids in digestion. Lighter flavors make it a great vehicle for aromatics -- you can tear mint or Thai basil leaves into the teapot while the tea steeps. You can also add cream, frothed milk, or even fruit syrups like lychee, to build flavors. Imagination is key. Volpe Pasini Pinot Grigio “Grivo”: Pinots from Northeast Italy have much more depth and flavor than those in the Veneto and are only slightly more expensive. Flavors of white peach, fresh lemons and minerals make the wine complex. Light and crisp, pinot grigio ‘cuts’ through richer sauces and is a versatile brunch wine. Never feel guilty drinking it on a Sunday afternoon. Ming’s Tangerine Mimosa: Fill champagne glass halfway with fresh tangerine juice (available at finer food stores). Pour champagne to fill and garnish with a long slice of fresh ginger.		Master Recipe: Guilt-Free "Hollandaise" One of the most wonderful and sinful culinary inventions of all time is hollandaise sauce. It makes just about anything taste ten times better. But the problem is the sinful part of the equation — hollandaise is loaded with butter and eggs. So I figured there just had to be a way to get that great taste without all the heart-stopping ingredients. And after much testing, I discovered a great way to cheat, my Guilt-free Hollandaise, a master recipe I use to make a brunch spread you won't believe. 1/4 cup minced shallots 1 cup naturally brewed rice vinegar Juice of half a lemon Pinch of freshly ground black pepper 1/4 cup grapeseed oil Kosher salt and freshly ground black pepper 8 ounces silken tofu Makes about 2 1/2 cups In a saucepan over medium heat, combine shallots, naturally brewed rice vinegar, lemon juice and black pepper, and simmer until mixture is reduced by 90%. Transfer to a blender, add the tofu and blend smooth. Drizzle in the grapeseed oil in a thin stream until emulsified. Season with kosher salt and freshly ground black pepper.


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