Hollandaise sauce is delicious but it is basically mostly melted butter and egg yolks made into an emulsified sauce. Often this sauce is served with asparagus, fish, eggs, and steaks. I got the idea to do Miso Hollandaise Sauce for my bok choy today but I don’t want to use mostly just melted butter and just egg yolks because that is too unhealthy to enjoy at home. For my research on something slightly lighter I read a healthy style hollandaise recipe from someone else who used buttermilk and corn starch to cut the amount of egg yolks and butter……..That might be a very good recipe but I started to think why don’t I just use the egg white instead of buttermilk and corn starch. After all egg whites are a very healthy lean food. I just don’t see a reason NOT to use the egg whites. Somehow I guessed the flavors perfect but I had to make this recipe twice. First time around I did the recipe in a sauce pan and I accidentally over cooked the sauce slightly (still useable but not nice enough to photo so I tried again). The second time I just microwaved the butter ….Then I added the hot butter to my beaten whole egg, blended them together with my stick blender, and microwaved that for 30 seconds. Then I blended it again with the miso. Added the rest and I was done. It was almost instant and came out perfect. The serving size is hard to give you because I don’t know how much that you want to use. This recipe is for one very large portion (like enough to drown a sandwich) or what I really think is two proper sized portions ( like two dollops). (for my taste it didn’t need salt because my miso was salty enough but you might want salt) I also need to note that I used a stick blender. It might be hazardous to prepare this with a regular blender because it the hot liquids that you are messing with.
Ingredients for two servings
1 1/2 oz unsalted butter
1 1/2 oz white miso
1 whole egg
pinch ground white pepper
small dab garlic confit or a very small or 1/2 a garlic clove ground to paste (I usually make garlic confit when I buy bags of garlic because it taste so much better for sauces and certain things….To make garlic confit take garlic heads and cut across and drizzle well with olive oil and cover and place in a 350 degree F oven till soft and roasted (around an hour) pop out the cloves when cool enough to handle and blend till smooth. It keeps for a very long time refrigerated)
1/2 lemon – just the fresh squeezed juice
optional finish with chives or scallions
Directions
Melt the butter in a microwaveable dish (mine took 30 seconds).
In a small microwavable dish add egg and beat it. Now add the hot melted butter and blend. This blend of egg and butter are not cooked yet. This goes in the microwave another 30 seconds and gets blended till smooth.
The miso, garlic, white pepper. some chives if using…rest of chives will look nice on the top.
Add fresh squeezed lemon juice and blend that in.
SERVE!
Enjoy!
