Benedictish

I have finally found a good title for referring to my husband: the Executive Chef. He doesn't like to cook, and refuses to do anything much more complicated than pasta and a vegetable. But all of our best family recipes have been thought up by him. It's probably because his imagine runs completely free. He knows that however crazy the idea, I will think out the details and do all the cooking myself. 

This Sunday's breakfast incorporates one of his best ideas ever. He asked me if I could replace the egg yolks in Hollandaise with mustard. I've experimented with sauce a couple of ways, using mustard powder and prepared mustard. Either way, it makes a fantastic sauce. Almost the same taste as Hollandaise. But none of the food safety issues. And much easier too, since you don't have to worry about overcooking the sauce and curdling the eggs.

Mock Hollandaise

1/2 cup unsalted butter

2 tsp prepared mustard (French's for the best color, or Dijon for the best flavor)

juice of one small lemon

Melt 1/4 cup of the butter. Whisk in mustard and lemon juice until emulsion is smooth. Then whisk in remaining butter, adding 1 Tblsp or less at a time, and whisking well after each addition. This sauce keeps well. Just reheat and whisk until emulsion is restored.