by Miche Genest

But what about mayonnaise? Fresh eggs she’ll have in abundance; oil is going to be a problem. The solution is surprisingly easy. Hollandaise!
The familiar, creamy, buttery sauce we love slathered over Eggs Benedict is very much like mayonnaise once it’s chilled. Same basic ingredients: egg yolks, acid, fat. But in the case of Hollandaise the eggs are cooked and the fat is melted butter.
There is another stumbling block though — one of the key ingredients in Hollandaise is lemon juice. Not to worry. The sharp, slightly-stringent flavour of crushed juniper berries, combined with a splash of homemade rhubarb vinegar or rhubarb juice, do a great job of brightening the sauce’s flavour and cutting through the butterfat.
> Click here to view recipe for Northern Hollandaise Sauce