Grilled Vegetables with Hollandaise Sauce
Source: Paramount Citrus
Ingredients
HOLLANDAISE SAUCE
Zest from ½ Paramount Citrus lemon
Juice from 1 Paramount Citrus lemon
3 egg yolks
½ cup unsalted butter, melted
1 lb. asparagus, washed and cleaned
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
Olive oil
Salt to taste
1 bunch chives
Directions
HOLLANDAISE SAUCE
• Zest half of a lemon using a zester or a fine grater; set aside.
• Juice a lemon with a citrus reamer or juicer; set aside.
• In a food processor add egg yolks, lemon juice and lemon zest.
• Process until blended.
• Add butter slowly and process until the sauce gets thick. If sauce is too thick you can add hot water.
• Sprinkle vegetables with olive oil and salt to taste.
• Grill over high heat to desired tenderness.
• Pour hollandaise sauce over vegetables.
• Snip chives with scissors over vegetables and serve.
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Sauce Hollandaise Grilled Vegetables
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