May 1, 2008
Yield: 28 3-oz. portions. Serve with pan-seared salmon fillets finished in the oven until internal temperature reaches 155°F.
1 8-oz. package RC Hollandaise Sauce Mix
1½ qt. cold water
1 lb. butter
7 oz. RC Pesto di Pomodoro
8 oz. fresh lemon juice
zest of 2 lemons
Add RC Hollandaise Sauce Mix to cold water in a stainless steel pot (not iron or aluminum). Stir briskly to dissolve. Place pot in a larger pot of boiling water and stir until mixture is smooth and has been warmed to 160°F. Whisk in butter until smooth and return to double boiler and heat to 160°F. Whisk in RC Pesto di Pomodoro, fresh lemon juice and zest. Reserve for service.
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