Super Lemon Haze Hollandaise

Hollandaise is one of the five mother sauces in French cuisine that is very versatile and can be used in a variety of dishes. This sauce can be used on the classic dish eggs Benedict, Brussels sprouts, asparagus and any other food item you deem necessary. This sauce does require concentration and skill, but if pulled off correctly will wow anyone in your kitchen.

Super Lemon Haze is a sativa-dominant strain that is ideal for outdoor and recreational activities. It provides the medical consumer with elation, mental upbeat energy and a very cerebral and dream-like mood that will enhance any social situation. This strain also imparts a deeply delicious tart citrus lemon flavor with slight earthy spice undertones. The taste of this strain paired with this recipe really brings out a complex tang to the tongue. Super Lemon Haze hollandaise sauce makes the perfect vessel in which to medicate during the breakfast or brunch hours.

Ingredients:

4 egg yolks
1/2 cup melted unsalted
Super Lemon Haze cannabutter  (strength of your choice)
1 tablespoon lemon juice
Salt and cayenne pepper to taste

Directions:

In a stainless steel bowl whisk the four egg yolks and lemon juice together rapidly until the mixture thickens and grows in size. Place this bowl on a double boiler and continue to whisk making sure the mixture does not get too hot. If the eggs get too hot they will scramble (or break) and you will have to start all over again.

Begin to slowly drizzle in the melted Super Lemon Haze cannabutter while continually whisking rapidly. Continue to do this until all the cannabutter is incorporated and the sauce has doubled in volume. Make sure to monitor for any signs of the double boiler getting too hot. Also if the hollandaise sauce becomes too thick you can add a little warm water in to thin it out. Remove from the heat then season with salt and cayenne to your liking. Pour over eggs Benedict or a food item of your choice and enjoy!

photos and recipe © Jessica Catalano | published in Cannabis Now Magazine issue 8 pg. 70