Mock Hollandaise

A fast, foolproof version of the French classic plus two delectable variations.

Makes 1 ¼ cups.

¾ cup mayonnaise or salad dressing
½ cup milk
1 tablespoon lemon juice
½ teaspoon salt
1/8 teaspoon pepper

Procedure:

Combine the mayonnaise or salad dressing, milk, lemon juice, salt and pepper in a small saucepan. Heat slowly, stirring constantly, just until hot. Serve hot, over cooked asparagus.


Variations:
Curry A La Crème

Procedure:

Combine ¾ cup mayonnaise or salad,1/2 cup milk and 1 teaspoon of curry powder in a small saucepan. Heat slowly, stirring constantly, just until hot. Serve sauce hot, over cooked whole onions. Makes about 1 ¼ cups.

Savory Mustard

Procedure:

Combine ¾ cup mayonnaise or salad dressing, ¼ cup milk and 2 tablespoons prepared horseradish-mustard in a small saucepan. Heat slowly, stirring constantly, until hot. Serve
hot, over cooked carrots. Makes about 1 cup.