Hollandaise Sauce fail-free

By this I mean its very easy and I can almost guarantee it won't split or curdle.

For people that aren't familiar with Hollandaise sauce its a buttery sauce made with egg yolks. Almost like a warm mayonnaise if that makes any sense. A sauce like this is know as emulsion, its mixture of two liquids that would ordinarily not mix together, like oil and vinegar.

This sauce one of the main ingredients in the famous eggs benedict but also goes very well over steamed broccoli or asparagus, salmon.
Béarnaise sauce is a derivative of Hollandaise in short it has some reduced vinegar, shallot and the herb tarragon this sauce is undeniably the best sauce to go with steak and chips. In fact I would have to say it would be my last supper. Anyway back to the recipe

Preparation and cooking 10 minutes.

Ingredients:

145g butter ( I love Bandon Co-op butter) melted and cooled slightly

2 egg yolks from large size free range eggs

1/2 tablespoon of Dijon mustard

Juice of 1/2 lemon

Salt and pepper to taste

Method:

Using a food processor whizz up the egg yolks, mustard and lemon juice until the mixture becomes light and fluffy.
slowly pour (I stress slowly) the melted butter through the feed in the processor lid while it's on
When all the butter is in the sauce pour in to a bowl.
Use how you please

Low fat pepper sauce

I was cooking steak for dinner and fancied some pepper sauce,
however I didn't have fresh cream in the fridge so I tried light Philadelphia Cream Cheese. It turned out yum
Half the fat content and I only used
3 ingredients what more could you ask for?
Easy, cheap and low fat.
Here's how I did it.

Serves 4

Preparation and cooking 10 minutes max

Ingredients
1 beef oxo cube
200ml boiling water
1 large tablespoon light Philadelphia cream cheese.
1/2 teaspoon freshly crush black/ green peppercorns
Sea Salt to taste

Method:

Boil the kettle and fill a jug to 200mls
Add the oxo cube stir until dissolved
Put cream cheese in a saucepan
Medium heat
Whisk in the stock
Add pepper
Boil and reduce for 1-2 mins
Check seasoning
Serve.

This sauce could be a base to a quick stroganoff.
Double the recipe
Omit the peppercorns
Add sauté mushrooms and onions a bit of paprika and brandy ( optional)
Season
Either choose beef or chicken
Cook in the sauce
Serve with rice