We’re a big fan of the French hollandaise sauce. It’s creamy, smooth, silky, and so luscious over spring green vegetables. What we’re not fans of, however, is what the traditional sauce is made of: all egg yolks and butter. For those trying to watch their cholesterol or dairy intake, this can be a big no-no. So we transformed the hollandaise into something much lighter and healthier, using our Artichoke Lemon Tapenade and delicate Arbequina Olive Oil!
Our tapenades are almost always used in spreads, dips, casseroles, and pastas, but here, we tried something totally new. We pureed the tapenade with olive oil, lemon juice, and mustard until it was a smooth, velvety sauce—just like the French hollandaise! Poured over soft-crisp green beans and snap peas from the farmers’ market, it’s a spring sensation. Enjoy this heart-healthy recipe!
Makes about 4 servings.
Find this recipe at www.theolivepress.com/recipes/view/spring-beans-and-peas-with-artichoke-lemon-sauce