KEWPIE Hollandaise Sauce Recipe

Creator: @samthecookingguy
Recipe: Salmon Benedict – with KEWPIE ‘Shortcut’ Hollandaise

Makes 4 benedicts

KEWPIE Shortcut Hollandaise Sauce Recipe

Ingredients

• 3/4 cup KEWPIE Mayonnaise
• 2 tbsp warm melted unsalted butter
• 2 tbsp lemon juice
• 1 tsp white miso
• 1/4 tsp soy sauce
• Pinch cayenne
• Freshly ground white pepper
• 1 to 2 tbsp warm water, as needed

Instructions

1. Whisk KEWPIE Mayonnaise and butter together until smooth
2. Add lemon, miso, soy, cayenne, pepper and whisk again until incorporated and glossy
3. Add warm water a little at a time until spoon-able or pourable, your call
4. Keep warm, not hot. If it thickens too much, loosen with a teaspoon of warm water

5. It should coat the back of a spoon and slowly drip

Ingredients Benedict

• 4 eggs
• Vinegar
• 4 slices thick cut brioche bread
• 3 tbsp KEWPIE Mayonnaise
• 8–12 ounces lox
• 1 tsp wasabi paste + water for thinning
• Diced green onion & furikake for serving

Instructions

1. Bring a saucepan of water to a gentle simmer, and add the vinegar, stir
2. Crack each egg into a small bowl
3. Stir water gently to create a mild vortex, then gently slip the egg in and cook 2 1/2 to 3 minutes – you want the whites to be set, and the yolk runny
4. Remove to paper towel-lined plate
5. Spread mayo on only one side of the bread, cook in a non-stick pan until golden, then flip and repeat
6. Mix wasabi with warm water to thin slightly, then lightly brush a whisper of the wasabi mixture onto the toast
7. Layer smoked salmon generously, place poached egg on the salmon, spoon warm KEWPIE hollandaise over the top – finish with furikake and a few scallions