Category: Brunch

Hollandaise Sauce

Yields 1½ cups, 4 Servings
Recipe created by
Sheana Davis
The Epicurean Connection

8 egg yolks
1 teaspoon Dijon Mustard
2 tablespoon lemon juice
1 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon white pepper
Dash of Tabasco

Place the egg yolks in blender or food processor and
blend for 30 seconds.
Add in mustard, lemon juice, salt, pepper and Tabasco
cover, and blend for
30 seconds.

Drizzle melted butter in while blending ingredients and blend for one minute. Taste, adjust seasoning and serve warm.
Store for 1-3 day’s maximum, due to raw eggs.

Winter Nasturtium Mint Pesto

Winter Nasturtium Mint Pesto
Created by Sheana Davis, The Epicurean Connection
Yields 3 cups pesto
1/4 cup green garlic, wine and light green and tender
2 cups nasturtium leaves, stems removed
1 cup fresh mint leaves, stems removed
1/2 cup toasted walnuts
1 cup Epicurean Connection olive oil
1 teaspoon Meyer Lemon juice
1/2 teaspoon Meyer Lemon zest
1 teaspoon Kosher Salt
1/2 teaspoon fresh ground black pepper
Place green garlic, nasturtium leaves, mint leaves and walnuts in a food processor. Chop and drizzle in olive oil. Add lemon juice, lemon zest, salt and pepper and blend until smooth. Taste and adjust seasoning. Serve with fresh vegetable crudite or over warm risotto with asparagus. Enjoy with a glass of Chardonnay.
This recipe, we make in between winter rains and forage the mint and nasturtiums in the creek beds of Sonoma, Napa & Mendocino County.