Meyer Lemon Hollandaise

The taste of a Meyer lemon is a testament to the mystic powers of the earth. How is something that delicious born from the soil? Where conventional lemons fail us, the Meyer lemon uplifts and stands alongside the most distinguished. A fruit, so floral, so tart with a wink of sweetness sends neurons right to the pleasure center. When I lived in California, I came to understand that Meyer lemons were in a class of their own. When I worked at Chez Panisse they wielded Meyer lemons with such vibrancy. Now that I’ve made a recipe featuring Meyer lemons, count me in on the board for the next meeting.

Hollandaise is something I want to make once a year. I truly have no desire to whip an emulsion outside of my annual obligation. The aspirational aspect of making hollandaise is pure vanity at this point. I am merely testing myself to see if I can still make the damn sauce or not. Something changed this time though. I know I owe it all to the Meyer lemon itself, but this is one of the easiest versions of hollandaise I’ve made. Beautifully bright, warm from cayenne and just enough salt to tempt you back for more.

I can imagine this Meyer lemon hollandaise blanketing some thinly sliced smoked salmon, coating a caramelized scallop or even spooned onto some warm asparagus. I chose to serve it on crispy toast with marinated spinach, jambon de Paris and poached eggs. Do I eat this way often? No. Does this make me want to eat this way more often? Yes. The season for Meyer lemons is now, treat yourself to a few. For this recipe you just need one.