Seared Chilled Asparagus with Mock Hollandaise

HAVING SOME friends over in a little while for a light supper, and I do mean light. The temperatures here have been heating up and with all the rain lately the humidity has been steamy. All this to say that a cold plate is in order. The menu: chilled asparagus with mock hollandaise, cold sliced chicken and cold roasted tomatoes served with a light, cool, very dry Sauvignon Blanc from Chile. Will be back later with a recipe for the mock hollandaise....

...... I forgot to take any food pics tonight, but want to give you a recipe---for mock hollandaise sauce---that I've been asked for more than anything else over the years.

Quick, Easy Mock Hollandaise

2-3-4 T Hellmann's Mayonnaise
Olive oil (or if you must, several T real butter---melted)
Sea salt
Pepper
1-2 T Lemon juice
Dill weed
Paprika (optional)

Put mayonnaise in small bowl first; begin to add olive oil (or melted butter) to mayo slowly and stir as sauce thins. Please note: never do the reverse and add mayo to olive oil as it will curdle.

Stir oil or butter into mayo until it is thinned to the consistency you desire.

Then add condiments: I prefer a good pinch or two of salt (make it as salty as you like), a squeeze of lemon (make it as tart as you like) and lots of dill and paprika stirred in. You can get creative and add other things you like ( like garlic, curry, turmeric, dry mustard, Parmesan, just to name a few). But that's the basic recipe.

You can serve this over aspargus, fish, salmon, roasted vegetables and tomato aspic just to name a few. Bon appetit.