Hollandaise Sauce
Pineapple relish
- 2 TBSP LEMON JUICE
- 3 EGG YOLKS
- PINCH OF NUTMEG, grated
- 100 GR BUTTER, melted
- 1 ONION, chopped
- 1 CHILI PEPPER, chopped
- 1 CLOVE GARLIC, mashed
- 1 TBSP SUGAR
- 2 TBSP VINEGAR
- 1/2 TSP SALT
- 100 GR PINEAPPLE, fresh or canned
- 1 TBSP MUSTARD
Mix the lemon juice with the egg yolks, the nutmeg (and pepper and salt) and 2 tablespoons water and beat for 30 seconds, add the butter and heat slowly, stirring all the time until the sauce thickens.
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Fry the onion, the chili pepper and the garlic for a few minutes. Add 100 gram water, the salt, the sugar and the vinegar and cook for 20 minutes. Add the pineapple and puree in the food processor. Stir in the mustard. Good with hotdogs.
Relish is more or less the same as chutney; the cooking time may be a bit shorter though. Therefore, chutney is normally softer and the sugar may be caramelized.
Chutney comes from the Indian "chatni", which means "strongly spiced". Normally, it is made out of fruit pieces, vinegar, sugar, peppers and/or other spices.
Chutney is nice with Indian food but also as a replacement of mustard with cheese.
Salsa has most probably an Aztec Indian background and is made of tomatoes and chillies as main ingredients. Salsa means "sauce". Salsa is cooked shortly and is not sweet or caramelized.