Yield: 28 3-oz. portions. Serve with pan-seared salmon fillets finished in the oven until internal temperature reaches 155°F.

1 8-oz. package RC Hollandaise Sauce Mix

1½ qt. cold water

1 lb. butter

7 oz. RC Pesto di Pomodoro

8 oz. fresh lemon juice

zest of 2 lemons

Add RC Hollandaise Sauce Mix to cold water in a stainless steel pot (not iron or aluminum). Stir briskly to dissolve. Place pot in a larger pot of boiling water and stir until mixture is smooth and has been warmed to 160°F. Whisk in butter until smooth and return to double boiler and heat to 160°F. Whisk in RC Pesto di Pomodoro, fresh lemon juice and zest. Reserve for service.