Mostly everything was the same, but this week I made a mock Hollandaise Dill sauce – very mock. ;->
No butter, no eggs – just milk, flour and Havarti cheese, sprinkled with dill weed. If I had thought of it in time, I would have incorporated the fond from the pan where I cooked the ham and pineapple. That would have made it more robust, and would have given it a deeper color. But just the slight flavor of the Havarti and dill was good, too.
There was a fair amount of the “Hollandaise” leftover, so I will likely add some cooked potatoes, onions, and some homemade bone broth to make a nice soup for a lunch of “Soup and Sandwich” today or tomorrow.