Seriously! All you need is a whisk and a blender. (Sarcasm friends, in case you weren't sure).Īll of that conspires together to mean that I only ever enjoy hollandaise sauce about once a year. Just, go read Kitchen Confidential and you'll understand. Honestly, you should never eat restaurant hollandaise sauce. Luckily we can have it when we have brunch at a fancy restaurant, right? WRONG. And it doesn't keep well, so you have to eat ALL of it or else throw it away. And sometimes, it doesn't come out and it curdles. It's just, you know, such a hassle to make. So lemony, so buttery, so velvety drizzled over asparagus or poached eggs. Can I console you a hollandaise sauce recipe? Because you have to make hollandaise if you are going to make eggs benedict, right? See, there's a purpose to the meanness. Serve sauce immediately.I'm going to tease you with eggs benedict but not give you a recipe until tomorrow. Season with salt or here is when I would do like a quarter teaspoon of mustard powder. Slowly whisk in melted butter until thickened. Remove from heat, and stir in lemon juice. In the top of a double boiler or your make-shift version set over a pan of simmering water, whisk egg yolks with water, whisking constantly, until mixture thickens, about 4 minutes (I know this feels like 40 minutes, but keep going!). Instructions, courtesy of Martha Stewart: 1/2 cup (1 stick) unsalted butter, melted.1 1/2 tablespoons freshly squeezed lemon juice.3 large egg yolks (from room temperature eggs!).I didn’t do it, but I probably will in the future. I think adding a little mustard powder would make the butter flavor really stand out.I do 30 seconds then increments of 10 seconds. If you’re going to melt your butter in the microwave, do it cautiously as butter explosions are possible (I speak from recent experience).I tried to slack off and that smart husband of mine told me I should probably keep whisking in case it got even thicker (which it did). You really must whisk the whole time and 4 minutes is really 4 minutes.I have made this mistake a whoooole bunch of times and the hollandaise never sets up. Don’t try to pull them straight from the fridge.
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