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Hollandaise sauce made real easy
February 23, 2012, Thursday
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Print Edition
Print Edition
HOLLANDAISE sauce is one of the five mother sauces in French haute cuisine. It really isn't as difficult as people might think. It's just an emulsion of egg yolk and butter, like making a loose mayonnaise.
There are a few different methods to create the best, most creamy with that perfect touch of lemon sauce. We present a recipe that is the easiest while still creating a very creamy and separation-free sauce.
There are many ways to poach an egg - some are very complicated and can get a bit frustrating. This is simply the one that works for us. No plastic wrap, no whisking.
Eggs Benedict with Hollandaise Sauce
Ingredients:
2 eggs plus 3 egg yolks; 4 pieces Canadian bacon; 2 English muffins (or toast); 12 tbsp butter (1 1/2 sticks); 1/2 juice of a lemon; 2 tsp vinegar; a few scapes (stalks) of chives, chopped; pinch of cayenne pepper; kosher salt; freshly ground black pepper
Preparation:
Melt butter in microwave. Place egg yolks, lemon juice, cayenne, salt and freshly ground black pepper in a blender. As blender is running, slowly pour the hot butter in and blend until sauce is thick and creamy, about 45 seconds. Keep the sauce in the blender until ready to use.
*If the sauce thickens before using, add 1 tablespoon hot water and blend for a few seconds.
Bring a small saucepan of water to a boil and add the vinegar. Using a spoon, swirl the water to form a whirlpool. Break the egg into the middle of the whirlpool and cook for 2-3 minutes. Repeat with the second egg, re-swirling the water as you slide in the egg.
Toast and butter muffins or toast rounds (Jesse uses the top of a pint glass to cut rounds). Warm ham quickly in a sauté pan. Put a slice or two of ham on top, top with egg and spoon over hollandaise sauce. Hollandaise should not be hot or cold, just slightly warm. Garnish with chopped chives and serve immediately.
Asparagus:
Break off tough ends and peel the bottom skin with a peeler. In a small pot, boil the asparagus for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking. Drain on a paper towel-lined plate. Season with olive oil, lemon juice, kosher salt and freshly ground black pepper.
Home Fries:
Dice 2 medium potatoes, large dice and skin-on. In a small pot, boil the potatoes for 6 minutes or just until above mashing point, then drain. Heat a saute pan on medium-high heat, add olive oil, butter, potatoes, a few garlic cloves, 1 sprig of rosemary and a pinch of ancho chili powder. Fry until fragrant and brown on all sides. Season with salt and pepper to taste.
Jesse & Stephanie
E-mail: artisanfoodsinc@gmail.com
There are a few different methods to create the best, most creamy with that perfect touch of lemon sauce. We present a recipe that is the easiest while still creating a very creamy and separation-free sauce.
There are many ways to poach an egg - some are very complicated and can get a bit frustrating. This is simply the one that works for us. No plastic wrap, no whisking.
Eggs Benedict with Hollandaise Sauce
Ingredients:
2 eggs plus 3 egg yolks; 4 pieces Canadian bacon; 2 English muffins (or toast); 12 tbsp butter (1 1/2 sticks); 1/2 juice of a lemon; 2 tsp vinegar; a few scapes (stalks) of chives, chopped; pinch of cayenne pepper; kosher salt; freshly ground black pepper
Preparation:
Melt butter in microwave. Place egg yolks, lemon juice, cayenne, salt and freshly ground black pepper in a blender. As blender is running, slowly pour the hot butter in and blend until sauce is thick and creamy, about 45 seconds. Keep the sauce in the blender until ready to use.
*If the sauce thickens before using, add 1 tablespoon hot water and blend for a few seconds.
Bring a small saucepan of water to a boil and add the vinegar. Using a spoon, swirl the water to form a whirlpool. Break the egg into the middle of the whirlpool and cook for 2-3 minutes. Repeat with the second egg, re-swirling the water as you slide in the egg.
Toast and butter muffins or toast rounds (Jesse uses the top of a pint glass to cut rounds). Warm ham quickly in a sauté pan. Put a slice or two of ham on top, top with egg and spoon over hollandaise sauce. Hollandaise should not be hot or cold, just slightly warm. Garnish with chopped chives and serve immediately.
Asparagus:
Break off tough ends and peel the bottom skin with a peeler. In a small pot, boil the asparagus for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking. Drain on a paper towel-lined plate. Season with olive oil, lemon juice, kosher salt and freshly ground black pepper.
Home Fries:
Dice 2 medium potatoes, large dice and skin-on. In a small pot, boil the potatoes for 6 minutes or just until above mashing point, then drain. Heat a saute pan on medium-high heat, add olive oil, butter, potatoes, a few garlic cloves, 1 sprig of rosemary and a pinch of ancho chili powder. Fry until fragrant and brown on all sides. Season with salt and pepper to taste.
Jesse & Stephanie
E-mail: artisanfoodsinc@gmail.com
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