Hollan-daze!
My very good friend Jerry has been wearing me out (just kidding) recently about a Hollandaise recipe I showed him years ago. Everyone should know what Hollandaise is, that creamy yellow sauce served on Eggs Benedict. It's fantastic on asparagus (which is in season), broccoli, and a host of other veggies. He suggested I post it to my blog, but I told him that I couldn't give away all my secrets. After a brief moment of Zen contemplation, I realized that I'm a selfish dumbass and holding back this recipe would create suffering in the world. I can't have that on my conscience, so I'm gonna share it. It's so easy I must first say not to blame me if your cholesterol shoots up because you will want to put it on everything. All you really have to remember is 3-2-1.
3 egg yolks - 2 tablespoons of lemon juice - 1 stick of melted butter
First off, this recipe is done in a blender, which aids in the ease and makes the whole thing really fast to make. Have everything you need ready to go before you begin, which is known as 'Mis en Place', if you want to be all fancy French about it.
Put the yolks and lemon juice in the blender and run at a fairly low speed. (If your blender lid has a center cap that is removeable, go ahead and take that out.) Now SLOWLY pour the melted butter through the hole in the lid as the blender is running. It should all come together instantly. If the mixture is too thick, you can thin it with a little water, maybe a tablespoon at the most. Season it with a little salt and some finely ground pepper. Viola! That's it. Super easy!
Jerry also wanted me to post a Bernaise sauce recipe too. Bernaise is simply a reduction of shallots, tarragon, and wine vinegar, that is then folded into a Hollandaise. My measurements aren't quite as precise as the previous recipe, but it should be pretty close.
Boil 1 tablespoon finely minced shallot with 1 tablespoon minced fresh tarragon (1/2 T if using dried) and about 1/4 cup of wine vinegar and 1/4 cup dry white wine until the liquid reduces to about 2 tablespoons. Now stir this mixture into your hollandaise. Ba-da-bing! I love Bernaise on filet mignon and fish.
See how easy these are? I now feel better by sharing these with the world. Now your job is to actually MAKE these and tell me how it goes. Better yet, tell all your friends to read these easy instructions and to make it too. Everybody get sauced!
Ciao down!
Penn
3 egg yolks - 2 tablespoons of lemon juice - 1 stick of melted butter
First off, this recipe is done in a blender, which aids in the ease and makes the whole thing really fast to make. Have everything you need ready to go before you begin, which is known as 'Mis en Place', if you want to be all fancy French about it.
Put the yolks and lemon juice in the blender and run at a fairly low speed. (If your blender lid has a center cap that is removeable, go ahead and take that out.) Now SLOWLY pour the melted butter through the hole in the lid as the blender is running. It should all come together instantly. If the mixture is too thick, you can thin it with a little water, maybe a tablespoon at the most. Season it with a little salt and some finely ground pepper. Viola! That's it. Super easy!
Jerry also wanted me to post a Bernaise sauce recipe too. Bernaise is simply a reduction of shallots, tarragon, and wine vinegar, that is then folded into a Hollandaise. My measurements aren't quite as precise as the previous recipe, but it should be pretty close.
Boil 1 tablespoon finely minced shallot with 1 tablespoon minced fresh tarragon (1/2 T if using dried) and about 1/4 cup of wine vinegar and 1/4 cup dry white wine until the liquid reduces to about 2 tablespoons. Now stir this mixture into your hollandaise. Ba-da-bing! I love Bernaise on filet mignon and fish.
See how easy these are? I now feel better by sharing these with the world. Now your job is to actually MAKE these and tell me how it goes. Better yet, tell all your friends to read these easy instructions and to make it too. Everybody get sauced!
Ciao down!
Penn
How can I keep a girl-ish figure with this kind of torture?! I guess I will settle for satisfied taste buds and a forty-ish figure...
ReplyDeleteRecipes copied & posted on the fridge. Thank you very much.