Monday, February 13, 2012

Hollandaise Sauce

                                          Poached egg w/hollandaise sauce over asparagus
4 L. Egg yolks
2 teaspoons lemon juice
8 tablespoons butter
1 pinch salt
1 small pinch cayenne
7 spears of blanch asparagus


Here is where I do things unconventional, my way so to speak. No
need to fuss with a double boiler, place that bowel right on the
heating element. Yep, crazy I know but it works like a charm.

Separate yolk from whites either with your hand or passing the
yolk between each shell half.
Add lemon juice to egg yolks

 
                                                         Whisk egg yolks to a pale yellow directly
                                                          over heat

                                                   Add butter and whisk egg yolks until
                                                   consistency is slightly thick  3-5 min
                                                                       
                                                    Add salt and very small pinch of cayenne
                                                            
                                         In a pot of boiling water drop your egg(s) let cook
                                         2-3 min, remove with a slotted spoon
Place in a bowl of ice water, chill and plate
Enjoy

1 comment:

  1. I love the pictures Mariah! I can't wait to try out the Gumbo recipe :)

    ReplyDelete