AAF’s Recipe of the Day
Written by Asinus Asinum Fricat on June 11, 2008 – 2:53 pm -The perfect Hollandaise, with tricks! When I posted the asparagus story, all I could think of was a nice dollop of Hollandaise sauce over a nice slab of roasted salmon…
For about 4 to 6 persons you’ll need 4 free range egg yolks, 2 tablespoons cream , 1/2 pound butter, 2 tbsp of champagne vinegar, 2 shallots, minced finely, the juice of 2 lemons, salt & pepper to taste, a dash of cayenne pepper (if you feel so inclined) First, I make a small reduction of the Champagne vinegar (a good dry white balsamic will do if you can’t find it), the shallots and the juice of 1 lemon and some cracked pepper. Reduce by a little more than half, till syrupy. Melt the butter slowly, have it ready by your side. Beat the egg yolks with a teaspoon of warm water, add some salt and cracked pepper. If you have a copper bowl, great, if not a thick ceramic bowl that can fit over one of your saucepans half filled with hot water will do the job nicely. Ready? Put the bowl over the saucepan, over medium heat, and whisk until well blended. Add some of the reduction, then some butter.
A Hollandaise should be whisked evenly, vigorously and continually. Do not boil the water or it will curdle. When the eggs have thickened to the consistancy of very heavy cream, take off the heat and begin to add the rest of the butter with one hand, stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. When all the butter has been added, add whatever is left from the reduction, a drop at a time and add the cream for a velvety finish. Add salt and a mere dash of cayenne. If you proceed with care your Hollandaise should not curdle. If it does, however, don’t despair. Finish adding the butter as best you can. Remove sauce to another bowl, put a fresh egg yolk in it. Start over again, using the curdled sauce as if it were the butter.
Tags: Food, Hollandaise Sauce, Recipe
Posted in Diaries |
5 Comments
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Wow! That is great. Does the champagne vinegar make a big difference? I can probably find it at TJ’s but I probably won’t use it much? What other things?
It adds a grander touch but it’s not necessary. I use white balsamic or a walnut vinegar a friend brought back from France.
I’m lazy.
3 egg yolks
3 tablespoons butter
3 tablespoons lemon juice
Melt the butter for about a minute in the microwave oven. Meanwhile, separate the egg yolks and juice the lemons. When the butter is melted, whisk in the egg yolks and lemon juice. Microwave for 30 seconds; whisk vigorously; microwave for another 30 seconds; whisk to finish.
If it breaks, put a touch of cream or half and half in it - maybe a tablespoon at most - and whisk again.
It’s not grand enough to serve to discriminating clientele, but hey, my guys don’t pay me enough to expect grand cuisine for dinner.
It’s called on the hop hollandaise ;.)
Maybe it is just me, but I like my asparagus just lightly salted and cooked with a hint (less than half a teaspoon) of butter. I guess that I just like it just the way it is.
That is not to say that good sauces are important, but for me, naked asparagus is fine. I will file this recipe, because there are lots of things that it would improve. I just do not want to gild the lily. Thank you, my friends, for putting up with me. Warmest regards, Doc.