Since 1593, Hollandaise sauce has been thought of as a rare and precious treat reserved for company or special occasions. This recipe makes it ridiculously simple to
change your same old, same old Tuesday night chicken into Wow.
While you are at it, make a double batch of hollandaise to have in the fridge ready to
jazz up a piece of fish, chicken breast or steamed vegetables later in the
week…add capers for “Sauce Aux Capres”…a dab of tomato puree for lovely rose
colored “Sauce Choron" and some minced tarragon for a creamy, delicious Bearnaise sauce.
Divinely Easy
Hollandaise Sauce
3
large egg yolks
2
tbsp fresh lemon juice
1/2
cup melted unsalted butter
salt
black
pepper
Blend
the egg yolks and lemon juice in a blender or food processor.
With
the motor running, slowly trickle in the melted butter in a very thin
stream.
Stop as soon as the sauce has emulsified.
Poached Eggs on
Artichoke Hearts with Hollandaise Sauce
~Acids help proteins coagulate, so adding either vinegar or lemon
juice to egg poaching water helps the eggs keep it together…thank you Marc
for this little trick.
|
4
eggs
1
tsp white vinegar
4
artichoke bottoms, canned
Hollandaise
sauce…see below
Butter the bottom of a 2-quart heavy saucepan.
Add
2” of water.
Add
vinegar and bring to a simmer over medium heat.
Break
eggs and gently slide into the water one at a time.
Keep
water at barely a simmer until the whites are firm, about 2 minutes.
Put
artichoke bottoms on a plate.
Using
a slotted spoon, remove an egg from the water, dribble a second or two, then
place on top of the artichoke heart.
Top
with generous dollops of Hollandaise sauce.
From "Love fest" by Mango Dragonfly...available on Amazon.
www.mangodragonfly.com
No comments:
Post a Comment