Monday, November 15, 2010
Who says you can't save Hollandaise!
Yum! I love Hollandaise. I've tried a bunch of recipes for it, but have to say, the first one I ever tried, from Emeril Lagasse is so far my favorite. The right balance of mustard and lemon with herbs and all that butter! So good.
Even after drenching my eggs in loads of it, I always have some extra and I'm sick of tossing it out! I store it in the fridge and the next day, when I am making a breakfast sandwich, I do this
Smear it all over the bread and once that warm ham egg and cheese hits it, BAM!, it melts and seeps all over and tastes just like Bliss!
You gotta try it!
Hollandaise adapted from Emeril Lagasse:
4 egg yolks
2 teaspoons fresh lemon juice
1 tablespoon water
1 tablespoon dijon
2 teaspoons finely chopped parsley
1/2 pound butter, melted and warm
Set a stainless steel bowl over a pot of simmering water. Be sure the bowl is not touching the water or the eggs could scramble! Whisk the yolks, lemon juice, water, mustard, and parsley together. Whisk the mixture until pale yellow and slightly thick.Remove the bowl from the heat and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated and the mixture is smooth. Season with salt and pepper and chives!
TIP: Don't overmix! The mixture could separate. If this happens add an extra egg yolk OR a teaspoon of water at a time until it comes together again. It can happen to anyone and most times one of these methods will fix the problem!