Thursday, October 20, 2011
Hollandaise Helps Any Egg
Carolyn Sanders returned to our class yesterday with a demonstration of how to make Hollandaise sauce. It was awesome! So we created the perfect egg dish, Eggs Benedict, with the perfect poached eggs, English muffins , asparagus and Canadian bacon. With the sauce, we really had something! Next week she promises to teach us how to make fried green tomatoes, with tomatoes from her garden. Yesterday's demonstration also included my famous mashed potato omelet with sour cream and scallions. There was a real comfort food feeling at the cottage yesterday.
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Was this the traditional stovetop method for Hollandaise? Or the quick-and-easy blender approach?
ReplyDeleteThis would be the blender method. Two sticks of melted butter, very hot and bubbling, slowly added to a mixture already in the blender of two lemons juiced and four besten eggs. Once the butter is blended, back the whole thing goes to the pot and is stirred constantly until the whole thing thickens. I can't imagine how the original method can result in anything better.
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