![]() ![]() Some possibilities from this site are that are quick and high on the comfort zone include this Easy Instant Pot Chicken Korma and Thai Inspired Chicken Noodle Soup. Troubled times make us reach for soothing fare. I don’t think I am the only one craving comfort these days. In short, it is what I call a spring sauce with attitude.įor 15 minutes and pushing a few buttons, I think you get a lot from this peppy rich sauce. However, if you are an eggs benedict fan, this sauce will be your new best friend. Orange bright egg yolks will get you a brighter color. Today on Passion for Food were going to be making easy Hollandaise sauce, both in the blender and the classic double boiler method Is hollandaise sauce as. As for egg yolks, they are a luck of the draw. The result is still a very rich sauce, with a little kick and brightness. My version is a little pink as I use cayenne pepper and a lot of lemon juice. Who knew? This sauce comes to you using her blender technique. In the bowl of a blender (see notes below for tips), combine egg yolks, lemon juice, salt, and cayenne pepper (if using). Maintain the melted butter at this low but warm temperature while you prepare the blender. Reduce the heat if the butter starts to bubble or steam. And recently have been reading up Julia Child’s Mastering the Art of French Cooking. Heat, stirring frequently, until the butter is just melted. I have been doing a lot of borrowing from the libraries. In this case, that is the lemon juice and butter. The reason for this is to create an emulsion you are mixing together two ingredients that are technically unmixable. ![]() In other words a lot of things that is not me. Traditionally the emulsion relies on a lot of beating aka elbow grease. However, a hollandaise uses lemon and butter rather than garlic and olive oil. Hollandaise is in the ilk of an aioli, as in an eggy rich sauce. Truth be told the situation in India is troubling me more than the past year. No family, no pandemic, and a world waiting to be explored. This said, I fell in love with the rich yolky, lemony flavors of Hollaindaise sauce long before I even knew what I was eating. I mean, that belongs to the world of serious cooking. I never thought I would be making let alone posting a recipe for Hollandaise sauce. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |