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Archive for the ‘Sauces’ Category

It has been my “go to” breakfast/ brunch order for ages now but have never made it before. Now I can add Hollandaise sauce to my repertoire and it really isn’t as scary as you may think. Follow these instructions and you’ll be fine.

Ingredients (for the Hollandaise sauce)

serves 4

  • 2 egg yolks
  • 110 g butter
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • salt and pepper

for the rest

  • bacon
  • english muffins, crumpets or toast
  • 4 free range, very fresh eggs

Method

Make your Hollandaise sauce. In a blender, blend the egg yolks, a pinch of salt and a little pepper for a minute on the highest setting. At this point, put your bacon under the grill and get that cooking. Boil the vinegar and lemon juice in a pan until bubbling and add to the mixture while blending, then stop. Melt your butter in a pan until it starts to foam.

Then with the blender on its highest setting slowly add the butter. This should take a few minutes. When this is done pulse the mixture once more for a few seconds and you’re done. Now poach your fresh eggs and assemble the ingredients to form something that resembles the picture.

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We followed Julia Child’s mayonnaise recipe. It’s the most detailed, step by step explanation I’ve ever followed but it’s definitely necessary to make mayonnaise. This makes roughly 1 cup of mayonnaise. To make more see ratio chart here.

Ingredients

  • 2 egg yolks
  • 1 cup of oil (We used olive oil, but be careful. We learned that olive oil is basically fruit juice and therefore can go bad and have a rancid after taste. Try to find the freshest olive oil you can).
  • 2 to 3 tablespoons lemon juice or vinegar
  • ½ teaspoon salt
  • 1 teaspoon mustard

Method

These are her directions for hand-beaten mayo. There are different directions if you want to use an electric blender.

It’s very important that all your ingredients be room temperature. If your oil is cold, heat it until it’s tepid. It is also recommended that you heat your bowl in warm water and then dry it off before you put the eggs in.

Take your 2 eggs and separate the whites from the yolks. Put the yolks in a bowl and beat with a whisk for 1 to 2 minutes until they are thick and sticky. Add 1 tbsp of lemon juice or vinegar, salt and mustard. Beat for 30 seconds.

Now that the egg yolks are thick they can absorb the oil. Eggs can’t absorb too much oil too quickly, so you must be patient or your mixture will curdle. To prevent curdling, Julia recommends taking a spoonful of oil out of the measuring cup and placing the spoon over the bowl of yolks. Add the oil drop by drop, stirring constantly, until you’ve used up 1/3 to ½ of your oil. At this point you’re safe and you can add the rest of the oil a tablespoon at a time until it’s all incorporated. The sauce should be thick and sort of stiff. You can add another tablespoon of lemon juice as well as more salt and mustard.

Beat in 2 tablespoons of boiling water. This will also help prevent curdling.

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