Happy New Year! For a delicious brunch to start off 2012 we made Montreal bagels (the greatest bagels on the planet) with poached eggs and Hollandaise sauce. One of my favourite food writers Mark "Bitty" Bittman believes Hollandaise sauce is a once or twice a year luxury - so I may have almost reached my limit 12 hours into the new year! But at least I'm off to a fabulous start this year!
We poached the eggs according to Bitty's instructions in How to Cook Everything Vegetarian and then made blender Hollandaise sauce. We followed Ina Garten's recipe for Hollandaise, though it is almost identical to Bitty's, it yields a more manageable third of a cup instead of a full cup. I thought it was a bit too lemony though, so next time I'll cut back slightly on the lemon juice.
Blender Hollandaise
Ingredients
1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons butter
1/2 teaspoon salt
Method
Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
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