hollandaise sauce

Eggs Benedict

There’s a window between around 25 December through to 25 January where my favourite post Christmas game is ‘#101 ways with ham’. When others are bemoaning yet another ham sandwich I’m thinking about a new and fabulous recipe for using ham leftovers in unique and creative (this is a sad but true story).

Now historically my version of a bad start to the weekend is a sink full of breakfast dishes which is why heading out for brunch is often the better option however the sous chef in my life has a fierce repertoire of morning meals and his scrambled eggs is better than most cafes.

I challenged him to the most decadent of brunch options including hollandaise source from scratch. He agreed and holy heart attack is was absolutely divine.

If you’ve leapt out of bed and are up for a culinary challenge, why not try this recipe. It’s easier then you think (apparently) and delicious.

Hollandaise Sauce

  • 500ml white wine vinegar
  • 1 tbsp peppercorns
  • A bunch tarragon
  • 3 large free-range egg yolks
  • 200ml melted unsalted butter
  • 2 tbsp lemon juice (or to taste)

METHOD

  1. Boil the vinegar together with peppercorns and tarragon, Reduce by half. Strain and reserve.
  2. Boil a large pan of water, then reduce to a simmer.  Place a heat proof bowl over the simmering water and whisk together the yolks and 2 tsp of the reduced wine vinegar.
  3. Beat until the mixture gets a bit foamy. Don’t let it get too hot – take it on and off the heat while you whisk.
  4. When you have golden foam whisk in a small ladle of the warmed butter, a little at a time, then place back on the simmering water. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and the sauce is a similar thickness Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

Watch outs: Be patient, the whisking to get the egg yolks foamy (a sabayon) can take a little time and patience.

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