"Day
one. 364 days to go. I cooked artichokes with Hollandaise Sauce, which is
melted butter that's been whipped into a frenzy with egg yolks until it died
and gone to heaven. And let me say this. Is there anything better than butter?
Think it over. Every time you taste something that's delicious beyond
imagining, and you say, "what is in this?" The answer is always going
to be "butter." is a quote recited from the actress Amy Adams,
playing as Julie in the 2009 film, Julie & Julia.
This recipe I only attempted after watching the movie that inspired the making of my blog, Julie & Julia. Although I am extremely gluten & dairy-intolerant, I made this one for my husband and son.
It's a way more simpler dish than I expected it to be. Although some may have to add extra egg yolks if it becomes curdled, it's not as difficult as imagined. I ultimately went by all the recipes online and had to add an extra egg yolk to avoid curdling.
I have seen this dish on such shows as Master Chef and figured that it was a sophisticated and complicated recipe to create. This is not the truth... at all. And I even recommend it for anyone who loves BUTTER and wants to try something new on their breakfast or vegetables!
When telling my mother what I made the family for lunch, she responded with a skepticism about what it even was. I think everyone sort of views this recipe as a more "snobbish" or "crowd-pleasing" sauce that only rich people eat. This should not be the case, EVER! It's actually quite a cheap and relatively simple recipe. Only using egg yolks, lemon juice and seasoning, this at least, should be a recipe to try!
(used a lot of butter when frying and then baking the asparagus)
Ingredients:
4-5 egg yolks (used 5 egg yolks)
juice from half of a lemon
1/2 cup melted butter (or 1 stick)
cayenne pepper; about 1 small teaspoon
pinch of salt
Separate the egg yolks from the egg whites. Set aside egg yolks. To not be wasteful, you can save the egg whites for fried eggs on toast or as you please...
In a stainless steel bowl, whisk the egg yolks and fresh lemon juice until the mixture becomes thicker in consistency.
Boil water in a frying pan. Place the thick lemony-yolk mixture above the boiling water and whisk rapidly. (Make sure the stainless steel bowl does not touch the boiled water. You can use a double boiler instead as well. Make sure the eggs do not cook through!) Then add the melted butter while continuing to whisk. Also, add in cayenne and salt. Remove from heat. Add over your desirable foods. Some smother the rich, ambrosial Hollandaise sauce over...
... cooked asparagus
... cooked artichokes
... cooked brussel sprouts
... eggs benedict
... (and I have even read is amazing over) grilled fish...
... and many more...
ENJOY!
No comments:
Post a Comment