Tilted Forum Project Discussion Community  

Go Back   Tilted Forum Project Discussion Community > Interests > Tilted Food


 
 
LinkBack Thread Tools
Old 11-29-2010, 10:43 PM   #1 (permalink)
... a sort of licensed troubleshooter.
 
Willravel's Avatar
 
Hollandaise!

This last Thanksgiving morning, I made homemade eggs Benedict for the family by request. I've never had eggs Benedict before, nor hollandaise sauce, so I relied entirely on Alton Brown for the recipe (which was actually quite simple). The Hollandaise recipe is as follows:

Quote:
Hollandaise Sauce:
3 large egg yolks
1 tablespoon water
1/4 teaspoon kosher salt
1/2 teaspoon ground cayenne, divided
3 to 4 tablespoons freshly squeezed lemon juice strained, divided
8 ounces cold unsalted butter, cut into tablespoon-size pieces
1/4 teaspoon sugar
Whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart saucier for 1 minute.

Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant-read thermometer, approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat and maintaining 120 to 130 degrees F. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.

Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.
It really was very easy and it appeared to be right when I finished it. I tasted it, to determine if it needed more salt, lemon, or cayenne, and it was INCREDIBLY rich. I don't know why I was surprised considering it's like 9/10ths butter, but it was like a spoon of homemade Velveeta or something.

Anyway, the folks who requested it seemed to like it, though I went ahead and just had a poached egg on Canadian bacon on the homemade English muffin, which was delicious. I'm thinking about using Sherry next time (instead of lemon), clarified butter, and I might include an egg white or two to balance things out a bit. I'm also considering applying my experience to finally developing my own Béarnaise recipe.

So, TFoodies, what's your experience with Hollandaise? Do you adore the yellowish, rich sauce? Are you, as I was, a Hollandaise virgin? Or are you a veteran sporting a time-tested recipe all your own?
Willravel is offline  
Old 11-30-2010, 08:31 AM   #2 (permalink)
Kick Ass Kunoichi
 
snowy's Avatar
 
Location: Oregon
Love it, love making it, but don't frequently get the chance to as my husband is not so much a fan of hollandaise. But you know what? I think I might make some eggs florentine for dinner one night this week. Hubby can just eat his without the hollandaise if he wants to. I have done mine in a stainless steel bowl nested inside a saucepan in the past.

The other place I love hollandaise: over fish, especially salmon or halibut. Two of the most memorable meals of my life have been salmon/halibut stuffed with brie cheese and topped with halibut. Yum yum yum.
__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau
snowy is offline  
Old 11-30-2010, 09:36 AM   #3 (permalink)
warrior bodhisattva
 
Baraka_Guru's Avatar
 
Super Moderator
Location: East-central Canada
Hollandaise sauce is one of the many reminders of why we owe French culture a debt of gratitude. It is one of the best substances in the known universe. The French have invented many such substances. This is just one of them.
__________________
Knowing that death is certain and that the time of death is uncertain, what's the most important thing?
—Bhikkhuni Pema Chödrön

Humankind cannot bear very much reality.
—From "Burnt Norton," Four Quartets (1936), T. S. Eliot
Baraka_Guru is offline  
Old 11-30-2010, 11:12 AM   #4 (permalink)
... a sort of licensed troubleshooter.
 
Willravel's Avatar
 
Quote:
Originally Posted by snowy View Post
The other place I love hollandaise: over fish, especially salmon or halibut. Two of the most memorable meals of my life have been salmon/halibut stuffed with brie cheese and topped with halibut. Yum yum yum.
Halibut on halibut? Sounds sexy.

Any recipes or experiences in perfecting recipes you're willing to share?
Willravel is offline  
Old 11-30-2010, 03:59 PM   #5 (permalink)
Getting it.
 
Charlatan's Avatar
 
Super Moderator
Location: Lion City
I love hollandaise sauce but haven't made my own... I think I might have to now.
__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
Charlatan is offline  
Old 11-30-2010, 06:06 PM   #6 (permalink)
Kick Ass Kunoichi
 
snowy's Avatar
 
Location: Oregon
Quote:
Originally Posted by Willravel View Post
Halibut on halibut? Sounds sexy.

Any recipes or experiences in perfecting recipes you're willing to share?
Err, that should read hollandaise My fingers must've been going faster than my brain!
__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau
snowy is offline  
 

Tags
hollandaise

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -8. The time now is 12:53 PM.

Tilted Forum Project

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0 PL2
© 2002-2012 Tilted Forum Project

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 352 353 354 355 356 357 358 359 360