glitch25: (Default)
[personal profile] glitch25
I really enjoy cooking. I like learning new things and learning how to tweak them to my liking. I like being able to reproduce my successes and learn how best to make things work.

Along those lines, it has come to my attention that there is a significant appreciation for my hollandaise sauce. It is much like others. Rich, creamy, and delicious. But I think the main difference between mine and others is that I don't skimp on the lemon, the salt, or the cayenne. Mine is bold, a little tart, salty, and spicy.

I start with AB's recipe as a guide. You can find it here ----> http://www.foodnetwork.com/recipes/alton-brown/eggs-benedict-recipe-2118606

For me, I end up using more lemon juice, salted butter instead of unsalted (and I don't add the extra salt listed in the recipe to it), and I'm generous with the cayenne. I think one of the other things that makes a difference is that I don't add the sugar to "balance" it back out.

I prepare it a more traditional way using a double-boiler method with a bowl over a strongly simmering pot of water. I feel like I have more control that way then over direct heat even with pulling it on and off. I also remove and replace it as it heats through to keep the temperature even and to not overcook the eggs. I made the mistake once of leaving the sauce to warm over a no-longer-simmering-but-still-hot water, and in no time, I had scrambled eggs. I have since learned to treat it better. :-)

With some smoked salmon as a base protein and a few capers sprinkled over the top of the generously coated eggs Benedict, this is undoubtedly one of my favorite breakfast meals to make.
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