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Happy Hollandaise!
May. 21st, 2017 09:15 pmI 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.
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.
