Ah.....hollandaise sauce. Simply put hollandaise is an emulsion of egg yolk and butter, seasoned with lemon juice, salt and a little white or cayenne pepper.
It is light yellow and opaque, smooth and creamy with a rich, buttery taste and texture.
Hollandaise is one of the five sauces in the French cuisine "mother sauces." Hollandaise sauce is well known as a key ingredient of Eggs Benedict (my Italian styled benedict is shown above) and is simply perfect over steamed or roasted asparagus. But honestly, I could eat it with a spoon. By itself. For the dish pictured above I had a teaspoon or so of pesto in the finished sauce.
There are many methods of making this sauce. I've tried several that require skill to master the correct balance of temperature and timing to prevent the sauce from breaking.
Here's Ina's version which is simple, direct and will make you a star in your kitchen.
No comments:
Post a Comment