lsutiger
Assistant Cook
I was just wondering if anyone knows why you need to clarify the butter.
tellytez said:from what I've learned in school, we only clarify butter to get out the fats. It will be the white foam on top.
I'm all with you on the hollandaise sauce. The problem is it's such a tasty sauce... especially as béarnaise.VeraBlue said:You can do it if you like, but it's not a completely necessary step. It won't change the flavour or thickness overmuch. I've always been satisfied with the end result as long as the butter was room temperature.
For what it's worth, I loathe making hollandaise sauce. It's hard to hold, which means that you have to get involved in a project just before service/serving. Sure, you can hold it, but it's just one more thing to keep an eye on as you are usually doing everything else. Nothing worse than a broken sauce.
I did make a killer lime/cilantro hollandaise once... Came out lovely.
Hades said:I'm all with you on the hollandaise sauce. The problem is it's such a tasty sauce... especially as béarnaise.
As far as your lime-cilantro hollandaise is concerned: did you make it "to taste" or did you keep ratio's or write a recipe? And if so, would you mind sharing it? Pretty please?
VeraBlue said:Good morning Hades
"... I just made it up to go with poached eggs I served with chorizo and cornbread. ......and accompanied by bloody marys"
i'm droolin' here. if i could get my hands on some chorizo, i'd whip some up next weekend, but seeing as i can't, i've got just one question. what's your address vb?
mmmmmmm.... cornbread, chorizo, poached eggs and lime-cilantro hollandaise. Sounds great I'm going to give it a try soon. Thanks Vera.VeraBlue said:Good morning Hades
I had no recipe for that particular sauce, I just made it up to go with poached eggs I served with chorizo and cornbread. I followed my basic recipe and substituted lime juice for the lemon juice. Just before service, I added the zest of the lime and 2 tablespooons chopped cilantro. It was great...and accompanied by bloody marys
philso said:VeraBlue said:Good morning Hades
"... I just made it up to go with poached eggs I served with chorizo and cornbread. ......and accompanied by bloody marys"
i'm droolin' here. if i could get my hands on some chorizo, i'd whip some up next weekend, but seeing as i can't, i've got just one question. what's your address vb?
I'm in northern New Jersey....if you start out now, I'll have breakfast waiting for you in 24 hours!
Hades said:mmmmmmm.... cornbread, chorizo, poached eggs and lime-cilantro hollandaise. Sounds great I'm going to give it a try soon. Thanks Vera.
I'll give the Bloody Mary's a go too... never had one in all my life