Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
In a pinch, I've used just mayo with some lemon juice.
...get it freshly made from a deli.
You can buy it at a deli!?
What I am about to tell you goes totally against all my training, but it is the way my mother taught me to make hollandaise and it works 99.9% of the time.
Measure 1/2 cup of butter and cut in half (make sure it is cold). Place two egg yolks and 1 tbsp of lemon juice in a small heavy bottomed pot and mix together. Add one piece of butter and stir with a fork in the butter on medium to low heat until the butter is completely melted and incorporated. Add the second piece of butter and keep stirring it in until it is all melted. Switch to a wooden spoon until it is smooth and thick but not too long or it will separate. You can always "bring it back" by reheating it and adding more butter if necessary.
(shh, don't tell my culinary instructor! )
Mm, eggs benedict. I have never tried making my own sauce. I am a huge fan of Béarnaise sauce instead of hollandaise.. is that wrong lol.. I just love the parsley.
What I am about to tell you goes totally against all my training, but it is the way my mother taught me to make hollandaise and it works 99.9% of the time.
Measure 1/2 cup of butter and cut in half (make sure it is cold). Place two egg yolks and 1 tbsp of lemon juice in a small heavy bottomed pot and mix together. Add one piece of butter and stir with a fork in the butter on medium to low heat until the butter is completely melted and incorporated. Add the second piece of butter and keep stirring it in until it is all melted. Switch to a wooden spoon until it is smooth and thick but not too long or it will separate. You can always "bring it back" by reheating it and adding more butter if necessary.
(shh, don't tell my culinary instructor! )
What I am about to tell you goes totally against all my training, but it is the way my mother taught me to make hollandaise and it works 99.9% of the time.
Measure 1/2 cup of butter and cut in half (make sure it is cold). Place two egg yolks and 1 tbsp of lemon juice in a small heavy bottomed pot and mix together. Add one piece of butter and stir with a fork in the butter on medium to low heat until the butter is completely melted and incorporated. Add the second piece of butter and keep stirring it in until it is all melted. Switch to a wooden spoon until it is smooth and thick but not too long or it will separate. You can always "bring it back" by reheating it and adding more butter if necessary.
(shh, don't tell my culinary instructor! )
In the winter time I make many things that resemble eggs benedict on Sunday mornings, but I seldom make the real thing.
One of the best is to use a package of frozen creamed spinach instead of the Hollandaise.
I have used cheese sauce, salsa, and marinara. I also have used a large mushroom cap, bacon or a small steak in place of the ham. The only real constant is the poached egg. It really depends on whats in the fridg. and how deep the snow is.
Mm, eggs benedict. I have never tried making my own sauce. I am a huge fan of Béarnaise sauce instead of hollandaise.. is that wrong lol.. I just love the parsley.
In the winter time I make many things that resemble eggs benedict on Sunday mornings, but I seldom make the real thing.
One of the best is to use a package of frozen creamed spinach instead of the Hollandaise.
I have used cheese sauce, salsa, and marinara. I also have used a large mushroom cap, bacon or a small steak in place of the ham. The only real constant is the poached egg. It really depends on whats in the fridg. and how deep the snow is.
Did you know that each one of those variations (and a few others, as well) all have their own names? Egg "something-or-Other?" Don't recall what they all are, but when you sub an artichoke bottom for the English Muffin, it becomes Eggs Sardou. With Spinach, it's Eggs Florentine. When you sub salmon for the Canadian bacon, it becomes Eggs Royale. with Lobster, it's called Lobster Benedict. And if you don't find a name for the variation you like best, you can make one up yourself!
Because Hollandaise is a very sacred sauce in the culinary world and it must be made a "certain way".and this is a culinary sacrilege because...?
Béarnaise is usually made with tarragon, not parsley.
I've never tried the salsa will give it a go. It's also good with a potato cake in place of the muffin and cheddar sauce on top.
i make a yummy breakfast our of english muffins, fried egg, creamed spinach and cheese. oops forgot the Canadian bacon. what would we call that?