3/17/2023 0 Comments Bartender mom rim pasteLike Craig says, the sauce goes great on veggies, fish, and eggs. The hot butter and the friction from blending should put the yolks clearly in the “safe” category. An egg yolk is considered cooked enough to be safe at 145. To get the butter nice and bubbly, shoot for 200 degrees (F). And if you are a child, pregnant, or have a compromised immune system, just steer clear. So it looks like you’ve got raw egg yolks in the sauce. Remove cover, turn motor on high and add butter gradually, until mixture thickens. Flick motor quickly on and off twice at high speed. Into container of an electric blender, put two egg yolks, two tablespoons lemon juice, one-quarter teaspoon salt and a pinch of cayenne. Heat one-half cup butter to bubbling do not brown. Instead of the usual procedure that came with a huge possibility of inedible failure, it was made in a blender.Ĭraig Claiborne’s Blender Hollandaise Makes 4 servings. One day while perusing said cookbook, I stumbled upon a recipe for Hollandaise that to me, looked pretty doable. But, as an extreme novice in the kitchen, I took help and inspiration wherever I found it. I also didn’t have a clue that one day I would be a food writer myself. I had no idea that the author was considered one of this country’s all-time best food writers. One month it was a cookbook The New York Times International Cookbook by Craig Claiborne. Not the kind where you sit around in somebody’s living room drinking pinot and discussing the latest Oprah pick. Long ago, my mom belonged to a book club. There are few tragedies as heart-rending as the sight of curdled or separated Hollandaise. It involves a double-boiler and whisking raw eggs over heat while retaining the smooth silky texture. Traditionally, Hollandaise sauce is not the easiest of mothers. Hollandaise is named for the region in Netherlands, either because it was invented there, or because Holland has the best eggs and butter, which are the two main ingredients. It was either invented in the 1600’s or maybe the 1700’s. And although some people might disagree, The Kid and I firmly believe that because of the emulsification in the making of it, mayonnaise belongs in this category as a sort of step-daughter The info on this sauce is all over the place. We are wrapping up with my very favorite, Hollandaise. This is the fifth and final week of our mother sauce series. I’m a big fan of silky, well-made emulsification.That if I can see the finish line and the wait isn’t too long, I enjoy a small amount of not-too-delayed gratification. When I am lucky enough to have potato salad on my plate, I eat everything else then slowly, savoring each bite, consume my potato salad. No matter where, or when, if I’m eating out and there are Eggs Benedict on the menu, I order it.
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