Thursday, 14 March 2013

Hollandaise sauce

Egg and hollandaise sauce

Egg and hollandaise sauce
Normally, hollandaise sauce is made with raw egg yolk, lemon juice, vinegar and (salted) butter, but I didn't have half of those ingredients, so I decided to improvise...

Serves 1

2 egg yolks
pepper, salt, herbs
50g butter,
2/3 tbsp balsamic vinegar

Beat the yolks with their seasoning, until they start to increase in size.
In a small saucepan, heat teh vinegar on a medium heat until it starts to bubble. As it soon as it starts to reduce, pour it into the egg mixture, beating whilst adding.
In the same pan used for the vinegar, melt the butter until it starts to foam, and add into the egg/vinegar mixture, once again whisking at the same time. Never add the egg mixture to the pan as the direct heat will cause the mixture to curdle, resulting in scrambled eggs.

Serve with eggs (poached or dry fried), smoked salmon, and tomatoes softened for 5 minutes in the pan.

When using the traditional hollandaise sauce recipe, you can substitute with lime to add more sharpness.

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