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I have never tried hollandaise sauce until last night!!!! I have never ordered an Eggs Benedict. Why with all the food in the world that I have enjoyed have I never tried this amazing sauce? Because to be perfectly honest I have no idea!... I spent most of my adult life so far eating a rather low fat diet but I would have tried it I am sure but I never thought of it as something I wanted to eat. Well the fresh Yakima asparagus are in. This weekend I went to the local farmers market with a good friend and found the most amazing asparagus I have ever seen!!! It is a good year in Washington state for asparagus :icondance. I try to put of buying asparagus during the rest of the year so I can enjoy the spring flush that is just the best of what asparagus should be. I can not explain it but even though it is in the market all year now, but you know what I mean if asparagus grows where you are and you buy it when it is ready!!!! There is absolutely nothing else like it. To be perfectly honest I never felt that asparagus was in need of anything on it! I like it raw, steamed alone ( for exactly 3 min) or steamed with some butter sometimes mayo but usually I just ate it right out of the pot....well a friend of mine is a breakfast chef and he was talking about making some Hollandaise sauce for a dinner he was having and I asked him how to do it. Well all I can say is my life has changed for the better because I made this recipe last night!!!! Enjoy! Go buy the freshest asparagus you can and smoother this sauce on it **** smoother someone you love with it!!!!! It is a wonderful sauce and if you have never made it do NOT wait now is the time! Barb was telling me of a place near her that puts it on seafood, spinach and steak ...I am thinking I can see that!
Love Nursey!
(this recipe is from foodtv.com)
Simple Hollandaise
4 jumbo egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
1/2 tsp hot red pepper (I used NM chile)
2 pinches salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Love Nursey!
(this recipe is from foodtv.com)
Simple Hollandaise
4 jumbo egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
1/2 tsp hot red pepper (I used NM chile)
2 pinches salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
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