Wednesday, April 16, 2014

Hollandaise Sauce Can Top other Foods


My last post was about Eggs Benedict in honor of National Eggs Benedict Day 
I rambled on about how it's my favorite thing to eat for breakfast because of the Hollandaise Sauce. Because of that I thought I would continue the topic and reiterate the fact that Hollandaise Sauce can top other foods other than Eggs Benedict. The picture above is a good example of that.

About my Photo
I love to grill out every chance I can get and this is a photo of the food I cooked on the grill and a prime example of how Hollandaise Sauce can be topped over other foods. As you can see in my photo, I have grilled chicken (see those lovely black grill marks) baked potatoes, asparagus and buttered garlic bread, all of which are perfect topped with Hollandaise.

Now I also like to serve it over really thick steamed or baked fish steaks. 
You know like you would serve fish florentine. I wilt a hand-full of fresh spinach in it just like florentine but instead of putting the cheese in the sauce (if I'm hungry for cheese) I just sprinkle it on top at the very last.

Hollandaise sauce  is rich rich rich and I always make a large pot of it when I make it. When I grill "it's a pig out day" for us so I make sure I have plenty of garlic bread so we can sop up all the Hollandaise sauce that we want. It's almost like a fondue without the cheese. Now I'm not that great at making the sauce. I do like it smooth and creamy and I do have my days where it's not as slick as I would like it.  If the heat is not just right the ingredients will seperate and the sauce breaks. If it's real bad I have to start over.

What is Hollandaise Sauce?
"Hollandaise sauce is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper. It is a French sauce, so named because it was believed to have mimicked a Dutch sauce. Hollandaise sauce is well known as a key ingredient in Eggs Benedict. The sauce is one of the five sauces in the French haute cuisine mother sauce repertoire."


Here's the Ingredients I used
  • 2 egg yolks
  • 1 tbsp. lemon juice
  • 1 tbsp. water
  • ¼ tsp. salt
  • 1½ sticks butter, (170g or ¾ cup) cut into small pieces
  • 1 tsp. parsley
www.gone-ta-pott.com/hollandaise_sauce_recipe

Okie Doke yall- If your a lover of egg yolk and butter; I sure hope you try it and tell me how you liked it. If you have other ideas on how to serve it I would sure like to know. Have a great day everyone and remember Hollandaise sauce can top other foods.

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