Like Raptors, Hollandaise Can Sense Fear
TheSinger made (ed. an awesome) dinner last night; it was a breaded chicken with a balsamic pepper sauce.
Hollandaise for two
Ingredients:
2 Egg Yolks
1 tbsp vinegar/lemon juice/white wine vinegar
1/3 C of butter, reserve about 1/6th of it. Mmm, maths.
1. Melt the butter in the microwave, leaving the little reserved bit for the end. That'll be used to stop the eggs cooking process. And you'll want the butter to have cooled somewhat before you use it.
2. Separate the eggs.
3. In a double boiler, or a stainless steel bowl over simmering water, wisk the eggs and the vinegar together. This step requires constant attention, as they'll get thicker, quite quickly. Don't walk away; you'll end up with scrambled eggs, which isn't the goal.
4. Once the eggs have the consistency of a thin batter, remove the bowl from the heat and whisk in the butter in little splashes. Make sure the butter is mixed in before you add more.
5. Add the reserved cold butter to stop the cooking process. If your sauce is too thick, add a touch more vinegar or even a bit of hot water.
Spoon over eggs/salmon/aparagus.
Maple/Soy Glaze
1/8 C Maple Syrup
1/8 C Soy Sauce
1 clove of garlic, minced or run over a zester.
1/8 tsp garlic powder
1. Mix all the above and brush half on to salmon.
2. Bake salmon and 350F for 10 minutes, pull out and brush on the remainder.
3. Cook salmon for 10 more minutes.
4. Eat.
Maple/Thyme/Mustard Salmon
1/3 C maple syrup
1 Tbsp Dijon mustard
2 tsp fresh thyme or 1 tsp dried thyme
1 clove garlic minced
1. Mix the above and pour over salmon. It's recommended that you let the salmon sit for thirty minutes, but if you're hungry... well, just toss it into the oven.
2. Bake for 20 minutes at 350F.
Hollandaise for two
Ingredients:
2 Egg Yolks
1 tbsp vinegar/lemon juice/white wine vinegar
1/3 C of butter, reserve about 1/6th of it. Mmm, maths.
1. Melt the butter in the microwave, leaving the little reserved bit for the end. That'll be used to stop the eggs cooking process. And you'll want the butter to have cooled somewhat before you use it.
2. Separate the eggs.
3. In a double boiler, or a stainless steel bowl over simmering water, wisk the eggs and the vinegar together. This step requires constant attention, as they'll get thicker, quite quickly. Don't walk away; you'll end up with scrambled eggs, which isn't the goal.
4. Once the eggs have the consistency of a thin batter, remove the bowl from the heat and whisk in the butter in little splashes. Make sure the butter is mixed in before you add more.
5. Add the reserved cold butter to stop the cooking process. If your sauce is too thick, add a touch more vinegar or even a bit of hot water.
Spoon over eggs/salmon/aparagus.
Maple/Soy Glaze
1/8 C Maple Syrup
1/8 C Soy Sauce
1 clove of garlic, minced or run over a zester.
1/8 tsp garlic powder
1. Mix all the above and brush half on to salmon.
2. Bake salmon and 350F for 10 minutes, pull out and brush on the remainder.
3. Cook salmon for 10 more minutes.
4. Eat.
Maple/Thyme/Mustard Salmon
1/3 C maple syrup
1 Tbsp Dijon mustard
2 tsp fresh thyme or 1 tsp dried thyme
1 clove garlic minced
1. Mix the above and pour over salmon. It's recommended that you let the salmon sit for thirty minutes, but if you're hungry... well, just toss it into the oven.
2. Bake for 20 minutes at 350F.
Labels: Recipe - Sauces
posted by Serdic at 11:39
1 Comments:
Wait! We haven't heard from you in over a month and we get a recipe? :)
Little known fact: I had never heard the term PITA until Serdic called me one. Once he explained what it was ... I took it as a compliment, and strive to be one, every day. Sometimes more than that.
You are welcome.
BTW, been thinking of you guys!
Love, Kiy
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