Sunday, November 14, 2010

Hollandaise Sauce

The Hollandaise that was poured over Asparagus was thrown together by me, under N's tutelage.

We started with two eggs beaten really well. We used a small whisk, in the pan that we were to cook the sauce in. While whisking, some mayonnaise was added (although no recipes call for it, mayo already has an emulsifier, and the sauce will not curdle. Thanks N!). We also added some lime juice. We added a stick of melted butter, whisking all the while, a little at a time. We then left it for a bit, while tending to the rest of the meal.

5 mins before needing the sauce, we got a pot of water boiling, and put our little pot of sauce INSIDE the pot of water, and whisked. The sauce was beaten continuously until thickened. When thickened, it was taken off heat, and poured over the asparagus.

This was amazing. It was easier than I imagined it being, and I will definately be making this again.

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