Friday, January 29, 2010

Hollandaise with a side of egg

I FINALLY saw Julie & Julia. I can't believe it took me so long to see the movie. I was a little surprised that I loved every minute of it. Normally the book is way better than the movie but I liked the movie more than the book in this situation. I thought Meryl Streep played a great Julia Childs. She totally cracked me up!

In the movie Julie makes hollandaise sauce and says something about egg yolks being whipped into submission. Then she and her husband eat artichokes dipped into a bowl of hollandaise. I knew, then, that I had to try making it.

Now is the part where you can give me a dirty look. I didn't use Julia Childs' recipe. I did a quick search and ended up with a Tyler Florence recipe. I kind of have a thing for him. And I trust him.

Hollandaise sauce is amazing...especially when you make it yourself. I poured mine over a poached egg served on asagio toast. Perfection.


Hollandaise Sauce
Source: Tyler Florence
Yield: 4 servings

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch 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.

7 comments:

Errin said...

Hollandaise is totally one of my vices. Along with cheese, chocolate, peanut butter...and well a list to long to mention. But, hollandaise is definitely at the top! :)

lostpastremembered said...

It does look naughty all undone like that... lovely photo and how I love hollandaise!

Lianne said...

Yum Yum Yum!!! Delicioso Que Rico!!! I love love love love Hollandaise sauce. The smell of Hollandaise sauce piled over some poached eggs and herbed tasty crispy potatoes stacked high conjurs up fond memories...mmmm I think Ill make some right now! Thanks so much for this!!!

Heidi said...

Eggs Bene is one of my all time favorites but I'm out of ham, or any other appropriate substitute. After looking at your photos I know what I'm having from breakfast tomorrow!

Megan said...

Yum! I don't like poached eggs (or any eggs with separate yolks and whites) so my brother always makes it for me with scrambled eggs - it's cheating, but still good. I often use Tyler Florence for 'classic' recipes too - they always come out just right.

publicity.theatre said...

The Joy of Cooking has a delicious blender version that you could make with your eyes closed. Well, make that half closed :)

paul said...

Very nice. Used this tonight, and I am in food happy-land!