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Asparagus and Hollandaise sauce - What's cooking in Sally's kitchen
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blueberries4sal
blueberries4sal
blueberries4sal
Sun, Mar. 28th, 2010 03:21 pm
Asparagus and Hollandaise sauce

For tonight's tradition first night Seder (a night early) I opted to bring asparagus. I was happy about this, as I've always handled desserts and I've gotten quite tired of it. If you roll back a year on this blog you'll see last year's flourless chocolate cheesecake.

So I steamed the asparagus in a big pot, using salted water with a pat of butter added. 10 minutes was perfect.

Then, because I'm me, I decided to make a Hollandaise sauce to accompany it. I'd never made one before, and even though it's one of the more challenging of delicate sauces, I figured what the heck.



Here's how I did it.

First I separated three eggs and discarded the whites. In a heavy small saucepan (or they say a double boiler--I had a Cruset so I used that) I beat the three yokes till they were mixed. Added 2 tbsps of lemon juice and 1/4tsp of salt and kept beating with a small whisk. Then I added 1/2 a cup of melted butter (one stick) and 2tbps of hot water and kept beating. I placed it on a burner over low heat and I added a tbsp of finely minced parsley and a couple shots of tabasco sauce and kept beating.

At this point you just keep beating until it starts to thicken--supposedly 5 min. but it felt more like 10. Then you take it off the heat and put it in a serving bowl. It continues to thicken as it cools.

I tasted it (see little dips in the surface above) and it is Mmmmmmm-mmmmmm good!

1CommentReply

janhatesmarcia
Ms. Anthropy
Tue, Mar. 30th, 2010 01:01 am (UTC)

It's a thing of beauty!


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