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August 17, 2005
Hollandaise Tricks- got any?
Here's a shot of the Hollandaise I made last Sunday, before it was plated with asparagus and a nice fruit salad.
There are a zillion ways to make Hollandaise and its related sauces, but my favorite way is to make it in a steel work bowl directly on the heat. No side towel or pot holder. If it's too hot to hold, it's definitely too hot for the eggs you're trying to gently cook without scrambling. I've seen a lot of cooks break sauces over a double boiler, including me as I was learning.
How do you make Hollandaise? I generally eyeball it.
Posted by The Pragmatic Chef at August 17, 2005 10:09 AM
Filed under:
Debunking Food Myths
Comments
Not sure what I'd put it on. What about a hotdog?
Posted by: Dr. Biggles at August 17, 2005 4:41 PM
How gauche. I'd go with bearnaise on a hot dog. :©)
It's great on a lot of stuff. Just plan on running 6 miles after you eat. Or do like I do, and just wallow in the pool.
Posted by: the pragmatic chef™ at August 17, 2005 4:44 PM
I used to wallow in the pool, but we'd get lazy and not drain it each night and the racoons would bathe in it. Nasty water, let me tell you. So, I just sit in the shade and sip scotch while listening to Glenn Campbell.
Biggles
Posted by: Dr. Biggles at August 17, 2005 9:35 PM
Okay, wallow in Scotch then! That works fine...
Posted by: the pragmatic chef™ at August 17, 2005 9:37 PM