one of my favourite breakfast treats is hollandaise sauce on poached eggs on toast - yummeh!
here is my simple, yet delicious, tried and true hollandaise sauce recipe (and i have tried many over the years!!!!):
1/2 cup of butter
3 large egg yolks, separated from the whites
1 Tablespoon plus one teaspoon of freshly-squeezed lemon juice
1/8 teaspoon of salt
a dash of cayenne pepper
a splooch of hot sauce (we use home-made but you can use Frank's or any other kind, and use as much as you want)
2 Tablespoons of hot water
freshly-cracked black pepper to taste
1. Heat the butter in a heavy saucepan, on low-medium heat, until hot and foamy - stay on it - don't let it brown at all.
2. In a bowl, whisk the egg yolks with lemon juice, salt, pepper, cayenne pepper and hot sauce.
3. Once the butter is frothy, gently whisk it into the egg yolk mixture - not all at once, just a steady, slow stream.
4. Add the water and continue whisking.
5. Return the mixture to the sauce pan and continue whisking over very low heat until slightly thickened.
6. Serve immediately or let stand over a bowl/pot of hot water for no longer than 30 minutes.
This hollandaise sauce is delicious! i love mine on poached eggs on toast...but as is pictured we also serve it over steamed broccoli and/or asparagus and/or any vegetable that you would like. Enjoy!
With half a cup of butter that sauce has to be good!ReplyDelete
with half a cup of butter - ANYTHING IS GOOD! bahahahahahaha!Delete
I would like to have a recipe for home made hot sauce. I'd rather stock the ingredients than trying to stock "Franks" or some other brand because more than likely I'l use those ingredients in other recipes. Plus I can tune the heat to my taste. Care to do a posting on your's? :-)ReplyDelete
Mike - i make our home-made hot sauce from peppers that we grow. i actually make a really chunky hot sauce, and then a smoother hot sauce. i also make spicier versions of each as jam is very particular about what sauce he wants with what. i know...Men, eh? bahahahahah! these sauces can keep for about 3 months in the fridge.Delete
for now, because we have the luxury, i freeze all extra peppers that we bring it at harvest, after making the fresh hot sauces and then i just defrost the peppers throughout the year to make additional sauces. this year however, i plan to make a glut of sauces and then can them.
i will post all of my recipes and you can see which ones you like. being that you are so survival-food minded - i am sure that you can take your additional peppers from your harvest and dehydrate them in order to have a stash of the powdered peppers on hand to make your own sauces. stay tuned, my friend, and i'll get those recipes up. thanks for always stopping by!
I wonder how that would be on steak? Pretty good, I'll bet.ReplyDelete
Harry - in hoity-toity French restaurants they serve either a hollandaise or a bernaise sauce with filet mignon. that just seems like sacrilege to me!!! putting sauce on a perfect piece of steak rates up there with dipping your lobster in butter to me - pure blasphemy in my mind. no, really, i'm serious - bahahahaha! thanks for stopping in my friend!Delete
Harry, we put it on a burger that's got bacon and a fried egg on it when some of the young men in the family are home and starving.ReplyDelete
Kymber - thanks for this, it's one of Dad's favorite things, and I will make him some the next time I pop out to see him.
oh Brigid - i am so glad that you will be making this for your Dad...you couldn't honour me more! thank you dearest! and the idea of putting it on a burger with a fried egg - oh mother of all that is holy - is that even ALLOWED???? bahahahahahah! thanks for dropping in and sharing B! xoxoxoxReplyDelete
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