Eggs Benedict and my no fuss Hollandaise sauce.
I'm gonna do Eggs Benedict this weekend. What the heck, I had cake for dinner last night and the diet can start later. That means that I can photograph my no fuss, no muss, blender-based Hollandaise sauce. You will thank me. This one turns out thick and tangy. Not runny like stove-top ones, and not bland like powdered mixes. You'll need eggs, English muffins, Canadian bacon (eh), unsalted butter, a lemon, cayenne, and some chives. It will help if you know how to poach an egg, but I will give some pointers as part of the recipe.
I honestly think that this is one of my best recipes for a number of reasons. Not the least of which is that you learn two techniques to pull this off. One word of warning: making this for a large group is difficult. The toast will cool and the ham will dry out while you are laboriously poaching eggs two at a time. We'll have to chat about how to do fine dining for groups larger than 4 in another post.
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