#Hollandaise | Explore Tumblr Posts and Blogs

daily-deliciousness · 10 months

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Lobster Benedict

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fattributes · 2 months

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Eggs Florentine with Fresh Spinach and Blender Hollandaise

#food #recipe #breakfast #eggs florentine #hollandaise #spinach #eggs #onions #lemon #garlic #vegetarian

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scoutingthetrooper · 1 year

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mexican eggs benedict

#food #delicious #tasty #morning #breakfast #eggs benedict #recipe #eggs #jalepenos #hollandaise #avocado #healthy #lime #chorizo #spicy #chipotle #keto #butternut squash #vegetables #meat

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vegan-nom-noms · 6 months

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Vegan "Eggs" Benedict With Fried Tomato And Hollandaise Sauce

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cruella-devegan · 1 year

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Union Kiosk / Melbourne, Australia

Vegan jaffles - Bolognese / mozzarella / garlic butter and tofu scramble / ham / cheese / hollandaise

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mistergandalf · 8 months

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Hollandaise is not just for chefs! You can make it too!

For @theweathermellon and also the rest of you. Beware though. Once you know how to do this, you're gonna want to make eggs benedict at home ALL the time.

These instructions are VERY detailed so that you understand the process! You'll the get hang of it if you practice. Recipe under the cut!

OKAY so first: your basic measurements. The numbers below are to make enough hollandaise to cover ONE serving of eggs benedict. If you're making this for two people, double it. Three people? You might be able to get away with two egg yolks still, depends on how much hollandaise people like. I like to drown my eggs benny soo that's me.

READ THE DIRECTIONS IN FULL BEFORE YOU START MAKING THIS OR YOU'RE GONNA WASTE EGGS

INGREDIENTS

1 egg yolk from a large egg (if you're using an extra large egg, you might need a little more of the other liquid ingredients. I don't recommend using smaller than a large egg)

1/2 tablespoon milk (I use half & half a lot of the time bc I have that more often)

lemon juice to taste (start with a very light teaspoon and work your way up or you're going to have a VERY lemony hollandaise. I recommend squeezing a real lemon, because bottled lemon juice has lemon oil added to it and it changes the taste a bit.)

salt & pepper to taste (go easy on the salt. you can always add more, but you can't take it out)

1/2 cup SALTED butter (you can sub unsalted if you must, but you'll have to add more salt anyway, and it's just not the same. trust me)

AND NOW HOW TO MAKE IT. I'm going to give you TWO ways to make it. The first is the way I do it when I'm just making it for myself, because the measurements are so small, and it's just easier with less cleanup. The second is the way I do it when I'm making enough for several people, as it feels more worth it. Here we go.

THE MICROWAVE WAY

Melt your butter in a measuring cup you can pour from. Don't let it pop or overheat! Just enough so that there's nothing solid left in the cup. If your butter is too hot, it'll cook your egg yolk, and you'll have to start over.

Whisk together the egg yolk, lemon juice, salt, and pepper in a small microwaveable bowl. Don't do the milk and the lemon juice at the same time, or your milk will curdle.

Whisk in the milk. Stirring is not an alternative. Whisk it.

SLOWLY pour a thin stream of butter into your egg yolk mixture as you continue to whisk it. Don't pour it all in at once! You're making an emulsion, which is when you combine two ingredients that don't usually want to combine. You have to do it slowly so that they actually mix!

Pop that baby in the microwave at 50% power (or power level 5) for 1-3 minutes, taking it out to re-whisk every 15-30 seconds. This is where it gets tricky! The less you're making, the less time it needs, and the more often you need to whisk it. This is not the time to multitask. Watch your sauce.

Your hollandaise is done when it's shiny and JUST thick enough where you can see lines from where you've whisked it. Any thinner and it'll just be slop on your plate. Any thicker, and - well, it'll become thin again. Because it'll be too hot and it'll break. You'll know you've broken your sauce when you just have a yellow oil with tiny, whispy egg bits floating in it. If this happens, well - we'll talk about that in a minute.

Taste your sauce. Add in extra salt, pepper, or lemon juice as you need until it tastes the way you want!

THE FANCY WAY (ON THE STOVE)

Do steps 1-4 above, but instead of whisking the egg yolks in a bowl, you're gonna do it in a double boiler. That's the pot that has another pot that fits right on top of it. If you don't have one, you can put a glass or metal bowl over a pot of water - you'll want one big enough to sit on top without touching the water at all. You only need about an inch of water in the bottom pot. THE STOVE SHOULD BE OFF TO START.

Put your double boiler on the stove and turn on the burner to medium-high or high heat. How high the heat needs to be depends on what kind of stove you have. I have a gas stove, so I don't need it on full blast. If you have an electric stove, crank that baby all the way up. Your goal is to boil the water in your bottom pot.

As soon as the water starts to heat up, start whisking your sauce and do not stop. What you're doing now is emulsifying your sauce over heat without applying the heat directly to the sauce. If you stop, your sauce may start to boil and break on the sides, so keep going.

Your hollandaise is done when it's shiny and JUST thick enough where you can see lines from where you've whisked it. This is the same as #6 above. If you catch yourself thinking, "Oh, I just want it a LITTLE bit thicker," and it's already starting to stick to the whisk, stop yourself. Repent for your hubris before the food gods break your hollandaise.

Taste your sauce. Add in extra salt, pepper, or lemon juice as you need until it tastes the way you want!

OH NO! I BROKE MY HOLLANDAISE :(

It happens! Even I still do it sometimes, and I make it all the time. SOMETIMES, you can save it! What you'll want to do is take a small spoonful of HOT water, nearly boiling (if you're poaching eggs at the same time, the water from that pot is perfect) and drop it into your sauce. Then whisk for your life and pray for mercy. If it forms back together into a nice, smooth, shiny yellow sauce, the food gods have answered your prayer.

If you try that and it doesn't work, then you'll have to start over. Sorry :(

AND THAT'S HOW YOU MAKE HOLLANDAISE. And an additional tip for poaching eggs: Add a little bit of vinegar to your water - just like a teaspoon or so. Your water should be a nice, rolling boil - not boiling out of control. And stir your water into a lazy whirlpool and drop your egg into the middle of it, from as close to the water as you can manage without burning your fingers. You're welcome.

#recipe #hollandaise

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scr4n · 1 year

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Poached egg on stornoway black pudding and toast, covered in hollandaise sauce 🍳

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culinaryplating · 7 months

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Kikliko, Georgian Egg Bread with Hollandaise

#food #culinary plating #brunch #breakfast #kikliko #hollandaise #eggs

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themothersauces · 2 months

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The Original Version of The Mother Sauces

#bechamel #veloute #tomato #espagnole #hollandaise #themothersauces #vintage #pinups #pinupgirl #pinup art #Escoffier #Marie-Antoine #Careme #Auguste

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intuitive-spontaneity · 11 months

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#hash browns #country ham #avocado #hollandaise #egg

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daily-deliciousness · 1 year

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Scallops benedict

#scallops #seafood #breakfast #brunch #food #eggs benedict #hollandaise #hollandaise sauce #egg benedict #dinner #main course #english muffins #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipe

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fattributes · 4 months

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Eggs Benedict with Homemade Hollandaise

#food #recipe #breakfast #eggs benedict #hollandaise #eggs #ham #pork #english muffin

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askwhatsforlunch · 1 year

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Garden Herb Mousseline Sauce

This Garden Herb Mousseline Sauce, light as air and fragrant with chives and parsley, will beautifully coat your cold fish or poached eggs, like a delightfully decadent cloud! Happy Sunday!

Ingredients (makes about 1 ¾ cup):

half a large lemon

2 large egg yolks

1 ½ heaped teaspoons Dijon Mustard

2 tablespoons cold unsalted butter, cut into small chunks

a small bunch Garden Chives

1 or 2 fluffy sprigs Garden Parsley

½ cup very cold double cream

½ teaspoon freshly cracked black pepper

Thoroughly squeeze the juice of the lemon.

Fit a small bowl over simmering water, and whisk mustard, egg yolks and lemon juice to blend. Without stopping whisking, gradually add butter chunks to the yolk mixture, one at a time. Whisk until butter is fully incorporated and Hollandaise is smooth, shiny and slightly thickened. Remove from the heat.

Finely chop Garden Chives and Parsley, and stir into the Hollandaise sauce; set aside.

Pour cold double cream in a medium bowl, and beat with an electric beater, gradually increasing speed, until soft peaks just form. Add black pepper, and continue beating on high speed, until just stiff.

Gently fold pepper whipped cream into the Herb Hollandaise. until no white streak remains.

Serve Garden Herb Mousseline Sauce, garnished with Garden Chives and Parsley if you wish, immediately with cold fish or poached eggs.