Hollandaise Sauce
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By Matt Margeson in Recipes Published: Sunday, 06 January 08 - 08:08 PM (GMT -07:00) Last Updated: Thursday, 10 January 08 - 09:07 PM (GMT -07:00) |
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So, a lot of folks are afraid of Hollandaise. It’s not healthy in any way. It’s not the easiest sauce to make. It takes a bit of time, some practice, and some patience, but man is it worth it when you make that first truly amazing batch. The first time around things might not work out perfectly, but keep trying and it will pay off in the end.
Sticking with that theme I’d like to take some time out tell everyone about the innocence project. It was a project I was briefly involved in during law school. The basics of how the project works is that attorneys in conjunction with law students work on a “hopeless case”, one in which a prisoner claims he is truly innocent. This, as you can imagine, happens all the time, but the innocence project really dives into the evidence and takes on cases where DNA evidence might have been overlooked or not processed. Most cases end just how you expect, but there are enough stories just like this one to make this project so important, and very, very rewarding. http://www6.comcast.net/news/articles/general/2008/01/03/DNA.Exoneration/
Ingredients:
3 egg yolks
Juice of ½ of a lemon
½ cup of butter cut into tablespoon size chunks
1 teaspoon sage
1 teaspoon rosemary
To begin, separate the egg yolks from the egg whites. To do this, crack the egg and then dump the contents into your hand and let egg white slip through your fingers into the sink. It takes a little bit of practice, but it’s the easiest way I’ve found to separate eggs. Take all three of your newly freed egg yolks and drop them into a small sauce pan. Beat these with most of the lemon juice (be sure to save just a little bit) until the eggs are mixed and take on a rich yellow color. At this point put the sauce pan over very low heat, and by very low heat, I mean the setting just over “warm.”
Add your first piece of butter to the sauce, and stir with a small whisk like your life depended on it. Once the first piece of butter is completely incorporated add the next piece and repeat until you’re all out of butter. Once this is complete chop up your herbs, give them a good rub between your fingers, and then combine with that last little bit of lemon juice you saved and whisk the whole mix into the your sauce.
Ok while I might have told you that Hollandaise isn’t the easiest to make let’s talk about when things can go badly wrong. This can happen if say the eggs get too hot or you don’t whisk well. So keep a little bit of hot water on hand. If your sauce gets too thick or starts to separate add a small splash of that hot water and stir it in until the sauce comes back to a creamy consistency.
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