Hollandaise Sauce is a classic French butter sauce. It is always tricky getting the sauce right, it requires to be whisked at the correct temperature in order to avoid it to split. I used a blender to make this sauce and I think it works well.
Ingredients:
4-6 Slices of smoked salmon
2 eggs
1 tbsp vinegar
For the Hollandaise Sauce
3 egg yolks
1 tbsp lemon juice
6-8 tsp butter
1/2 salt (optional)
Freshly crushed pepper
Egg Crepe
3 egg whites
Method:
1. Blend the egg yolks and lemon juice on a medium to high speed, for 5-10 seconds until it lightens in colour.
2. In a pan heat the butter, until it melts. Make sure it does not boil.
3. Switch the blender to its lowest setting, add this melted butter whilst the blender is still on.
4. Blend until all the butter is mixed well. Taste the sauce, it should be lemony and buttery. Season with crushed pepper.
5. To make the poached egg , break the egg in a small bowl. Heat some water in a saucepan, once it starts boiling, using a whisk , swirl the water in to a whirlpool. Pour the egg in to the water. Cook until the egg white is set.
6. Heat a little olive oil in a pan, using the egg whites, make a flat egg crepe (pancake). Fold it in half and then cut into quarters.
7. Serve a quarter of egg crepe, place the smoked salmon and top it with the poached egg. Drizzle generously with the hollandaise sauce.
Tips:
You can use the hollandaise sauce on grilled asparagus or steamed vegetables.
You can spice the hollandaise sauce by using Tabasco sauce or Dijon mustard.
Ingredients:
4-6 Slices of smoked salmon
2 eggs
1 tbsp vinegar
For the Hollandaise Sauce
3 egg yolks
1 tbsp lemon juice
6-8 tsp butter
1/2 salt (optional)
Freshly crushed pepper
Egg Crepe
3 egg whites
Method:
1. Blend the egg yolks and lemon juice on a medium to high speed, for 5-10 seconds until it lightens in colour.
2. In a pan heat the butter, until it melts. Make sure it does not boil.
3. Switch the blender to its lowest setting, add this melted butter whilst the blender is still on.
4. Blend until all the butter is mixed well. Taste the sauce, it should be lemony and buttery. Season with crushed pepper.
5. To make the poached egg , break the egg in a small bowl. Heat some water in a saucepan, once it starts boiling, using a whisk , swirl the water in to a whirlpool. Pour the egg in to the water. Cook until the egg white is set.
6. Heat a little olive oil in a pan, using the egg whites, make a flat egg crepe (pancake). Fold it in half and then cut into quarters.
7. Serve a quarter of egg crepe, place the smoked salmon and top it with the poached egg. Drizzle generously with the hollandaise sauce.
Tips:
You can use the hollandaise sauce on grilled asparagus or steamed vegetables.
You can spice the hollandaise sauce by using Tabasco sauce or Dijon mustard.
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