Owly055
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- Feb 28, 2014
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I made eggs benedict for breakfast today, and making the hollandaise is always a headache that requires constant attention to get it just right. My hollandaise sauce is not quite standard, as I always add cayenne and turmeric, which gives it a bright yellow color, and a flavor that is less bland. I also sometimes brew up a "half breed" version that has far less egg and butter, and is in fact just a white sauce with some egg yoke, spices, and lemon juice. Tastes just as good, but isn't as rich.
Today I decided to make a full rich hollandaise but try to do it the easy way. I used 6 egg yokes, and a full stick of butter, along with about a 1/4 cup of heavy cream, and my usual spices. I whisked the egg yokes up with the spices and salt and cream, and cut the butter up into chunks, pouring the works into a pint canning jar, and putting it into the sous vide at 147F. 145 just barely begins thickening yokes, and 150 makes them pretty firm. I wanted it somewhere in between. It stayed in for half an hour, then I brought it out and whisked the melted butter into the egg mixture and added about a tablespoon of lemon juice and whisked that in also. I then returned it to the jar for an additional 15 minutes.
The result was beautiful.... perfect consistency. I used a little bit of it, but put the remainder in the fridge for another day.
I chose the times and temps without any real guidelines. Cooled it's almost custard thickness......... but not quite. Stick a spoon into it and it will heal very slowly, warm it pours like a thick gravy. Next time I want hollandaise, I'll just drop the jar in the sous vide for a short time at 145, and pour off what I want, and put it back in the fridge.
Next batch will use curry powder. I don't carry curry powder on hand, as I do my curries from fresh ground spices, and fresh grated ginger root, and turmeric, and fresh garlic.
H.W.
Today I decided to make a full rich hollandaise but try to do it the easy way. I used 6 egg yokes, and a full stick of butter, along with about a 1/4 cup of heavy cream, and my usual spices. I whisked the egg yokes up with the spices and salt and cream, and cut the butter up into chunks, pouring the works into a pint canning jar, and putting it into the sous vide at 147F. 145 just barely begins thickening yokes, and 150 makes them pretty firm. I wanted it somewhere in between. It stayed in for half an hour, then I brought it out and whisked the melted butter into the egg mixture and added about a tablespoon of lemon juice and whisked that in also. I then returned it to the jar for an additional 15 minutes.
The result was beautiful.... perfect consistency. I used a little bit of it, but put the remainder in the fridge for another day.
I chose the times and temps without any real guidelines. Cooled it's almost custard thickness......... but not quite. Stick a spoon into it and it will heal very slowly, warm it pours like a thick gravy. Next time I want hollandaise, I'll just drop the jar in the sous vide for a short time at 145, and pour off what I want, and put it back in the fridge.
Next batch will use curry powder. I don't carry curry powder on hand, as I do my curries from fresh ground spices, and fresh grated ginger root, and turmeric, and fresh garlic.
H.W.