Sauce Update
Posted:
Saturday, 11th July, 2009 at 9:16 am
Filed: Food
Tags: Breakfast, Cooking, Hollandaise, Mike
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This is for Darren, and anyone else that tried the hollandaise sauce I mentioned back in April. If you haven’t tried it, you should, because hollandaise makes breakfast extra awesome.
So we started getting inconsistent results, randomly ending up with a watery unusable sauce. We screwed around with the butter temperature, thinking that was the only variable, but no; it seems that the key to hollandaise fluffiness is a slow slow pour of the butter.
Cousin Mike is raving about a new French butter he’s discovered. I haven’t found it in the US yet, but I imagine it would put this sauce over the top.
July 12th, 2009 at 4:22 am
I’m still trying to master poached eggs, heh. I thought I had it but it seems like using the wrong glad wrap can cause the glad wrap to break (melt?) and it’s also tricky to take the eggs out of the glad wrap when it’s so hot to touch.
It’s funny, we went out for breakfast on Saturday and my friend got poached eggs, I could tell they’d used the glad wrap method because of the shape of the egg.
I’ve noted down the hollandaise secret for next time we try it.
November 4th, 2009 at 10:01 am
[...] Homestyle here. I’ll pick up Trader Joe’s beans next re-stock to compare. We get the hollandaise spot on every time now, and TJ’s has a bread (Delphina’s Italian Hearth) that toasts [...]