Monday, September 13, 2010

Hollandaise sauce

Eggs Benedict with homemade Creamy Hollandaise sauce...

I love eggs and the many dishes, and delicious recipes you can whip up. In this recipe I made my own homemade Hollandaise sauce. I have tasted the one from a packet and after this I will never use packet hollandaise mix. I added white wine when I poached the eggs and added a reduced white wine and a little softened cream cheese to make it an even tastier sauce. It was a little difficult, eggs can be tricky but I learned how to make my own fresh and creamy homemade hollandaise sauce.

•4 ounce(s) of Softened Cream Cheese
•4 ounce(s) of Melted Sweet Cream butter
•1 tsp. of Salt for poaching the eggs
•1 tsp. of Black Pepper
•1 splash of lemon juice
•1 Pinch of Cayenne pepper
•1/2 cup(s) of milk
•4 egg yolks
•2 eggs
•1 ounce(s) of Cooking White Wine
•1 ounce(s) of White vinegar
•1 A few slices of Smoked Sausage
•1 English Muffin
Bring the water to a low simmer, test the temperature, about 160 to 180 degrees,it should be boiling, add the vinegar, salt and the cooking white wine.
To Poach and egg do these steps. The fresher the eggs, the better they poach.Crack an egg into a small bowl.
Bring the water to a temperature of about 160 degrees. Spin the boiling water to cool down the water before you drop in the egg.
Carefully lower or drop the egg into the center of the water.
Make sure the egg is not drop in boiling water.
Wait 3-4 minutes until egg is cooked and it kind of floats.
Remove with a slotted spoon. Work quickly to transfer each egg onto the plate, letting excess water drip back into the saucepan. Set aside.
To make part of the Hollandaise sauce, reduce some white wine vinegar in a pan with a tsp of black pepper, almost until its evaporated.
Take the reduced white wine vinegar and add a ounce of water.You will add this to the yolks. To make the Hollandaise sauce, whisk the egg yolks in a metal bowl, until the mixure is thickened. Place the bowl over a saucepan with simmering water.
Whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted sweet cream butter and continue to whisk until the sauce is thickened.
On a separate pot simmer 1/2 cup of milk, add the softened cream cheese and whisk until the cream cheese dissolves.
Slowly add the thickened egg mixture into the simmering milk. Continue to whisk, add a splash of lemon juice, sprinkle some cayenne pepper and add salt to taste.
On a hot pan fry a few slices of smoked sausage. toast an English Muffin.
Place a few slices of smoked sausage on a slice of english muffin, add the poached eggs on top, pour some of the hollandaise sauce, sprinkle Cayenne pepper and top it with the other half of the english muffin.

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