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Jan. 12th, 2011 07:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickHollandaise sauce is absolutely wonderful stuff *and* this half-assed version is very easy.
You'll need a whisk, a double-boiler, 2 eggs, 1/3 cup butter, red pepper, and half a lemon.
Sort eggs into whites and yellows. Throw whites away or use for another purpose. Reserve yolks for recipe. Put double boiler on at a low-ish simmer. Not boiling. Simmer. Make sure water in lower half of double boiler does not touch bottom of top pan.
Take the 1/3 cup of butter and divide it into three lumps of equal size. Plop the first lump into the top of the double boiler and let it slide around a tiny bit to start melting. Only a little melting. Not much. Add dash of red pepper to the pan. Then, put in the two egg yolks and begin whisking. Whisk, whisk, whisk. Whisk, whisk, whisk. As the butter melts, whisk.
Keep the egg yolks moving or they will die on you. Whisk, whisk, whisk. When the butter pat is mostly gone, add the second hunk of butter. Whisk, whisk, whisk. Keep things moving, there. Lift up top of double boiler to make sure that there is no boiling going on down there. If boiling, turn down and whisk more. Whisk, whisk, whisk. When second butter pat is mostly gone, add third. More whisking. Lots of whisking. Your arm should be getting tired. Whisk-a-whisk-a-whisk.
When all butter is gone and sauce is smooth and creamy-looking and nicely pale yellow... remove from heat. Squeeze in half of the lemon, whisk that in (only a little), pour finished sauce over something and eat it up yum.
Really, that's all there is to it. Double boiler, egg yolks, butter, lemon juice, red pepper. And whisking. Don't forget the whisking.
Important points here are that you need to keep whisking, that you dare not let it get too hot (because then the egg yolks will curdle and be gross), and that you add the butter in thirds.
Do the egg yolks get fully cooked? No. Of course not. Fully cooked means "curdled". This is a thing made with not-fully-cooked egg yolks. No, it is not gross. It is tastylicious like lick-the-spoon.
But you're eating RAW EGGS! I guess I am. They're really good. And, y'know, warmed up a bit. It's not like they're cold or anything.
Isn't there a significant risk of dying via salmonella if you eat undercooked egg yolks? I suppose there's *some* risk, but it's not a very big risk. Also, tastylicious is worth a little risk.
This is insanely unhealthy... Maybe so, but at least it's low-carb! Also, it's very good over assorted bitter-ish greens. I like it over rapini. Probably would be OK over broccoli, asparagus, escarole, etc.
You'll need a whisk, a double-boiler, 2 eggs, 1/3 cup butter, red pepper, and half a lemon.
Sort eggs into whites and yellows. Throw whites away or use for another purpose. Reserve yolks for recipe. Put double boiler on at a low-ish simmer. Not boiling. Simmer. Make sure water in lower half of double boiler does not touch bottom of top pan.
Take the 1/3 cup of butter and divide it into three lumps of equal size. Plop the first lump into the top of the double boiler and let it slide around a tiny bit to start melting. Only a little melting. Not much. Add dash of red pepper to the pan. Then, put in the two egg yolks and begin whisking. Whisk, whisk, whisk. Whisk, whisk, whisk. As the butter melts, whisk.
Keep the egg yolks moving or they will die on you. Whisk, whisk, whisk. When the butter pat is mostly gone, add the second hunk of butter. Whisk, whisk, whisk. Keep things moving, there. Lift up top of double boiler to make sure that there is no boiling going on down there. If boiling, turn down and whisk more. Whisk, whisk, whisk. When second butter pat is mostly gone, add third. More whisking. Lots of whisking. Your arm should be getting tired. Whisk-a-whisk-a-whisk.
When all butter is gone and sauce is smooth and creamy-looking and nicely pale yellow... remove from heat. Squeeze in half of the lemon, whisk that in (only a little), pour finished sauce over something and eat it up yum.
Really, that's all there is to it. Double boiler, egg yolks, butter, lemon juice, red pepper. And whisking. Don't forget the whisking.
Important points here are that you need to keep whisking, that you dare not let it get too hot (because then the egg yolks will curdle and be gross), and that you add the butter in thirds.
Do the egg yolks get fully cooked? No. Of course not. Fully cooked means "curdled". This is a thing made with not-fully-cooked egg yolks. No, it is not gross. It is tastylicious like lick-the-spoon.
But you're eating RAW EGGS! I guess I am. They're really good. And, y'know, warmed up a bit. It's not like they're cold or anything.
Isn't there a significant risk of dying via salmonella if you eat undercooked egg yolks? I suppose there's *some* risk, but it's not a very big risk. Also, tastylicious is worth a little risk.
This is insanely unhealthy... Maybe so, but at least it's low-carb! Also, it's very good over assorted bitter-ish greens. I like it over rapini. Probably would be OK over broccoli, asparagus, escarole, etc.
