Easy Blender Hollandaise Sauce

June 12th, 2011 § 0 comments § permalink

Makes 1 cup of sauce

Ingredients

3 egg yolks
1 tablespoon lemon juice
½ teaspoon salt
18 teaspoon cayenne, or a few dashes Tabasco sauce
10 tablespoons unsalted butter (if using salted butter, skip the added salt)

Directions

Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away. Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise sauce a bit lighter. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have on speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is incorporated. Turn off the blender and taste the sauce. It should be buttery, lemony and just slightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.

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Eggs Sardou

June 12th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

8 poached eggs
8 cooked or canned artichoke bottoms
1 tablespoon butter
1 tablespoon flour
1 cup milk
4 cups cleaned spinach leaves
Salt, pepper and Tabasco sauce to taste
½ cup minced ham
1 tablespoon white vinegar
1 cup Hollandaise Sauce

Directions

Rinse artichoke bottoms and place in a saucepot. Cover with 1-inch lightly salted water. (If using fresh artichokes, add juice from half a lemon). Simmer 5 to 10 minutes or until artichokes are tender but not overcooked (fresh artichokes will take longer to cook). While artichokes are cooking, add butter to a warmed pot over medium heat. Add flour and whisk briskly, fully incorporating flour with butter. Let cook for 1 minute, whisking all the while. Whisk in milk. Let mixture come to a gentle boil, then reduce to a simmer, whisking frequently. Let simmer 5 minutes. Add salt, pepper and Tabasco to taste. Stir in spinach leaves, 1 cup at a time, allowing to wilt before adding next cup. Stir in minced ham.

When ready to serve, poach eggs: into a pot of salted boiling water with a tablespoon of white vinegar added, gently break 4 eggs at a time and let simmer until whites are cooked through. Remove carefully with a slotted spoon and let drain on a paper-towel-lined plate. Place two drained artichoke bottoms on each plate. Spoon creamed spinach over artichokes. Place 1 poached egg in each artichoke, and top with a spoonful of Hollandaise Sauce.

Recipe adapted from The Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

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