For the foodies of the world you know there is a world of difference between real Hollandaise and a ‘reasonable facsimile’. Once you taste the real thing your life is changed forever. I learned very early that Eggs Benedict was all about the Hollandaise and anything less than perfect sauce and Eggs Benedict turn into Benedict Arnold. The important thing is after many failed and disastrous attempts with recipes involving double boilers, packaged and canned Hollandaise, I happened across an absolutely fool-proof, succulent, deliriously delicious blender recipe in Woman’s Day magazine. Eggs Benedict with broccoli or asparagus and O’Brien potatoes turned out to be a signature dish of mine and a great way to get the kids but mainly Patrick, who never met a vegetable he liked, to eat their broccoli. Picture this with all the trimmings on your table in less than an hour prep time.
Here’s what you need.
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 pinch of salt
- 1 shake of white pepper or black pepper is o.k. (it’s an aesthetic thing)
- 1 cube of butter
- 1 teaspoon vinegar (vinegar goes in the water to keep the eggs from separating)
- 1 dash hot pepper sauce (e.g. Tabasco™)
- A dash of Worcestershire sauce
Put egg yolks, lemon juice, salt, pepper, Tabasco and Worcestershire sauce in blender. Heat butter in small pan until bubbly. Do not burn. Cover blender and whirl at high-speed for 2 or 3 seconds. Remove center section of cover or entire cover and at high-speed pour in hot butter in a thin, steady stream. It will take about 30 seconds. This will cover 4 servings. Plan on using all the sauce. It is a real pain to heat up.
That is all there is to the best darn Hollandaise you have ever tasted. But first before you make the Hollandaise prepare everything else first. It is all about the timing. Once you do this a couple of times the timing will just be second nature. The fun thing is you get to eat all your mistakes. You will make subtle changes to fit your own taste, I usually add more lemon, and eventually create your own signature dish.
Heat up a cube of butter in a pan. Start water boiling in another pan with about 3 inches of water, a little salt and the vinegar. This is for your poached eggs and the vinegar will keep the eggs from separating. In a skillet add a little butter and start cooking the ham. I use turkey ham, your choice. Cut up and butter both sides of an original English muffin and warm it up in a toaster oven, or put on top of the ham slices. I think warmed up muffins taste better than toasted one.
Now start you sauce. Use room temperature eggs. I prefer fertile eggs and as fresh as you can get them. Also, the lemon juice is 2.3 on the acid scale and will kill any salmonella or e-coli bacteria. I have been making this up for years and have never had any problem. If you are going to have asparagus or broccoli start steaming them now also.
When the sauce is done start to poach the eggs. Drop the eggs into simmering, not boiling water. Boiling will break them up. Watch them closely so they don’t get hard-boiled, this takes about 2 minutes. You can lap water on the top of the egg to give it a uniform color. While eggs are poaching put the ham on the muffins and muffins on a plate. Use a slotted spoon and grab the eggs, one by one, and put on top of the ham. Take a spoon and start scooping the Hollandaise onto the eggs. Save some for the Broccoli or asparagus. A little drop of Worcestershire or Tabasco on the Hollandaise, ask for a drum roll, present, say a prayer because the first bite you will think you died and went to heaven.
Admittedly, there are some people I would not allow to attempt this recipe because their forte is eating and not cooking, Hi Sandy Girl, ♥♥. These are the friends you invite to share the love with during the Happy Hollandaise. Bon Appetite mon cher’s.
Here are 3 other very simple sauces. I am just putting these out there to show you how easy these are to make and what a delicious difference homemade makes.
- 4 apples – peeled, cored and chopped
- 3/4 cup water
- 1/4 cup sugar (raw is fine)
- 1/2 teaspoon ground cinnamon ( to taste, I like a lot)
- In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. I add a little lemon juice to the apples while I am peeling them to keep them from browning and it also adds a nice tang and brings out the flavor of the apples. You can add this sauce to muffin and cake recipes. Makes them extra moist.
- 12 ounces cranberries
- 1 cup sugar
- 1 cup orange juice
- In a medium-sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. You can mash and strain at this or not. It is entirely up to you. Cranberry sauce will thicken as it cools. Spread on left over turkey sandwich and watch it get gobbled up.
It’s true you either love it or you hate it. I couldn’t eat roast beef, corn beef or pastrami without it. Guess that makes me a lover. I make fresh horseradish and add a little sour cream or whipping cream for a more spreadable consistency. Add capers, sweet pickle relish to that mixture and you have an outlandish remoulade sauce for fish. I keep a fresh supply of horseradish on hand to take for colds, sore throat, coughs, sinuses infections. Horseradish contains potassium, calcium, magnesium and phosphorus, as well as volatile oils, such as mustard oil (which has antibacterial properties due to the antibacterial mechanism of allyl isothiocyanate). Fresh, the plant contains average 79.31 mg of vitamin C per 100 g of raw horseradish. Known to have diuretic properties, the roots have been used to treat various minor health problems, including urinary tract infections, bronchitis, sinus congestion, ingrowing toenails and coughs. Compounds found in horseradish have been found to kill some bacterial strains. If you are not a lover but want the medicinal properties you can always smother it in honey, hold your nose, if you can’t smell it you can’t taste it, and swallow. Of course it may still cause your eyes to water because of its pungency but no pain.
If you can’t get it fresh plain prepared horseradish in the refrigerated section of the grocery store is the best. The less preservatives the better. Add your own sour cream.
O.K. folks that is it for this week. Enjoy. I talked myself into Eggs Benedict for dinner tonight. Next week creamed spinach from Mr. Stox and candied yams from never-never land.
p.s. Left over egg whites what to do?
Here are some suggestions on what to do with left over egg whites. If I find more I will put them up. Meringue cookies and baked Alaskan.
- Store Individually – Drop one egg white in each section of a ice cube tray and freeze. Remove the egg white cubes and store in a freezer style zip-lock bag.
- Store in Quantity – If you have large quantities of egg whites pour them into an airtight container and freeze. Make sure to measure the whites and mark the container appropriately. To use, remove the container from the freezer and allow to thaw overnight in the refrigerator.
- Facial – Beat one egg white until it is frothy. Spread it all over your face. Allow the egg white to dry. You will feel your skin tighten as the egg white dries. Rinse it off. Your skin will have a nice tingly feeling. Do not try this if you are allergic to eggs.