Tuesday, May 7, 2013

Asparagus and Hollandaise Sauce

This is the simplest hollandaise sauce there is.  It is perfect over asparagus, eggs Benedict,  or seafood.  The old hard method of whisking yolks over simmering water is no more.  I love it when things are made easier.

2 sticks melted butter
3 or 4 large egg yolks
Pinch of salt
½ of a squeezed lemon
Pinch of white pepper

Melt the butter in a sauce pan over medium.  In a blender, blend your egg yokes, salt and pepper. With the blender running, remove the cover and pour the hot melted butter in a thin stream. By the time two-thirds of the butter has been added, the sauce will be thick and creamy. Continue pouring, but don’t pour in the milky residue at the bottom of the pan. Taste and adjust seasonings if necessary. Squeeze in the juice from ½ of a lemon and blend again. The hot butter will cook the egg yokes and you have perfect simple hollandaise sauce.  Serve while warm over steamed asparagus, shrimp or a poached egg for eggs Benedict.  

Asparagus tips – Bend the asparagus until it breaks.  Only use the tip of the asparagus to the break.  The rest you can save and use in broths if you like, but it is stringy and should not be served to eat.  You can use the first peace you break as a way to measure where to cut the rest of your asparagus.  Place asparagus in a plate with several spoons of water.

Cover the plate with plastic food wrapper but leave some opening at the side so extra hot steam has a way to escape.  Microwave for 5 minutes.  You should have perfect steamed asparagus.  

It is suppose to be another beautiful day here.  Hope you day is beautiful, be happy and may God bless you and yours. 

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