Hi everyone! Hope you all had a great Christmas and a happy New Year, and are as excited and positive about the year ahead as I am. I have thought long and hard about the kind of year I want 2015 to be. This year I intend to be fearless. I am throwing myself out there and learning new things. I plan to become more creative and to trust my instinct's more. All in all, I'm going to work on getting a better balance in my life.
That being said I should fill you in on how I wrapped up last year. Feeling a little uninspired I began the process of soul searching and found that food is something that really makes me happy. My dream is to have a big house and host endless dinner parties for those I love. So with that in mind, my next goal was to get out of the office and find a job in food. Almost as soon as this idea came to me, the stars aligned and a great opportunity to work in a kitchen revealed itself, so I jumped at it. Now you can imagine that as a Graphic Designer working in an office all day, this is a massive change of pace. I'm thrilled to report that it is going well and I'm having a great time learning so many new skills and tasting so many delicious things!
My plan is to grow my skills in the food world and share them here on ESW blog. I have always felt a rush of creativity when I work on posts for this blog and look forward to documenting this new journey here, with you all.
Now that you're up to speed, I can present today's post. Conquering Hollandaise is the title of this entry, though if I'm honest I am only starting the journey of mastering this skill. It is a tricky sauce, one that needs a lot of whisking and persistence. If I had only known how much effort went into this dish, I would have been far more grateful every time I ordered an Eggs Benedict. Well worth the effort though and I know Dave is appreciating this turn of events in our home.
3 egg yokes, 175g unsalted butter, 1 tablespoon of warm water, lemon, salt, pepper.
Heat about an inch of water in a saucepan (you want the water to bubble but not boil). Place your 3 egg yokes in a large heatproof bowl with a tablespoon of warm water. Place bowl atop the saucepan. Use a wire balloon whisk to whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely. (It should take about 10 minutes to add it all.) If butter is added too quickly, it won't mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn't take too long to be incorporated - if the sauce cooks for too long, it can curdle.
The sauce will begin to thin when you start adding the butter. However, once the emulsion is established (after about the third cube), it will begin to thicken again. It will continue to thicken as the remaining butter is added. If the sauce curdles or separates it can be saved as long as it isn't grainy and the eggs haven't set.
Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice and season with salt and pepper. Serve immediately.