THANK YOU! Hollandaise sauce
Thank you to whoever was mentioned making hollandaise sauce for their meal. I tend to avoid making sauces, because I think of bechamel or gravy... which are thickened with flour. And sometimes I get tired of topping things with plain butter or sour cream. I never looked at hollandaise before, but it's basically just egg yolk and butter, with a bit of lemon. Definitely on-plan!
So I looked up a recipe, said "That looks easy enough", went home, and made some to serve over leftover turkey.
The turkey EVAPORATED from the plate, and I swear I licked the bowl clean.
The original recipe used 3 egg yolks, but I didn't want that much sauce (I'm not sure how it reheats), but I'll make the full batch next time.
3 T butter, room temp (cut into three pieces and microwaved for 10 seconds to soften)
1 t water
1 t lemon juice
You do need a double boiler, but I used a small metal bowl over a small saucepan of water and that worked just fine.
Whisk egg yolk, water, and lemon juice together. (I also added a bit of minced onion and some herbs at this point) Add one nub of butter and whisk over steam until it begins to thicken. Add second nub and whisk until it melts in. Whisk in third nub.
It took all of ten minutes (once I found the double-boiler setup), and was SO tasty!
I gotta try this!
Hollandaise is a warm mayonnaise emulsion, at it's basis. Delicious on shockingly broad ranges of protein and veggies. Good on you for experimenting with it and sharing with us, as this may embolden other shy sauciers :)
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