That has got YOU all thinking, has it not!
WE know that most of YOU were educated, some more thoroughly and to a higher degree than others. But it appears.. disgracefully.. that most of YOU do not know how to make Hollandaise Sauce properly.. YOU buy it in a packet! Ugh..
So here is the recipe, fear not, it does not require the brain of a rocket scientist nor will it break the household budget.
YOU will need the following, if YOU are 'a' cook, they will already be in the cupboard.
4 Tablespoons White Wine Vinegar.
5 Peppercorns. 1 Blade of Mace. 1 Slice of Onion. 1 Small Bayleaf. 3 Egg Yolks. Salt & Pepper.
1 - 2 Tablespoons of Single Cream.
5 oz unsalted Butter.. SOFT, not just out of fridge!
Squeeze of Lemon - optional.
Method.
Put vinegar into a small pan with spices, onion & bayleaf. Boil this until it is reduced to a scant tablespoon, set aside to cool.
BEWARE..this procedure always makes HER cough, boiling vinegar has a weird smell!
Cream egg yolks in a bowl with 1/2 oz of butter & pinch of salt. Strain on the vinegar mix, set the bowl on top a pan of boiling water, turn off heat & add the remaining butter in small pieces, stirring vigorously all the time.
When all the butter has been added and the sauce is thick, taste for seasoning and add the cream, stir well & add the lemon juice (if using).
There.. that was not too frightening, was it!
SHE learnt this from Constance She learnt it when she and Mona were at school in Ville D'Avray, Paris, they lived next door to Yehudi Menuhin's family and used to walk in the garden and hear him play for free!
It and the homegrown Asparagus were wonderful.
Now SHE has grown-up stuff to do and I am off for a doze on MY favourite door. WE had a very restless night, there was lots of noise in the street with car alarms and shouting..
GeeGee Parrot.
May 13th, 2013.
WE know that most of YOU were educated, some more thoroughly and to a higher degree than others. But it appears.. disgracefully.. that most of YOU do not know how to make Hollandaise Sauce properly.. YOU buy it in a packet! Ugh..
So here is the recipe, fear not, it does not require the brain of a rocket scientist nor will it break the household budget.
YOU will need the following, if YOU are 'a' cook, they will already be in the cupboard.
4 Tablespoons White Wine Vinegar.
5 Peppercorns. 1 Blade of Mace. 1 Slice of Onion. 1 Small Bayleaf. 3 Egg Yolks. Salt & Pepper.
1 - 2 Tablespoons of Single Cream.
5 oz unsalted Butter.. SOFT, not just out of fridge!
Squeeze of Lemon - optional.
Method.
Put vinegar into a small pan with spices, onion & bayleaf. Boil this until it is reduced to a scant tablespoon, set aside to cool.
BEWARE..this procedure always makes HER cough, boiling vinegar has a weird smell!
Cream egg yolks in a bowl with 1/2 oz of butter & pinch of salt. Strain on the vinegar mix, set the bowl on top a pan of boiling water, turn off heat & add the remaining butter in small pieces, stirring vigorously all the time.
When all the butter has been added and the sauce is thick, taste for seasoning and add the cream, stir well & add the lemon juice (if using).
There.. that was not too frightening, was it!
SHE learnt this from Constance She learnt it when she and Mona were at school in Ville D'Avray, Paris, they lived next door to Yehudi Menuhin's family and used to walk in the garden and hear him play for free!
It and the homegrown Asparagus were wonderful.
Now SHE has grown-up stuff to do and I am off for a doze on MY favourite door. WE had a very restless night, there was lots of noise in the street with car alarms and shouting..
GeeGee Parrot.
May 13th, 2013.
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