Friday, August 5, 2011

Bollandaise Sauce

Do you have trouble deciding whether to have bérnaise sauce or hollandaise sauce on your poached eggs? Why not hit two birds with one stone and make bollandaise sauce?

The tart lemon hit of a hollandaise and the herbs of a béarnaise. It's genius.

190g butter
4 egg yolks
2 tsp water
1 tps lemon juice
2 tsp tarragon
salt & pepper

1) Melt butter, and skim off the skum. This takes out the whey left in the butter, so you get clarified butter. You can now set your beautiful non frothy clear as crystal butter aside to cool.
2) In a small clean saucepan (we are making sauce after all) add your eggs and 2 tsp water. Whisk for a minute off the heat until frothy and light in colour.
3) Put your light frothy eggs on very low heat and continue whisking for about 3 minutes until eggs are thick and the whisk leaves a trail. Make sure you keep whisking at all times and the heat is low, otherwise you'll end up with scrambled eggs.
4) Take your sauce off the heat, add the lemon juice, tarragon and seasoning.

And if you do accidentally scramble it, just add it to a german potato salad or use it as a lumpy vaseline.

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