Sunday, May 9, 2010
Ooo laa, laa, Hollandaise!
Barnegat bay flounder, with capers, "New Jersey Fresh" Asparagus and Hollandaise.
The Hollandaise sauce recipe is from Julia Child. Bless that woman for making classic sauces NOT intimidating. With the help of "The Way to Cook", I whipped up that sauce in plenty of time to serve it with lightly sauteed flounder (from the freezer - sauteed in butter and olive oil, with capers and lemon juice added at the end) and microwaved asparagus.
Hollandaise Sauce (rough directions adapted from Julia) (makes 1 cup)
In heavy saucepan, whisk 3 egg yolks until light yellow. Add 1 1/2 T lemon juice. Put on low heat. Add 1 TB butter. Whisk over heat. When egg yolks get thick, add another 1 TB butter and keep whisking. Take off heat. Then add more melted butter (about 1 stick's worth) a few dribbles at a time,whisking constantly. The sauce will stay emulsified, absorbing the extra butter. Add salt and pepper to taste, and more lemon juice if you like. Keep warm. Spoon that goodness over what you like. That's it!