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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by attimus, Mar 25, 2016.
How"s about a recipe for real hollandaise?
Linda covered it well. Also soups, there's always a soup that'll call for rich broth. I love soups. They can be meals
This is my bread plus recipe, very versatile with seasoning and such. Also very simple.
2 cups water 110°
2.25 tsp yeast
2 tsp salt
5ish cups flour
2 or 3 jalepenos depending on the heat you like
1 bunch cilantro finely chopped
Half a small wheel of Gouda shredded. Lol I've never measured it. I bake like a cook not a baker sorry.
Add dry ingredients to mixing bowl. Slowly add water. As the dough is forming I add the cilantro and jalepeno add the remainder of the flour and cheese until a decent ball starts to form, a little sticky is OK, dry is bad.
Remove and knead/shape into a smooth ball. Divide in half and shape into two football shaped logs.
Preheat oven 375°
Place on sheet pans and grease the tops and cover with plastic wrap for roughly 40 minutes. Or until doubled.
You can give them an egg wash for a nice sheen. Mix an egg and just rub the surface of the bread lightly with it.
Cut several slits diagonally for a professional look and to stop the bread from over rising while baking.
The bread is done between 190° and 210°
I don't time this. Again. I'm a cook not a baker and really just have to be hands on with things.
Sprinkle some extra cheese over the top at desired point for crispness.
These added ingredients also don't seem to mess with the breads properties either. I've done rosemary and garlic and an unsuccessful attempt at raisin bread but that was my fault with his same dough.
I make a pretty serious batch of hollandaise every brunch(2 dozenish egg yolks) but by your definition what would a "real" hollandaise sauce be? I'd more than gladly give you my recipe, if it's what your after.
Just happened to be able to put one of these together at work today
Beet, Dutch blue cheese, toasted pine nuts, red onion, rosemary vinegrette.
Wish there was a lighter colored beet in there for contrast but it turned out great.
Here's the pork shank it went with
Garlic mash, braised carrots, and the "sauce" over the top was made from the blended drippings, onion carrot and celery.
Quote: I used to make it at a restaurant I worked at many years ago. All I remember is something about lots of yolks, butter, and a double boiler set up.
butter and yolks are the gist of it. This batch size is for work
18 egg yolk
2 lb straight butter melted clear(make sure its not a European style blend)
1/2 to 1 tblspoon Dijon(to much and the whole thing will taste like mustard)
The rest is 'to taste'
Dash lemon juice
Salt and pepper
A bit of parsley for some extra color.
Combining components, I don't use a double boiler. Just occasionally move it from the edge of stove to counter. My butter is also melted here and rather hot. The last thing you want to do is add to much heat, you'll just end up with scrambled egg.
whisk egg yolks and Dijon to a good light colored cream, you'll notice the color difference as it starts to thicken up good.
At this point you can't stop whisking for a bit once you start the emulsify ing process, slowly pour butter into your mix as you whisk. If it's to oily looking slow down, to thick get a little water from the bottom of the pan of butter into it. As you add more butter you can slow down whisking a bit but don't stop until it's all Incorporated. I add my seasonings now, and it's ready to serve.
Thank you. Do you clarify the butter?
yes but not cooked down to clarify. The liquid in the bottom is what i use to help thin it out. It sits in a pan melting on the line for around 2 hours before I make the hollandaise. Usually the last thing I make before we open.
I just made abatch. Put on some O/E's on muffins, with some steamed asparagus. Nom Nom!
nice. we do a steak Oscar beni for brunch. Sliced triptip. Asparagus. Crab. We also use the largest English muffins we can find
Pollo alla diavola