hollandaise sauce

[KatyTheChickenLady]

I do know how to make it but am wondering, does anyone use it for anything other than Eggs Benedict or on asparagus? I was in a creative mood and trying to come up with something but drew a blank . . .

 

[alicefelldown]

Salmon
http://www.bbc.co.uk/suffolk/dont_miss/food/nigel_ramsbottom/fish/salmon/poached_salmon.shtml
http://www.phamfatale.com/id_917/ti...Stuffed-Salmon-Fillet-with-Hollandaise-Sauce/

Artichokes
http://www.foodnetwork.ca/recipes/Side/Vegetables/recipe.html?dishid=9067

Steamed Veggies
http://s242.photobucket.com/albums/...ction=view&current=broccoli_w_hollandaise.jpg

Rib-eye & thick cut fries
http://www.bbcgoodfood.com/recipes/5147/ribeye-steak-with-basil-hollandaise

Pork-loin & Hassleback potatoes
http://www.flickr.com/photos/kattebelletje/2288726395/

 

[elizabethbinary]

I had it on Burrumundi yesterday.

Love it on veggies. Roast some veggies all nice with a little sauce... (or for my more fat-laden friends, a loooooot of sauce)

Potatoes, with some aromatic herbs mixed in. Especially homegrown new potatoes.

I'm hungry.

 

[ranchhand]

Quote:
I used to be a night cook in a Belgian restaurant. We always sent some out with the Steak Au Poivre. It really does enhance just about anything!

 

[KatyTheChickenLady]

those are good suggestions . . . but still just the typical . . . I want something new and exciting to do with it . . . ok bigmike time to chime in!

 

[bigmike&nan]

Katy in all honesty the folks have really covered some awesome ideas - I especially like me some Eggs Benedict, but with the wife on Weight Watchers that's out, except if I somehow wake to find myself in a B&B or a Country Inn for brunch. Man
I really like it over asparagus or with a steamed artichoke -whoa !@#$%^&*''

Hollendaise or a good Bernaise Sauce, well those are things I should probably stay away from - but boy I sure love 'em.

 

[KatyTheChickenLady]

oh come on! I want something creative!!! like stirred into lobster risotto . . . or inside a Wellington . . . something new!!!

 

[bigmike&nan]

Quote:
Actually a Bernaise sauce is appropriate for a Wellington.
Hollendaise is more appropriate for seafood, vegetables or Benedict.
Remember Hollendaise is a emulsion of sorts and would break if stirred into something like a risotto. Not good, or pretty.
If you want something creative make yourself a Maitre 'd Hotel butter.

http://www.wisegeek.com/what-is-maitre-dhotel-butter.htm

I like to cream my butter with a little chopped garlic, shallots, fresh tarragon, lemon zest and S&P, lay it out on some plastic wrap and roll into a log, refrigerate and cut a slice that you garnish a freshly grilled steak or salmon filet with. A lot easier at service time than whipping up a Hollendaise or Bernaise.

 

[elizabethbinary]

bigmike&nan :

Quote:
Actually a Bernaise sauce is appropriate for a Wellington.
Hollendaise is more appropriate for seafood, vegetables or Benedict.
Remember Hollendaise is a emulsion of sorts and would break if stirred into something like a risotto. Not good, or pretty.
If you want something creative make yourself a Maitre 'd Hotel butter.

http://www.wisegeek.com/what-is-maitre-dhotel-butter.htm

I like to cream my butter with a little chopped garlic, shallots, fresh tarragon, lemon zest and S&P, lay it out on some plastic wrap and roll into a log, refrigerate and cut a slice that you garnish a freshly grilled steak or salmon filet with. A lot easier at service time than whipping up a Hollendaise or Bernaise.

What he said!

 

[KatyTheChickenLady]

alas . . you are right

tonights dinner is going to be strange to say the least