hollandaise sauce

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by KatyTheChickenLady, Jan 26, 2011.

  1. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    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 . . .
     
  2. elizabethbinary

    elizabethbinary Chillin' With My Peeps

    Mar 22, 2010
    Brisbane, Australia
    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.
     
  3. ranchhand

    ranchhand Rest in Peace 1956-2011

    13,295
    18
    291
    Aug 25, 2008
    SC
    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!
     
  4. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    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!
     
  5. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    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 [email protected]#$%^&*''

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

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    oh come on! I want something creative!!! like stirred into lobster risotto . . . or inside a Wellington . . . something new!!! [​IMG]
     
  7. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    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.
     
  8. elizabethbinary

    elizabethbinary Chillin' With My Peeps

    Mar 22, 2010
    Brisbane, Australia
    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! [​IMG]
     
  9. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    alas . . you are right [​IMG] tonights dinner is going to be strange to say the least [​IMG]
     

BackYard Chickens is proudly sponsored by