I can now add Zaar to that list of passions (translate: addiction). Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper) A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.Ĭurrently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. This is God’s country and I’m never leaving. I’m afraid they’ll have to bury me here in WA. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I like rollerblading, hiking, backpacking and trips to the ocean. At the moment I get to enjoy being at home and working only when I want to. If this is for you and your family throughout the week, you can store for up to 1-week in the refrigerator, but you will want to reheat before eating.I’m a former interior designer and landscape designer. So yes, it can be made prior to hosting a shindig, but not too in advance. If this hollandaise sauce is out for more than one-hour, you’ll want to reheat on the stovetop and whisk constantly. ![]() So there’s raw egg in this recipe, and the last thing you want is to get sick, or if you’re hosting a brunch, have sick guests. If you have one of course, that will work! Basically a smoothie-type blender will not work for this hollandaise sauce recipe because you’ll need to slowly drizzle in your melted ghee while it blends together to emulsify. For this recipe, you don’t need a super high powered blender. You do you, friend.Īs long as your blender has a lid with a hole, you’re good. Once thick, taste test and add additional salt or lemon juice, if desired.You need to go slow or the emulsion will separate and your sauce will be thin and soupy. Then you will slowly (and I mean SLOWLY) drizzle in your hot, melted ghee (or butter, such as Kerrygold) until your hollandaise sauce has thickened.Blend together the egg yolks, lemon juice, salt and cayenne.While ghee melts, add to your blender: 2 egg yolks, 1 tablespoon fresh lemon juice, pinch of sea salt, and a dash of cayenne pepper (or hot sauce, such as Frank’s Red Hot).It is VERY IMPORTANT that the ghee be hot in order for the Hollandaise to thicken (emulsify). If you’d prefer to melt in a saucepan, on your stovetop, that will also work. ![]() Make sure to use a microwave-safe measuring cup and cover to avoid splatter.
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