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17
Hollandaise Sauce
Using a hand blender makes this tricky-to-make sauce a no-fuss recipe
that you will want to put on top of more than just poached eggs.
Makes about 1 cup
4 large egg yolks
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
½ pound (2 sticks) unsalted butter, melted and kept slightly warm
(not hot) Warm water, as needed
1. Put the egg yolks, lemon juice and salt into the mixing beaker. Slowly
pour the warm butter into the cup, carefully leaving any white milk solids
on the bottom of the pot behind. Allow to rest for about 1 minute.
2. Insert the blending shaft into the mixing beaker so that the blade guard
touches the bottom of the cup. Select Low and blend, keeping the
blade on the bottom. Once the ingredients thicken and start to emulsify,
continue processing, using a gentle up-and-down motion, until thick
and all the ingredients are incorporated.
3. If sauce is too thick, blend in warm water, 1 teaspoon at a time, until
desired consistency is achieved (approximately 2 tablespoons total).
4. Taste and adjust seasoning as desired. Serve immediately or transfer to
a double boiler to keep warm.
Nutritional information per serving (2 tablespoons): Calories 230 (97% from fat)
• carb. 0g • pro. 1g • fat 25g • sat. fat 15g • chol. 153mg
• sod. 218mg • calc. 11mg • fiber 0g
Asparagus Leek Soup
This soup practically screams “Spring!” when asparagus and
leeks are abundant.
Makes about 7½ cups
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 medium leeks, white and light green parts only, thin-sliced
1 to 1½ teaspoons kosher salt, to taste, divided
2 large bunches asparagus (about 2 to 2½ pounds), rough ends
trimmed and cut into 2-inch pieces (tips removed and reserved
for garnish), optional (see note in step 4)
1 large red potato (about 8 ounces), peeled and cut into ½-inch
pieces, held in water to prevent oxidation
¼ cup dry white wine or Cognac
¼ teaspoon freshly ground black pepper
5 cups vegetable or chicken broth, low sodium (the more clear
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