Hollandaise is, of course, incredible on eggs Benedict. But the über-indulgent sauce is also great with a variety of other dishes. Here, six fantastic dishes that are better with hollandaise.
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Hollandaise is, of course, incredible on eggs Benedict (it’s also super easy to make in a blender). But the über-indulgent sauce is also great with a variety of other dishes. Here, six fantastic dishes that are better with hollandaise.
1. Poached Salmon Silky poached salmon is a real crowd-pleaser topped with tarragon-spiked hollandaise. It’s terrific hot or cold.
2. Broccoli Sweet and tender roasted broccoli florets are ideal for mopping up creamy, herbed hollandaise.
3. Asparagus Crisp, just-blanched asparagus and creamy morel hollandaise are the perfect spring lunch.
5. Baked Turbot Turbot’s firm, white flesh is rich enough to stand up to a serious sauce like hollandaise.
6. Crab Imperial Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo, chef Michael Mina makes a hollandaise sauce, which makes the spread even silkier.
How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.
How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.
If the heat is too high, the egg yolks will curdle and the sauce will become grainy. When a sauce splits, this means that the fat has separated from the egg foam (the sauce has lost its emulsion). The result will look thin, greasy, and lumpy.
In a fresh bowl, start with an egg yolk or 1/2 cup pasteurized egg product. Slowly whisk or blend in your separate sauce into the egg. If either of these methods isn't able to salvage your hollandaise, you'll have to restart. Likely something other than the thickness of your sauce is the cause of its separation.
The second cause is either adding too much butter or adding it too quickly. When either of these occur, the sauce will look glossy like icing and pull away from the sides of the bowl, while the butter will float on top of the mixture.
Hollandaise sauce can be stored in the refrigerator for up to two days. To store hollandaise, place it in an airtight container and make sure that the hollandaise is cooled down before you put it away.
I find the best way to gently reheat Hollandaise Sauce is to submerge a sealed container in a bowl of warm water no hotter than 50°C/122°F (just very warm tap water). Leave it for around 20 minutes, stir sauce, change the water and repeat, until it is slightly warmer than room temp and pourable.
Make sure that foods that contain raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu, are made only with pasteurized eggs. You can either start again, or try adding another egg yolk and a bit more melted butter.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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