04 July 2010

The incredible, edible egg!

If you eat like we do, then you eat a lot of eggs. If you are like my brother, you eat them and never get tired of them. Rory, on the other hand, can only handle so many scrambled eggs before he gets a little bored. Eggs do not have to be boring... ever. I promise. The next few posts will focus on eggs and some of the many ways they can be used.

Hollandaise Sauce

1/2 c grapeseed oil
1/2 c butter
5 egg yolks
2 tbsp vinegar or lemon juice
pinch of salt
fresh ground pepper

1. Melt butter and combine with oil.
2. In a blender, combine yolks, vinegar, salt and pepper. Pulse a few times then blend on a medium speed for 30 seconds.
3. Make sure oil/butter mixture is hot then with the blender running, slowly drizzle it into the yolk mixture.
4. Serve immediately. (If you must reheat it, do so carefully as it is easy to break the emulsion or cook the eggs. Better over the stove than in the microwave. Extra can get stored in a mason jar in the fridge.)

This makes about 1.5 cups.

Try it over roasted asparagus or steak. You can also make this using only oil if dairy isn't your thing.

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