This is an amazingly simple sauce that I put together as a substitute for the classic Hollandaise Sauce, especially for Eggs Benedict. Here is the recipe:
1 tablespoon fresh squeezed lemon juice 3 tablespoon good mayonnaise (or to taste) 1/4 to 1/2 teaspoon prepared yellow mustard, French’s One turn fresh ground pepper, fine setting
Hollandaise tastes rather bland to me, and when I order in a restaurant, I always add a squeeze of fresh lemon juice. That is how the idea emerged. Use it on poached eggs, poached salmon and anything else you wish.
Please give it a try - remember, cooking is an Artform; baking is science! Adjust the proportions to suit your own taste. Adding ground cayenne pepper is very interesting... Bon appetit... (Pretend there is an accent grave on the “e”
No quarter .308/.223
January 30, 2020, 04:21 AM
f2
^ That looks good. I've been keeping these on hand regularly. Both are great on eggs. Use a 4 cup cuisinart.
Sorry but someone beat you to this around 1880 or so...
One of the greatest chefs of all time, August Escoffier, aka “the king of chefs and the chef of kings” came up with Sauce à la Moutarde which is basically what you have there.
January 30, 2020, 01:18 PM
corsair
Flavored mayo in place of hollandaise sauce...yeah, no. Hollandiase is hollandaise.
If you find traditional hollandaise technique too time consuming, then use this method.
January 30, 2020, 01:25 PM
PASig
quote:
Originally posted by corsair: Flavored mayo in place of hollandaise sauce...yeah, no. Hollandiase is hollandaise.
If you look at the process for making Hollandaise and the process for making mayonnaise, they are virtually the same except one is warm and one is cold. A fat; oil or clarified butter is emulsified into egg yolk.
January 30, 2020, 01:39 PM
corsair
quote:
Originally posted by PASig:
quote:
Originally posted by corsair: Flavored mayo in place of hollandaise sauce...yeah, no. Hollandiase is hollandaise.
If you look at the process for making Hollandaise and the process for making mayonnaise, they are virtually the same except one is warm and one is cold. A fat; oil or clarified butter is emulsified into egg yolk.
Correct, emulsification. The difference is ingredients. I like butter.
