While reading a random cookbook I came across the statement “The mark of a true chef is the quality of their hollandaise sauce.” To my dismay, I realized as a novice in the kitchen I had not attempted to make or have had any interest to try hollandaise sauce. I’ve read the recipes for it a number of times…egg yolks…butter…then more butter…but it’s always sparked little interest, until now. I took it as a challenge so this weekend I made eggs Benedict with a twist. Instead of ham I used smoked salmon. With whisk in hand I beat the yolks and bitter
Into creamy submission and coddled the poached eggs into surprisingly perky little orbs of white. Yum!
Advertisement
Filed under: New York Tagged: | french, hollandaise, julia child
