Following a brief excursion into mayonnaise making the other week, it got me thinking about egg based sauces. For some reason or another, I had never tasted hollandaise sauce. This would have stemmed from the days when I had to make hollandaise on a regular basis at the pancake restaurant that I worked at - and although it always turned out fine for me - it had kind of put me off with the amount of butter it contained; not to mention the fact that by the end of the day it had turned into a split, coagulated mess.
In effect, hollandaise is a butter sauce brought together with an egg yolk and seasoned. Egg yolk, so I've learnt from Harold McGee himself, is a natural emulsifier and when combined with fat, starts to thicken. The reason that hollandaise is a warm sauce is simple - butter melts when hot.
The hollandaise I made yesterday morning, to adorn my poached egg and muffin, turned out airy and soft with just the right seasoning. Based on Olive's "How to make dead, good hollandaise" from the January issue, the only thing I had to change was the lemon juice, which I used lime juice instead. I am no longer disgusted by hollandaise, and when it's appropriate, I will be making it just like this.
1 egg yolk
Pinch of salt
Dash of water
1 teaspoon white wine vinegar, or other flavoured white vinegar like tarragon
125g butter, melted
Half a juice of lime
Shake of paprika
Melt the butter over medium heat and try not mix the clear liquid with the white liquid. Whisk together the yolk, water, vinegar and salt in a heatproof bowl. Place the bowl over a pan of simmering water and when it starts to thicken start adding the clear butter liquids very slowly. Once all the butter is incorporated continue whisking until the sauce starts to thicken. If it thickens too much add a splash of water to loosen it up. Whisk in the lime juice and paprika.
Sunday, July 29, 2007
Monday, July 02, 2007
My very favourit-ist carrot cake of all time. Made again, yesterday.
Johanna: you have to follow this to the tee. I've made slight variations - all to detrimental effect. In fact, the picture of the cake above didn't work out because I used all white flour and no nuts. Didn't turn out at all.
175g brown sugar
150mL sunflower oil
100g white flour
100g wholemeal/barley/rye flour (whichever you have on hand)
1 teaspoon baking powder
1 teaspoon mixed spice
3 medium sized carrots - peeled and grated (no doubt using your Thermomix *jealous*)
50g chopped nuts
1 orange, zested and juiced
Additional 75g brown sugar
Preheat oven to 180° Celsius. Beat together the brown sugar and oil. Add in the zest of the orange and the eggs, beating between each additional. Beat until lighter in colour and slightly foamy. Tip in the flours, baking powder and spice and mix until well combined. Fold through the carrot and mixed nuts. Transfer into two prepared sandwhich tins and bake for about 30-45 minutes until cooked (you know when ;).
While it is baking prepare an orange syrup by slowly heating the orange juice and additional brown sugar over a low heat. When the cakes are removed from the tins (after cooling slightly) poke holes all over them and pour over the syrup.
Orange Cream Cheese Frosting
50g softened butter
3 cups icing sugar (I know I'm terribly inconsistant with my measurements - try 500mL)
175g cream cheese
Juice from half an orange
Whip together all of the ingredients until light and fluffy. Frost the cake with a layer of the icing between the layers of cake.
Let me know how you get on!
I'll hopefully be moblogging from the Henley Regatta. See you there - hopefully the weather won't be bad...
P.P.S. We've decided not to go to Henley Regatta - We've got to start putting our heads down and start saving money for Le Grande Tour in November... Besides - we have a mower to buy :(
Posted by Bonnie at 7:11 pm