This is what happens when Julie and Julia keeps playing on the E! network!
What really amazing with Julia's book is that any aspiring cook can quickly learn the art of French cooking because aside from simply stating the recipe, Julia placed several post notes after the recipe which are your safety net tips in case something goes wrong such as if you cream curdles half way through the baking process or if you end up burning a part of you casserole..
Auntie Julia surely though of everything that could go wrong!!
Full Proof Hollandaise Sauce!!
Ingredients:
3 egg yolks
1 tbsp water
1 tbsp fresh lemon juice (add more if needed)
6 ounces softened butter, unsalted
dash of cayenne pepper
salt, to taste
freshly ground white pepper, to taste
Procedure:
1) Whisk egg yolks, water, and lemon juice in a saucepan until thick and pale yellow
2)Set the pan over very low heat and continue whisking
3)Once the mixture has increased in volume and thickened, remove pan from heat
4)Add butter to the mixture a tablespoon at a time while continuously mixing.
Continue adding butter until you reach your desired consistency
5) Season lightly with salt, pepper, and cayenne pepper.
Served on top of Quickie Eggs Benedict and Blanched Asparagus
Will save the poached egg lesson for later.. A sunny side up egg would have to do for now!
Have a great weekend!
Miks