Mastering the art…

29May11

I’ve started to learn how to make Sauce Hollandaise. At home, we’ve never had it, and le gros père was used to have asparagus with Sauce Hollandaise. Well… After having tasted some convenience-sauce Hollandaises, I’ve decided to try how to make it myself.

First, I tried a recipe of Julia Child in the book “Mastering the Art of French Cooking”. It was made of lemon juice, egg yolk, and lots of butter. Technically a success, but the sauce was too fat and not very interesting in taste.

No time to give up yet. I’ve found a recipe at lamiacucina for Orange-Hollandaise. Tried it with artichokes and yes – technically and “tastically” a success. So I think, you should try it, too!

For 2 persons you need:

2 artichokes
some vinegar

2 egg yolks
juice and peel of 1 orange (organic grown)
more or less than juice of 1/2 lemon (means to taste)

75 g butter

salt, pepper, sugar

lamiacucina asks for balsamico and some campari – I omitted both. (Campari as it wasn’t in the house, and balsamico as I thought that the sauce was already sour enough. So ask your taste what to add…)

For the artichokes, cut the stem and using scissors, cut the ends of the leaves. In a laaaaarge pot, bring a lot of salted water to a boil, add some vinegar and boil the artichokes for about 40 minutes.  If they want to swim (instead of diving), put something heavy on top of them, maybe a lid. The boiling time depends on the size of the artichokes. Test with a knife on the bottom, if they’re soft. Another test is if you can pull out a leaf easily. If you’re not sure how to prepare and how to eat them, you can watch these videos here and here. If you use lemon or vinegar doesn’t matter as long as it is a bit acid.

For the sauce, prepare a water bath. Cut the butter into small cubes. In the bowl you’ll put on top of the water, whisk together the egg yolks, the orange juice and the lemon juice as well as the orange peel, salt, pepper, and a bit of the sugar. Put it on top of the simmering water and don’t stop whisking. Whisk and heat until the mix gets thicker and creamy. Don’t overheat to avoid scrambled eggs.

As soon as it’s creamy and thicker, put it away from heat and whisk in the butter cubes.

Season to taste with salt, sugar, and pepper, maybe with balsamico, too. Serve with the artichoke!

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11 Responses to “Mastering the art…”

  1. 1 Anna-Maria

    why do i need to cut the artichoke? always cook them as it is, and then eat it….

  2. ahmmmmm… don’t know. for aesthetic reasons, maybe. At least the scissor-leaf-cutting part. I admit, I’m often a plagiarist in cooking.
    The knife-part – mmmh. further research is necessary…
    So you buy the artichoke and put it directly without any treatment of a sharp utensil into the water?

  3. 3 Anikó

    Just had my first artichoke lately, so delicious. Don’t why I didn’t try it earlier. We had it with lemony mayonnaise :-)

  4. ui, mayonnaise – I love it. …should get some artichokes and make some mayo… mmmmh…

  5. 5 Ute

    they are also very nice with an egg-vinaigrette dip (e g Bayerisches Kochbuch recipe no 977) ;-)

    • hehe, I’m gonna look up the recipe ;-) (which edition?) – my lebanese colleague suggested to eat them with a tahini-dip (tahini, lemon juice, olive oil and some finely chopped cubes of fresh veggies e g cucumber and/or tomatoes) – I should try that, too :-) let’s go for artichokes!

      • 7 Ute

        1998 55. auflage. Kalte Eiersoße. Oh, I love my bayr. Kochbuch for looking up basic cooking rules :-). I’ll also try out your mayonnaise and the tahini dip-tip. my kids like artichokes too – they are fun to eat! btw last night I made your parsley salad (parsley, coconut, chilli, lime juice etc..) – always a fantastic success!!!

      • where is the “like”-button here? Glad that you like the salad! :-)

  6. 9 Anna-Maria

    i usually cut the stem, but no, no further treatment…. works as well – but maybe there are more bitter things in the tips of the leaves which might get into the rest of the stuff while cooking?

  7. 10 Ute

    Maybe I found an answer to the leaf trimming – bought some artichokes today and they have prickly leafs – ouch. I’ve never trimmed the leaves before but will do now to avoid crying children :-)


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