Mastering the art…
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 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!
Filed under: Recipes: Dips, Dressings, Sauces, Recipes: Vegetables | 11 Comments
Tags: artichoke, citrus fruit