I attempted making hollandaise sauce this morning - as I attempted to make Eggs Benedict. I broiled the english muffins, the canadian bacon, and poached myself a few eggs... and tried to make the sauce. I think my attempts at hollandaise will have to be spaced out a bit. I can't believe how much butter I used this morning. It was enough to give the healthiest person a heart attack. And the EGGS. Oh my gosh, the eggs.
I made one for Adam as well. The brave guy tried to eat it, but gave up after two bites. Not only does he not like "egg mcmuffin type things", but I have a feeling the tremendous amount of cholesterol didn't help either. He's now helping himself to a nice bowl of fruit loops. Despite the sauce not being exactly what I wanted, it still wasn't bad - for someone who loves Eggs Benedict.
The problem with the sauce is that it just simply wasn't thick enough. It basically looked like slightly thickened hot butter. Like... melted butter without the greasy look... opaque. I'm back on the recipe websites trying to figure out what the heck I did wrong and hopefully - when I feel like experimenting with an entire box of butter again - I'll learn from my mistakes and get it right, or better, next time.
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