What to do with 3 slices of Jamon and about 1/2 a bunch of asparagus leftover in my fridge ?? I think I could just eat the Jamon as it is (they are THAT good) ... but with a little bit of Hollandaise sauce , I might be able to tie both of them together for a quick snack.
After all, this is the perfect sauce for eggs benedict, draping over asparagus or over salmon.
So...For a quick Hollandaise sauce...
The basic recipe portions are for each egg yolk, 1 teaspoon of water, add 1 teaspoon of lemon juice and approximately 5 tablespoons butter. Then season with a pinch of salt and freshly ground black pepper.
If the Hollandaise gets too thick, then you can get it back down to a pouring consistency by adding a bit of hot water.
Hollandaise Sauce
Portions are for two people, double the recipe as needed
- 1 egg yoke
- 1 teaspoon of water
- 1 teaspoon lemon juice (may need a bit more depending on taste)
- 5 tablespoons butter
Method:
- Bring a small saucepan 1/2 filled with water to boil, then reduce to a slow simmer.
- Using a Pyrex bowl or something similar, gently whisk together the egg and teaspoon of water
- Place the bowl over the saucepan (do not allow the bowl to touch the simmering water), and whisk in a tablespoon of butter at a time.
- Add in the lemon juice and continue whisking over the simmering water bath until the sauce thickens.
- Season with salt and pepper to taste. If you prefer the sauce to be a bit more tangy, simply add in a bit more lemon juice.
- Serve immediately.
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