Cooking

Hollandaise Sauce – Blender

Filed Under: Cooking

Hollandaise Sauce – Blender

  • 3 egg yolks — (see how to separate eggs)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne — (optional)
  • 10 tablespoons unsalted butter — (if using salted butter, skip the added salt)
  1. Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
  2. Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
  3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
  4. Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
  5. Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.

Hollandaise Sauce

Filed Under: Cooking

Hollandaise Sauce

  • 2 large egg yolk — (s)
  • 2 tablespoons water
  • 0.3333 cup unsalted butter — melted
  • 2 teaspoons fresh lemon juice
  • 0.25 teaspoon table salt — or to taste
  • 0.25 teaspoon white pepper — or to taste
  1. In a small metal bowl, using a stainless steel whisk, whisk egg yolks and water until completely blended and frothy.
  2. Place bowl over double boiler over low heat; whisk constantly until thickened. Remove from heat and continue whisking to help cool a little.
  3. Slowly whisk in melted butter; whisk in remaining ingredients. Serve warm. Yields about 1 tablespoon of sauce per serving.

Ham Steaks with Honey-Mustard

Filed Under: Cooking

Ham Steaks with Honey-Mustard

  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon light brown sugar
  • 1 large precooked ham steak — (1/2-inch-thick (1 1/4 lb.))
  • 8 whole cloves
  1. In a small bowl, combine mustard, honey and brown sugar. If there’s a bone in ham, remove it. Divide ham steak into 4 pieces; spread half of honey-mustard mixture on one side and stud each piece with a clove.
  2. Turn broiler to high and place rack 2 inches from heat source. Put steaks on broiler pan and broil for about 4 minutes. Turn steaks over. Spread remaining mustard mixture over steaks, stud with remaining cloves and broil for about 4 minutes longer, until well-browned.

Healthier Honey Sriracha Chicken

Filed Under: Cooking

Healthier Honey Sriracha Chicken

  • 8 ounces boneless skinless chicken thighs — cut into bite sized pieces
  • 1/4 cup honey
  • 3 teaspoons sriracha
  • 1/2 teaspoon garlic powder
  • 1 tablespoon low sodium soy sauce
  • 1/2 teaspoon onion powder
  • 1/4 cup water
  • 1/2 tablespoon cornstarch
  • 1 scallion — chopped (optional, for garnish)
  1. Spray wok or large pan with fat free cooking oil spray. Add chicken and cook until done. If needed, add some water during cooking.
  2. In a small saucepan, combine honey, sriracha, garlic powder, soy sauce and onion powder. Bring to a low boil. In a small bowl, dissolve water and cornstarch and then add to the sauce. Stir and bring to a boil. Cook until sauce thickens.
  3. Coat chicken in sauce. Garnish with scallions if desired. Serve over rice.