Tag Archives: Entertaining

Eat – SO EASY Hollandaise Sauce

Hollandaise sauce.

People have funny reactions to Hollandaise sauce.  Some people think it’s disgusting. If you are one of those people, I have two things to say to you:

  1. This post is probably not for you.
  2. We maybe can still be friends, but you cannot besmerch the good name of the Hollandaise, or it’s gonna get ugly fast.

Annnywayyy…

For those who know a good thing when they taste it enjoy Hollandaise, it can still be kind of a love/hate relationship.

Hollandaise, I’m afraid, gets a bad rap.  The reasons are two-fold, it seems – but I am here to clean up this sauce’s reputation, or at least strongly  plead its case.

“It’s fattening.”

Well….  it has a high fat content.  I will give you that.  There are some calories in there, for sure.  (My recipe has 182  a serving which isn’t insignificant, I get it.)

BUT for those of us partaking in a Ketogenic- Low Carb/High Fat nutrition plan, it is actually kind of a dream sauce.  It has the fat content that we rely on to keep us  feeling full and satisfied, AND burning fat as fuel.  Butter and eggs?  Those are LCHF staples!!

Regardless of your nutritional preferences, there is room in there for some fat.  You will enjoy what you eat, you will feel satiated for longer periods, and fat is important for keeping our bodies functioning properly. Come on, live a little.  Have the Hollandaise.

“It’s too hard to make.”

Yeah, nope.

I get it, in culinary school I was terrified making Hollandaise – it seemed SO complex, and so easy to screw up.  All of that double-boiler/ bain marie bullshit, trying to whisk like hellfire and stream in the butter.  AND WHAT IF IT DID CURDLE!?

THE PRESSURE!!!!

Except not at all – it is super simple and (I swear) actually pretty well foolproof – and I am a Grade A fool, so we can say it is “Keri Proof” if you do it like I do.  Here we go:

WHAT YOU NEED
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4 egg yolks

1 stick of butter (1/2 cup)

½ – 1 tablespoon lemon juice  (pardon my squeezy lemon, it was all we had)

Pinch dry mustard (optional)

Pinch cayenne pepper or dash of hot sauce (optional)

Hot Water (as needed)

*Makes 6 servings (but no one will judge if it doesn’t go down that way at your house, I promise.)

WHAT YOU DO

Place the egg yolks and lemon juice into the blender.  I start with 1/2 tablespoon of lemon juice because I don’t like a really lemony sauce.  If you do, you can easily adjust when finishing, but once you have over-lemoned, there is no unringing that bell.

I like a pinch of dry mustard in my Hollandaise, just to give it a little extra something in the background.  BUT, just a pinch.  I don’t want it to actually taste like mustard.  Some folks prefer to add a little cayenne pepper for a bit of a kick.  I am a traditionalist, but you do you – add either of those now if you would like:
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Cover and give the contents of the blender a pulse – 5 seconds or so.

In a measuring cup (or other microwave safe container with a pouring spout,) melt the stick of butter until it just starts to boil.

Remove the center of your blender top, turn the blender on to a low to medium-low setting, and slowly stream in the hot melted butter:
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Oh yeah.

People tend to over think this step – don’t be too fussy, let it all stream in, then let the blender run for 30 seconds or so and you will be good to go.

If it is too runny, let it sit a bit and it will thicken…  if it gets too cold, microwave for 10 seconds (it will curdle a bit, but see the next sentence to solve that problem.)   If it is too thick, or if the butter has caused the eggs to curdle up, then add warm water, 1 tablespoon at a time, and give it a good whisk.  It will come right back together and thin right out. I pinky swear.

Give it a taste to see if you want a bit more lemon, and then start finding stuff in your kitchen to drown in it top with the golden goodness.

This morning I actually used the whites that I had left over from separating the eggs, fried with a little bacon and one full egg to make a quick scramble.
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Hello, you beautiful sauce, you.

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Eat – Mac and Cheese YOUR way – Jr’s 3rd Birthday Bash

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When it comes to hosting parties, I believe in providing options for my guests.
With a picky eater husband, I am keenly aware that, be it legit dietary restrictions or just differences in tastes, it is best to hedge bets and offer a variety when it comes to the menu for a larger gathering.

Add some kiddos to the guest list and it goes from being “good idea” to being pretty well mandatory in my mind.

I like to start with one base that everyone uses and then give options to build from there.

Nachos, Tacos, Chili, Baked Potatoes, Personal Pizzas, Big Salad….. they have all seen some action at my informal gatherings.

This year for Jr’s birthday I confess I was stumped.  It was a lunch-time shin-dig, and of late even Jr has been dipping his toe into the “toddler picky eater” waters.  What would HE eat?

Everything I thought of, I kept postscripting in my mind with “and I will make mac and cheese for the kids.”

HELLO!!!   Not AND – Mac and Cheese was the answer!

The Top Your Own Maccaroni and Cheese Bar came into being.

Perfect for all ages – simple for kiddos, with some more adventurous offerings for the grown ups who wanted to branch out.

I started (of course) with my favorite recipe for maccaroni and cheese from Ina Garten, using half medium cheddar and half sharp, and made two big pans of it (too much = always better than not enough when it comes to party food,) which I made the day before and heated up as guests started arriving.

But the fun part is the toppings!! Here is what I had, along with some other ideas

Bacon Crumbles

Green Chiles

Cherry (or diced) Tomatoes

Peas

Different Cheese shreds/crumbles – I had Blue Cheese, Sun Dried Tomato and Basil Feta, and a shredded casserole mix

Mini Pepperoni
Seasoned Bread Crumbs (Good old Stove Top works GREAT for this)

Pulled Pork

Lobster

Shelled Edamame

Broccoli

Sausage Crumbles/slices

Salsa

Hot dog slices or Hot dog “Octopuses”

Grilled Chicken chunks or strips (seasoned however you like)

Fresh chopped herbs

Red onion

Pesto

Let’s be honest, that list can go on FOREVER and only get better and better, but writing it is making me crave a big plate of Mac and Cheese, and it is only 9:30 here. (Breakfast mac, anyone?)

I digress (as usual.)

It was a hit – I felt like a GENIUS – everyone loved it and even the pickiest of people ::::cough cough::: My Husband :::cough::: came away full and happy.

We all know that “full and happy” equals success to Keri.

Happy Birthday Jr -now let’s get you in the kitchen and make some delicious messes together.

 

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