One of the first blogs I wrote for At Home With Didiayer was called “How to Impress Your Last Minute Dinner Guests.” It was all about that secret ingredient or idea stashed in your kitchen that would impress anyone at a moment’s notice.
With the new look for the AHWD website I felt like it was a great time to revisit one of my original concepts from back when we first started sharing stories and expand on it to share one of my breakfast secrets.
If you’re a regular reader of the blog, you know how much I love eggs – eggs are an affordable source of protein and nutrients that can be used in endless ways.
Free range organic eggs are surprisingly affordable and the rich flavour of the golden yolk as well as the understanding of where your food comes from adds to the eggs-perience.
When I have last minute company for breakfast or brunch, I often make eggs in some variation, whether it is a quiche, a frittata, basic bacon and eggs or a classic eggs benedict. The thing is, when it comes to making eggs benedict, people often are apprehensive about making hollandaise sauce from scratch at home. Other sauces or packaged hollandaise can be used as replacements but what I have to tell you will change all of that.
With a little bit of patience, homemade hollandaise is easy, affordable and so impressive. I always picture myself saying at the table…”oh this hollandaise? I just whipped it up from scratch when I heard you were hungry. I hope you like it.” Many cookbooks and websites offer very similar recipes for hollandaise sauce. A classic hollandaise typically incorporates eggs, lemon juice, butter, salt and cayenne pepper. The keys to making it a success are patience and timing.
Hollandaise is a sauce that can’t be rushed and has to be handled slowly and without too much heat.
If you do the initial prep for the hollandaise, such as whisking the eggs and lemon juice first, then get your muffins toasting, your eggs poaching and your garnish cooking, you should be able to gently finish the hollandaise while the rest of the elements are cooking. It might take a couple of tries to get the timing right, but once you do, you will never go back to doing it any other way.
The difference between homemade hollandaise and packaged is like night and day. The effort will be worth it and your guests will be wowed when they hear you made your own hollandaise. And really, what could be better than impressing your last minute breakfast guests?
Written By the lovely food blogger: Dan Sauders