Quote:
Originally Posted by Islander
I've made hollandaise before, but remind me: what's it good with, besides asparagus (which should be showing its lovely little green heads any minute now)?
|
I ususally make a dinner of salmon, roasted purple potatoes and steamed asparagus when I do a Hollandaise. The sauce goes with everything on the plate (It's suprisingly good on the potatoes, i imagine it would be a good dip for french fries). i've also used egg yolks to do a bernaisse which went well with roast beef, and spiced mayo for chicken salad. Or you could experiment with different fat/oils and acids and spice and create Islanderaisse. Maybe coconut oil and lime juice, with some jerk seasoning. That might cure your bellyache.