Tuesday, 16 October 2012

Cheat's Hollandaise

Mr Ellwood loves Eggs Benedict. Actually, I love Eggs Benedict too... but you know what I don't love? All the work that goes into making Eggs Benedict. So I refuse to make it unless it's a special occasion...

... Saturday was Mr Ellwood's birthday, so guess what was on order for breakfast? That's right... Pancakes!

Kidding :)

Yup, Mr Ellwood requested Eggs Benedict.

Have I said Eggs Benedict too many times now? I feel like I might have, which could be a problem for the rest of this post... oops...

Anyway. Bringing a number of fiddly items together at the exact same moment has never been my strong point (and it's not exactly in keeping with my whole "lets keep life simple" plan either)- so what do I do to overcome this, so Mr Ellwood gets his request? I cheat.

Yup, I completely and unashamedly cheat. Which is one of the reasons I love Delia Smith- because she said it's ok to cheat! Oh, and because she is the genius behind this Cheat's Hollandaise. Which tastes A-MA-ZING by the way, and makes the ordinarily excruciating process of making Hollandaise so much quicker and pitfall free. Which means one major hurdle out the way and meant Mr Ellwood got his Eggs Benedict.

I would so love to show you a picture of the finished dish right about now, but you see Mr Ellwood kind of devoured it before I had the chance to get the lens cap off my camera. You'll just have to imagine how good it looked (or wait until another special occasion and hope I remember to photograph it before serving that time!).

Cheat's Hollandaise
Adapted from Delia Smith
Serves 4

200ml Creme Fraiche
1 tspn cornflour
3 medium egg yolks
1 tblspn white wine vinegar
1/2 lemon, juice only
50ml melted butter
Salt and pepper, to season

1) Put the creme fraiche, corn flour, egg yolks, vinegar and lemon juice in a saucepan over a medium heat. Bringmit to a simmer, whisking all the time. Once it has thickened (about a minute), remove from the heat.

2) Taste the mixture, and add any more lemon juice or vinegar to your liking. You want it to be sharp enough that it will cut through the richness of the butter you are about to add. Season to taste.

3) Whisk in the melted butter until thoroughly combined, and you're done!

I like to make the Hollandaise first then set it aside so I can focus on everything else. If you need to warm it up a little, put a bowl of it over a saucepan of simmering water for about a minute, then give it another quick whisk.

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