Holldanaise breakfast sauce

Holldnaise sauce is commonly use for different events and and different foods. Such as poached eggs and Salmon. It doesn't matter what foods you put your holldnaise as long its suites your taste buds. Holladnaise sauce is a good sauce and could be used for any food.


ingredients

EASY RED CHILE-LIME HOLLANDAISE:

• 3 egg yolks
• 1 tablespoon lime juice, plus more if needed
• 2 teaspoons anchor Chile powder
• 1 teaspoon lime zest

• 1/2 teaspoon salt, plus more if needed
• 1/8 teaspoon cayenne pepper
• 10 tablespoons unsalted butter, melted

BREAKFAST POTATOES:

• 1 1/4 pounds small red new potatoes
• Kosher salt
• 2 tablespoons canola oil
• 8 ounces ground Mexican chorizo
• 1 small red onion, halved and thinly sliced

• 2 tablespoons butter
• Freshly ground black pepper
• Large pinch ancho powder
• 1/4 cup chopped fresh cilantro, plus leaves for garnish
• Sliced pickled jalapenos

I bet you have heard of the common uses for hollandaise sauce. Now we all know about eggs benedict, poach salmon, and asparagus. However have you ever ate cupcakes with maple hollandaise sauce. Now that is really crazy. Who in the world would like to eat a cupcake with maple flavored hollandasie sauce. With me knowing my taste buds I would not think that this would appeal to my taste buds.

cupcake w/ maple hollandaise sauce

Maple Hollandaise Sauce

Ingredients

• 4 egg yolks (Because the eggs won't be fully cooked, I highly recommend Safest Choice pasteurized eggs to those concerned about food safety. You can eat Safest Choice eggs completely raw with no worries.)
• 1 1/2 teaspoons lemon juice
• 3 tablespoons real maple syrup
• 1/2 cup unsalted butter, melted

Instructions

1. Whisk the egg yolks, lemon juice, and maple syrup together in a stainless steel bowl (or any bowl that you won't melt when you put it on top of a hot saucepan) until the mixture is thickened and doubled in volume.
2.  Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl.
3.  Continue to whisk rapidly. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Be careful to not let the eggs get too hot or they will scramble.
4.  Remove from heat, cover, and place in a warm spot until ready to use.
5.  If the sauce gets too thick, whisk in a few drops of warm water before serving.

Notes

Hollandaise sauce should not be made in advance. For best results, it should be served within one hour of preparing it.

Cupcakes

You knew I was going to go there: cupcakes with Hollandaise sauce are coming soon.

Read more at http://www.cupcakeproject.com/2011/11/maple-hollandaise-sauce.html#SV7jc2uGXZ6BG8Dx.99

Source:http://www.cupcakeproject.com/2011/11/maple-hollandaise-sauce.html

Mayonnaise1!!1!11!1

Mayonnaise is a thick, creamy sauce often used as a condiment.

Mayonnaise varies in color, but is often white, cream, or pale yellow. It may range in texture from that of light cream to a thick gel. In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade (pronounced rem-mou-la-de) with a different flavor and the mustard acts as an additional emulsifier.

Uncommon uses:

Make Tartar Sauce,
Mix mayonnaise, sweet pickle relish and minced onions together in a bowl, and then add lemon juice. Add salt and pepper to taste. Refrigerate before serving.