Blue Cheese Hollandaise

(Clare) #1

This was a happy accident but wow.
I was making a hollandaise to cover my steak but it split. :imp:

So, since it was potentially ruined anyway, I decided to experiment and crumbled some Roquefort into it. It was the best thing about my day yesterday and it stabilised and fixed the sauce.

So as follows:

1 egg yolk,
1/2 teaspoon of wine / cider vinegar
Around 50g melted butter
About 50g of blue cheese.

Whisk your egg yolk with the vinegar until the mixture changes colour.
Slowly whisk in the melted butter until it has been absorbed.
Place bowl over a saucepan with a little water in and put it on the heat.
Whisk until it thickens (or splits like mine did - #rageface) :confounded:.
Crumble in your blue cheese and continue to whisk.

Then dip every forkful of steak in it and praise the gods of keto for the wonder of the thing.

(Wenchie) #2

Omg that sounds soooo good!

(Clare) #3

it was. I’m almost embarrassed by how good it was. And it’s a total fix if you’ve fucked up your sauce!

(Jessica) #4

So clever! I threw away a whole batch on Tuesday, because it didn’t emulsify. Had I only seen this beforehand.

(Clare) #5

I didn’t know - it was a total fluke! But I will never chuck one away again. :wink:

(Tina) #6

If you have problems with emulsification, either use a stick blender or a frother. I had a hard time making mayonnaise until I used a stick blender. Now mayonnaise and sauces ALWAYS turn out great. Mayo in under 1 minute.

(Clare) #7

you know - I never normally have a problem - I have a heavy bowl that heats slowly and a nice big hand whisk. But I went through two yolks trying to get this one to work. I just had clumsy fingers last night. But never mind - a wondrous thing was born of the failure.

(Tina) #8

I also found a trick. Let the eggs come to room temp. This has worked for me for the last 5 years (ish)

(Jessica) #9

Yes! I always made Aioli with a stick blender.

But I tried a recipe for hollandaise, which turned out to be the same thing but warmer and without garlic. In that recipe they said to use a water bath. I thought pffffff… water bath… and whipped it together at low temperature in a regular pot. Big mistake.

Next time I’ll go back to my trusty stick blender… Or just add cheese :grin:

(Clare) #10

Ah - you know what - that might be what went wrong. I don’t refrigerate my eggs - they rarely hang around long enough for it to be of concern. But I was out of eggs and my husband went to fetch more and the shop we get them from is always really cold - so obviously the eggs were really cold. Thanks for the hint!

(Tina) #11

@Hrh_pod, no problem. I wish I had known that 5 years ago. My first 3 attempts at mayo were a complete fail. Now it’s a cake walk. Well without the cake. :slight_smile: