Red Grapefruit Hollandaise
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| From PicasaWeb - Cuisine 2006 |
Here’s a new take on the classic sauce Hollandaise.
In a ‘Baines Marie’, drop in three egg yolks. Rind half of the red grapefruit into the ‘Baines Marie’ and then cut the grapefruit in half, squeezing the juice into the mix. Prepare the Hollandaise as normal, whisking constantly over a gentle steaming heat until a firm consistency is felt.
Remove the ‘Baines Marie’ from the heat and settle onto the work surface on a tea towel, or non-slip mat. Drop in 2 tablespoons of olive oil and whisk. Ensuring the ‘Baines Marie’ dish is securely held, whisk constantly and drop in a constant stream of olive oil until the sauce is loose enough texture to merely coat a spoon.
The sauce will keep for a few hours, but cover in a dish if you intend to use it (or leftovers) the following day.
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| From PicasaWeb - Cuisine 2006 |