Curry Hollandaise Sauce Food

HOLLANDAISE SAUCE

Steps:

• Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice.
• Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste.

CURRY HOLLANDAISE SAUCE

Steps:

• Melt butter in a small saucepan over medium-low heat; remove from heat and cool for about 5 minutes.
• Bring water in a double boiler to a simmer; add egg yolks, lemon juice, and water. Whisk egg mixture using a balloon whisk until light and frothy, about 4 minutes. Remove bowl from double boiler. Constantly whisk egg mixture while slowly drizzling melted butter into egg mixture until sauce is light in color and thickened. Whisk curry powder into sauce.

HOLLANDAISE SAUCE

Steps:

• Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
• Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
• Remove from the heat and slowly whisk in the melted butter bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
• To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

ASPARAGUS WITH EASY CURRY HOLLANDAISE SAUCE

Steps:

• Let's blanch the 1 1/2 pound of asparagus. To begin, you are going to bring a pot of salted water to a boil. Add in the asparagus (trimming the ends first), and cook for about a minute and a half. It's important to not over cook here. This method keeps the asparagus firm. The first visual sign that they are ready is their color; they turn a beautiful bright green.
• While the asparagus is cooking, prep a bowl of iced water to transfer the asparagus to. After that minute and a half of cooking, transfer the asparagus to the water to stop it from cooking. Once it is done chilling out, drain. You can see more about blanching asparagus in our How To section.
• Now let's make some Hollandaise sauce. This is the easiest method you will ever find for making this somewhat persnickety sauce. You make it all in a blender. BOOM! Add your 2 egg yolks, 1 teaspoon key lime juice, 1/2 teaspoon salt, 1/2 teaspoon curry powder, 1/2 teaspoon ground cumin, and a pinch of turmeric to the blender. Blend until smooth. You can also use an immersion blender for this sauce, both work rather easily.
• Through the blenders opening, slowly pour in the stick of melted butter while the blender is running on low. I suggest having a towel in your other hand in case it splatters everywhere. This should take about a minute total to make.
• Serve the sauce over the blanched asparagus and enjoy! The sauce is enjoyed best when freshly made but can be made a few hours ahead of time, just keep it in a lidded pot near the stove.

PORK WITH CURRY SAUCE

Steps:

• Cut the meat into pieces, add some olive oil in a deep pan and fry the meat for 5 minutes until its golden brown.
• Remove the fried pork onto kitchen paper, peel the onion and garlic and cut them into small pieces. Place them in the pan and fry them for a short while and then add the mushrooms.
• Stir and cook for a few minutes until the mushrooms soften, add the ginger, cardamom, salt and cumin. Add the meat again, stir, add the vinegar, curry and black pepper. Stir and cook for 3 minutes.
• Add the coconut milk and a little water, stir and leave it for a few seconds on the stove, and then remove it.
• Pour the mixture into a baking pan, cover with foil and stew the dish in the oven at 320°F (160 degrees) for an hour and a half. Before serving, sprinkle the curry with parsley or coriander.
• The recipe for pork with curry sauce is taken from a Menu.