A new tradition we have started this winter is to share Sunday brunch with our good friends the Gunns. I really enjoy this time to come up with a brunch menu, share time with our friends talking and relaxing. Even though getting a brunch meal seems a little more chaotic at the last minute, I find hosting a brunch less stressful then making a big supper meal.
There is just something about brunch. It implies relaxing with friends and slowing down.
This past Sunday I tried something new. Not only had I discovered a great recipe for making gluten free pierogies, but I also wanted to make gluten free eggs benedict. I had never made hollandaise sauce before, so this was my challenge of the day.
What I found was that hollandaise sauce is very easy to make, you just have to remember to simmer very slowly and to constantly stir. Do not step away for a minute. It comes together very quickly, so stick around for the 5 minutes it needs to cook.
Here is what was on our Sunday brunch menu.
[print_this]Recipe: Hollandaise Sauce
4 egg yolks
1 Tbsp freshly squeezed lemon juice
½ cup butter, melted
1/8 tsp Dijon mustard
Whisk egg yolks and lemon juice together in a stainless steel bowl, until the mixture is thickened and doubled in volume. 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. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened or doubled in volume. Remove from the heat, whisk in the mustard, cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.[/print_this]