I bought two very white and beautiful duck eggs at the Wild Peacock Food Emporium in Stellenbosch last week. I love poached eggs even though I find them tricky to make in the ‘cheffy’ way. So I made them in my poaching pods, and then thought a hollandaise with smoked butter could be quite exciting.
All thrown on top of steamed seasonal asparagus and a few ribbons of smoked salmon. The smoked salmon and butter from The Smoking Shed.
The whole ensemble was pretty delicious and the flavours married and integrated so well.
To add a further little twist, I used a tablespoon of smoked red wine vinegar, from Bread & Wine, instead of lemon juice.
This is a marvelous and easy hollandaise sauce recipe.
What you will need to make:
- 225gms butter ( I used half and half smoked to plain butter)
- 1/2 tsp salt
- 3 egg yolks
- 1 Tbsp lemon juice (or vinegar)
- additional seasoning eg cayenne, black pepper etc (optional)
How to make:
- Run hot water over your food processor bowl and then dry
- blend the 3 egg yolks, Tbs of lemon juice / or vinegar until they start going a paler yellow
- Heat the butter on the stove until it starts bubbling
- with the blade still turning, add the butter in a very light stream / trickle
- by the time you have added it all it would have emulsified to a thick mayonnaise consistency
If you find it too thick, add a splash more vinegar and mix through.
Dollop onto the poached egg. I do 3.5 minutes for a firm white and a slightly runny yolk. All assembled onto steamed asparagus and smoked salmon or trout.
A few sprinkles of salt and a few grinds of pepper.