I found eggs Benedict late in life. It was at Pennsic at Aunt Pat's Place when it was on the Serengeti where the Aussies are now. They are not in a permanent setting in the barn.
I ordered two, and they were really yummy. And I could tell that lemon was involved in the making of the hollandaise.
I've tried eggs Benedict at a number of other restaurants over time, and none have compared or even had a hint of lemon in them. Pat makes her hollandaise from scratch, and, from talking with her, she learned her sauces from an actual French chef. She notes that she knows how to hold it.
I try to get over to Pat's at Pennsic every other day or so for my fix, and sometimes I have to wait a bit longer while Pat whips up some more sauce. It's worth the wait.
I've seen evidence of tins of powder that purport to make up hollandaise, but I'm dubious of the result.
I did find a recipe at Serious Eats for making the sauce with a stick blender that looks suitably doable. I have the tools and the ingredients.
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Date: 2020-04-26 07:34 pm (UTC)I ordered two, and they were really yummy. And I could tell that lemon was involved in the making of the hollandaise.
I've tried eggs Benedict at a number of other restaurants over time, and none have compared or even had a hint of lemon in them. Pat makes her hollandaise from scratch, and, from talking with her, she learned her sauces from an actual French chef. She notes that she knows how to hold it.
I try to get over to Pat's at Pennsic every other day or so for my fix, and sometimes I have to wait a bit longer while Pat whips up some more sauce. It's worth the wait.
I've seen evidence of tins of powder that purport to make up hollandaise, but I'm dubious of the result.
I did find a recipe at Serious Eats for making the sauce with a stick blender that looks suitably doable. I have the tools and the ingredients.