La Hollandaise

Bred, born and grown up in The Netherlands and cooking professionally the better part of my life, until very recently I never made, served or ordered sauce Hollandaise. Does an Italian ask for an American Pizza? The culinary world is fascinating. It’s basically just about feelings. Like our taste for music, for sex and for beauty. Embedded in emotions, opinions and attachments. Lovely! I had to go Down Under to be properly introduced to sauce Hollandaise. Here in Melbourne an indispensable item if it comes to breakfast and poached eggs. The perfect recipe however I thank to Sheila from San Francisco. I like to complete circles. This one goes from Amsterdam to Melbourne, to California. Reinventing recipes in this case involves a thermomix. To put you off just a little bit!

Use the following order adding ingredients to the thermomix

Juice of 1 lemon

4 egg yolks

300 gram melted butter, slightly cooled down (5 minutes)

Install thermomixer at 8 minutes, 70 C and 3.5 turning speed

If you want to season the sauce Hollandaise, do it just prior to serving. Salt will trash the eggs. Sauce can be served as cold or hot as you like.

Author: Reina Hoctin Boes

I rely on e-motion. It's not about the smileys. And yet we live in a digital era where our emotions seem to be annoying attributes to life. Restrained, carefully chosen events to move our senses, are okay. We like to buy our emotions: food, dating sites, concert tickets. The fair exchange for money gives a sense of control over our emotions. Because what if, we freely open up, expose our senses on a daily basis to all that comes around? It means vulnerability. Do we really want to go there? Or do we rather read or fantasize about it? The second part of my life I wish to dedicate to the senses. And as such I'll be re-exploring reality. We say this moment is our life. What is it that this moment beholds? I reckon we haven't got a clue to find out what this moment beholds other then our five senses.

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