Fool Proof 2 minute Hollandaise
Servings: ~ 1 cup
1 egg yolk
1 teaspoon water
1 teaspoon lemon juice from 1 lemon
1 stick butter (8 tablespoons)
Pinch cayenne pepper or hot sauce (optional)
1. Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.
2. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.
3. Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice. Continue pouring until all butter is added. Sauce should be thick and creamy.
4. Season to taste with salt and a pinch of cayenne pepper or hot sauce. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving.
NOTE: Hollandaise cannot be cooled and reheated.
Chocolate Soufflé with Orange Sauce
For the Chocolate Soufflés:
1 ounce unsalted butter, softened
¼ cup sugar, divided
4 ounces bittersweet chocolate (60 percent), cut into ½-inch pieces
¾ cup heavy cream
4 egg whites
Confectioners' sugar, for garnish
For the Orange Sauce:
½ cup sour cream or plain yogurt
¼ cup orange juice
1 tablespoon sugar
1 teaspoon orange zest
1 teaspoon confectioners' sugar
1. Make the soufflés: Preheat the oven to 400º. Grease four 6-ounce ramekins with the butter and coat with 2 tablespoons of the sugar, rotating to coat the entire ramekin. In a double boiler, add the chocolate and cream, and heat until completely melted, stirring until smooth.
2. In a stand mixer fitted with a whisk attachment, add the egg whites and beat until soft peaks have formed. Add the remaining 2 tablespoons of sugar and whisk until stiff peaks have formed. Working in 3 batches, carefully fold the chocolate mixture into the egg whites using a rubber spatula.
3. Divide the soufflé among the prepared ramekins. Place the soufflés on a baking sheet and bake until set in the center, 13 to 15 minutes.
4. Meanwhile, make the orange sauce: In a small bowl, whisk all the ingredients until smooth.
5. Remove the soufflés from the oven. Dust with confectioners' sugar and spoon over the orange sauce, then serve warm.
Source: adapted from 'Heart & Soul in the Kitchen,' by Jacques Pépin (HMH)