Originally Posted by
PSUhorty
While not long on ingredients, it is long on trickiness and the need for patience… Hollandaise sauce. I absolutely love Eggs Benedict and once/month, I usually get the urge and make myself a late night plateful. To me, the constant whipping over a hot water bath is cathartic.
I love Hollandaise sauce as well. Ever since I got a copy of Jeff Smith's original “The Frugal Gourmet” I've never bothered to make it the old way. It is so easy; here it is:
Place 4 egg yolks, 1/2 tsp salt, 1/2 tsp dry mustard, 1 tbsp lemon juice, and a bit of Tabasco in a blender. Blend for 3 seconds, then while the blender is going (this does not quite make sense - but I've always just left the blender on); add 1/4 lb of hot melted butter. The temperature of the butter is the secret: Make it hot without burning it and the Hollandaise sauce will thicken immediately. Not quite the same as the slow way, but pretty damn good - and fast!
I've got a soft spot for cheesecake, and the FG nails that. You'll have to dig that one up.
My favorite meat dish that I make often is Venison steak Diane - not all that complicated, but the version I like takes a bit of time to reduce the sauce. Not to mention the time spent procuring the Venison.