This might be the first time in my life I’ve felt the need to post a picture of airplane food. I mean…it’s not gorgeous, but as airplane food goes…kinda surprisingly good-looking, no? And yes, that’s an absolutely enormous 8am mimosa. Mimosa + carbohydrates = three hours of much-needed plane-sleep.
Speaking of eggs benedict (which the above resembles), this seems like a perfect time to hand over my recipe for Lemon Hollandaise. It’s adapted from Julia Child’s, and not that I would ever dare suggest that I can improve on The Lady herself, but mine is a bit more lemon-y and…I just like it a little better.
Some find hollandaise sauce intimidating to make, but it really isn’t – it just takes a little patience, and a little attention. Make this immediately before you plan to serve – it only takes about ten minutes. Great with steamed artichokes and asparagus; also would have been an improvement on the sauce served with this morning’s eggs benedict, which was more than a touch gummy.
LEMON HOLLANDAISE SAUCE
In a small bowl, beat together 3 egg yolks (separate eggs very carefully – you don’t want any white at all) and the juice of a large lemon. Beat for at least three minutes, really putting some muscle into it, until the consistency has thickened.
Meanwhile, in a small saucepan, heat an entire stick of butter that has been cut into 1 tbsp pieces until frothy and melted. Skim froth off of the top.
Very, very slowly, as slowly as you possibly can, drizzle the melted butter into the egg/lemon juice mixture, beating constantly (having a husband on drizzling duty while you beat helps with this step, but it’s doable solo as well). Transfer the butter/egg/lemon juice mixture back into the saucepan and heat very gently for a minute or two, beating constantly until you have achieved the right consistency (moderately thick, but still unquestionably liquid).
Serve immediately; this does not keep, so toss whatever leftovers you may have (although I doubt you’ll have this problem).
