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somebody asked if there's anyone to translate the recipe in last saturday's shiyagare, and since i was thinking of trying making the hollandaise sauce, i translated the recipe for her. then i thought it's a bit wasted if i just post it in a comment. so here we go, the hollandaise sauce for egg benedict from Arashi ni Shiyagare April 28, 2012.

i will only give the sauce recipe, because the rest of it is so easy (arrange toast, ham, green salad, poached egg, and top with sauce, then sprinkle with white pepper and olive oil).



What you need:
2 eggs, 30cc white wine, 125g melted butter, 15 cc lemon juice, dash of white pepper, dash of salt, a bit of vegemite (there's a note that we can change vegemite with dashi shoyu)

mix eggs and white wine, beat until creamy, add butter, mix until it becomes the same thickness with mayonnaise, add lemon juice, salt and pepper, mix. then add the vegemite, mix well.


tip on making the poached egg, boil 2 litres of water with 50cc of vinegar until it gets to about 90 degrees Celsius. stir the water to make swirl on it, and pour the egg in one by one. keep the swirl by stirring and prevent the eggs from joining one another.

image captured from: anj

Date: 2015-03-14 03:01 am (UTC)
From: [identity profile] rachelpage.livejournal.com
I can’t wait to try this! It sounds delicious!

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