Lunch with colour.......

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After being worked tirelessly from 7am till 5pm in evening and from 8pm till 10am the next day with day off afterwards, a dish that not only heart warming, but also presented in colors are for sure appetizing for the eyes to see. With little energy left and small degree of creativity, my lunch today was another remarkable journey in midst of busy, hectic life. Caramelized chicken drumstick , stir fry purple cabbage, potato and egg salad with hollandaise dressing were three of my favorite combination that make my off day worth living rather than sleep all day long. 

Here, I would like to share on how to make Hollandaise sauce which basically an emulsion of egg yolk with liquified butter. In "common tongue", it is called mayonnaise.  Commonly used as a dipping sauce, salad dressing or just poured over vegetables, this sauce is the most basic of its kind. For my version, the ingredients are
  • 2 medium egg yolk
  • quarter cup of melted butter
  • finely chop dill
  • dash of lemon juice

 It is quite simple to make but to whip a good, creamy Hollandaise sauce that show no signs of separation require effort and experiences.
  1. melt the butter by heated it up until bubbling
  2. slowly incorporate heated butter into egg yolks while continuously whisk the mixture
  3. occasionally add lemon juice, seasoned with salt and pepper
  4. add chopped dill for final touch
For final result, it should resemble yellowish curd that smooth in texture and very airy.  If you get scrambled egg consistency, you are not whisking enough. Good try.... chop..chop..


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