I wanted to post this in another thread about Hollandaise but I think it got locked on account of beastiality…
Hollandaise sauce is delicious; it’s one of the classical mother sauces and can be modified to accommodate a number of dishes. It’s also notoriously difficult to make the classical way, but I’ve recently had a lot of success using a microwave and immersion blender that I’d like to share.
For 1 serving:
1/2 stick of butter
1 tbsp lemon juice
1 pinch cayenne pepper
1 pinch salt
Melt half a stick of butter in a microwave safe mug or bowl for 60-90 seconds. Watch out for excessive foaming.
In another large mug, add the unshelled egg and other ingredients.
Place the head of the immersion blender into the mug containing the egg and turn it on while slowly pouring the heated butter into it.
Keep blending until the sauce reaches your desired thickness.
I thought one only used egg yolks when making Hollandaise? It has been awhile since I made any. And even then, it was Bearnaise sauce that I made, with shallots and tarragon in it. I could drink that stuff.
This sounds good. I don’t have an immersion blender. Dammit.
Here’s my all purpose beef marinade.
Put meat (tri-tip, New York strip, whatever) in a ziplock bag
Soy sauce to cover at least the bottom half of the meat
Couple of good shakes of Worcestershire sauce
Some minced onion
Seal it up, squeezing out the air, while mashing everything around
Flip it over after a while, so the other side gets marinated too
Take it over to the grill in a while and cook it. There you go.
For myself, the most important part is a natural-casing dog (and I personally do not prick, slash or do anything like that to the dog.) Beef vs other meats is a matter of personal preference. Beef hot dogs are king in Chicago, but I do love a European style weiner made with pork, beef, and/or veal. My very favorite hot dogs are Sahlen’s dogs from Buffalo, New York. They are a mix of pork and beef (although they also have an all-beef version.) It’s a different texture and flavor and one is not better than the other. They are just different. An all-veal wiener is really nice, too, with a very delicate texture and flavor. Those are what I grew up with, lightly poached, for breakfasts on Saturdays. (My parents are both from Poland; I don’t know if this was a tradition in the way that Weisswurst is in Bavaria, but it’s a similar type of idea, though the veal wiener is not spiced as heavily as a weisswurst and it’s gently smoked (like many hot dogs are.)