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Steamed Mussels & Roasted Asparagus with Hollandaise Sauce

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With a rainy stormy evening in my neck of the woods in Carolina (South, not North), I figured I'd try some of that Indoor and Non-Grill Cooking stuff for my supper.  Yyyyyeees, Sir, it was time to take on something I've never ever done before - that's right, Friends, - Hollandaise Sauce. 


I didn't know squat about how to make up some of that Hollandaise Sauce.  So, I started surfing the world wide wave of the internet to learn all I could.  And, there is plenty of sites out there to help the novice home cook like me.  I finally settled on this basic recipe that uses a blender rather than the double boiler technique http://www.simplyrecipes.com/recipes/easy_blender_hollandaise_sauce/


The trick, I learned from my research, was to get the right temp of the butter when adding it to the egg yolks.  You didn't want to curdle the egg yolks with too hot of a butter, but at the same time you needed enough heat to cook the yolks and thicken up the sauce into an airy smooth and satiny finish.  I learned I needed to get the butter right to the point before it was going to boil, or I'd risk the yolks and butter separating when blending together.


I hit my marks.  My Hollandaise Sauce had a perfect blend of flavors between the egg yolks, lemon juice, chipotle pepper powder, and butter.  The lemon juice and chipotle pepper merged together to give a tongue tingling sensation of tangy smoky heat goodness.  I skipped adding salt since I was using salted butter.


The canvas for my sauce was Steamed Mussels and Roasted Asparagus.  I poured the Hollandaise over the asparagus and reserved a small glass dish of the sauce to dip the mussels in. 


Yyyyyeees, Sir, a mighty fine meal indeed!




While, hhhhheeeck, I might just get brave and try Bernaise Sauce with a steak next.  Reminds me of that character Chef from Apocalypse Now who just wanted to be a Saucier.



(warning: that link has some racy and salty language)

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