Azoresgal~Life on an Island

This is a fast and super easy way to get the flavor of hollandaise sauce. It’s a thick, rich sauce that  can be whipped up in a blink of an eye, with a few simple ingredients. Ohhh and it is delicious, and perfect for your  lazy sunday morning eggs benedict. However, I am firm believer that it’s not just for brunch this sauce, for  your lunch you could top some burgers with it, and for dinner on some steaks,  and lets not forget the perfect combo,asparagus! 1/2 cup mayonnaise 1/2 teaspoon Dijon mustard 4 teaspoons fresh lemon juice, or to taste 2 tablespoons melted butter  salt and cayenne pepper, to taste To make the mock hollandaise, whisk the mayonnaise, Dijon, and lemon juice. Melt the butter and stir in quickly. Season with a pinch of kosher salt and a generous amount of cayenne pepper. **please use good mayo, and fresh lemon juice, it will make all the difference in taste source  

This is one of my favorite breakfast dishes ever, I love to prepare it for Mr.G and I on lazy sunday mornings. Smoked salmon layered on a toasted bagel, topped with a poached egg and a lemony hollandaise sauce, it's magical, an explosion of flavors. I love the presentation of this dish too, it's so beautiful!  Try it for your next lazy weekend, great for brunch, lunch or dinner, so simple to make, but delicious in taste! For this recipe, you’ll need to know how to poach eggs . It’s not difficult, promise! You’ll also need to make a batch of hollandaise sauce . 4 poached eggs 1 batch  Hollandaise Sauce  smoked salmon, sliced thin 2 bagels Split and toast the bagels. Put one half on each plate, or two if your really hungry! Place a  layer of smoked salmon on each toasted bagel half. Top each salmon-bagel with a poached egg. Spoon hollandaise sauce generously on top. Serve immediately. ***butter the bagels if you wish *** top with dil...

Another kitchen confession of mine, I was afraid to make hollandaise sauce, how about you?  Well fear no more, I am going to show you a quick and easy way to do it, using a kitchen blender! If the great Julia Child did it this way, then so can we! I promise you, your weekend brunch will never be the same again, I am addicted to this rich lemony sauce, and eggs benedict is something I look forward too now on Sunday mornings! 3 egg yolks 1/4 teaspoon salt Pinch black pepper ( I like cayenne) 1 to 2 tablespoons lemon juice 8 tablespoons butter, cut into small pieces Directions: In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice. Set aside. In a small saucepan over medium-high, add the butter and heat until foaming. Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time two-thirds of the butter has been a...