Food Fetish

Delicate flower and I are Hollandaise connoisseurs and we are snobby about it. Rarely venturing out of White spot or De Dutch for our fix we sadly spend many a nights not ingesting this thick, buttery, tangy french sauce.
Then last night I attempted and soared above the chefs that must make this sauce in huge batches.

Hollandaise sauce - I took the recipe from food networks website. With of course my improvisation technique. You see what the heck does a 0.670 of a cup look like? 

• 0.670 cup unsalted butter
• 3 egg, yolks
• 1 tablespoon water
• 1 tablespoon lemon juice
• salt
• 1 pinch pepper

Directions

1. Remove 2 tablespoons (25 mL) of the butter and keep cold in refrigerator. In small saucepan, melt remaining butter; keep warm.
2. In heavy-bottomed saucepan or in stainless steel bowl, whisk egg yolks until thickened and pale. Whisk in water and lemon juice. Add 1 tablespoon (15 mL) of the cold butter.
3. Set saucepan over low heat or place bowl over saucepan pf 1 1/2- inches (4 cm) barely simmering water; whisk until bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 minutes.
4. Remove from heat, immediately whisk in remaining cold butter to stop the cooking of the yolks.
5. By driblets, whisk in enough of the melted butter to thicken to consistency of whipping cream. Increasing amount of butter slightly, whisk in remaining butter.
6. Season with salt and pepper.

I ended up using more melted butter, a dash more lemon and salt and no pepper. The secret of the sauce I felt laid in the WHISK. Mine was a large one that had loosey goosey wires.  Big like a real french chef would use but with a plastic handle in blue!
I got excited while whipping the egg yolks to a faded color. Just the act of it self brought me immense pleasure. Doing something I've never tried, seeing it succeed before my eyes. Instant gratification.
When asked for a quote my delicate flower of a husband simply stated "A creamy, tangy.....that made me...." Perverted hand gesture followed to emphasize his choice. Ah my delicate flower.

For the meal I made turkey patties

Organic ground turkey - 1 pound
1/2 cup of broccoli tops - chopped up fine
vegetable seasoning, basil, rosemary, anything you desire.
3 slices of cheese loaf bread crumbled
1 egg
1 stalk of celery - chopped
Olive oil - lots heated to just before smoking

Using my hands I combined everything till it's totally mixed and gummy
Using a heavy bottomed wide fry pan I heated up oil and then added the turkey patties I had formed with my hand. Cooking so they are fully cooked and slightly crispy on each side.
Transfer to paper towels

Plate some mashed

2 Sweet potato's
3 Regular potato's
1 large yam
Butter, and some more butter

Make a well in the potato's and put some Hollindaise into it.
Place some of the turkey patties on the side and enjoy.

This was a huge success for me. Small and attainable in such a useful way.