Saturday, June 28, 2014

Rib Steak, Asparagus with Hollandaise Sauce and Baked Potato with Sour Cream

A year ago I would never have considered making Hollandaise for one. It's simply too much work. Not! This method is fast and easy even for one serving. Fern is away overnight again so I'm home alone, that always means rib steak for me. The asparagus was on special so I bought a bunch thinking maybe I can make Hollandaise happen. Baked potato with sour cream really makes this a high fat, high fat meal.

The potato I did in the microwave then wrapped in foil with butter, salt and chives and put it on the BBQ off the heat.  The steak went on the BBQ over high heat for 2x2x2x2 minutes to get crossed grill marks on both sides.

Hollandaise for One

1 egg yolk
1/4 cup butter, melted but not hot
2 tsp lemon juice
2 tsp cold water

The secret is not to add too much butter at one time.  In a 4 cup Pyrex measure drizzle a little butter into the egg yolk and whisk it in. Keeping adding small amounts till all the butter is emulsified. Then add a dash of salt, tsp lemon juice and one tsp water.  Taste, add lemon or salt or water as needed.  More water can be added if it thickens too much. To cook, put in microwave for 20 seconds, whisk. Put back in for 10 seconds, whisk. If it isn't thick enough keep putting it in for 10 seconds at a time till it's perfect. It takes less than two minutes to make the sauce once you get the hang of it. 

To make more just double or triple the recipe.

I put the whites in a small bowl and microwave them for the dogs.

My steak didn't really need Hollandaise on it, but it sure tasted good with it!

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