Wednesday, October 22, 2014

Chicken Cordon Swisse With Hollandaise, Cauliflower and Peas

Mitchell's makes their own chicken roll up so they don't all look identical, a good sign. I put it straight in a 375F oven for 30 minutes on a small tray. When the cheese leaks out a bit, it's done. I steamed the cauliflower and finished it in olive oil. The potatoes were mashed with butter, salt and milk.  The peas were frozen and cooked in the microwave, then buttered.


2 egg yolks
1/3 cup butter
1 tbsp lemon juice
2 tsp water

Melt the butter but don't get it hot.  Whisk the yolks and add a little melted butter. Whisk it in then add more.  Don't add too much at once or you'll break the sauce. Once all the butter is emulsified, add the lemon juice and water. It will curdle but this will melt out. When ready to use it, put over simmering water till it thickens, a minute or two.

If it's your first time, keep one yolk in reserve. If you break the sauce, slowly whisk the broken sauce into the second yolk and continue. Add the second yolk at the end.

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