Sunday, January 25, 2015

Pork Cutlet with Asparagus and Hollandaise

I fiddled with the kitchen ceiling a bit and decided I couldn't fix it today. So I put plastic up to keep plaster dust out of dinner and started cooking.  Despite a sauce and a condiment it is an extremely simple meal to make. The potatoes are yellow flesh, boiled in their thin skins. Asparagus was steamed. The Cutlet is from Save On Foods, the condiment is home made apple sauce that turned black in the jar from too much light. It tastes fine but it's just very dark and mysterious. The Hollandaise I whipped together almost as an afterthought. 

Quick Hollandaise

1/4 cup butter
1 tbsp lemon juice
1 tbsp water

Doing it this way you make it cold and put it aside till you need it, then just heat it up in the last minutes before plating. Have either an induction burner or a pot of boiling water handy. In a glass measuring cup melt the butter but don't get it hot or warm, just melted. Put an egg yolk in a bowl. Slowly whisk the butter into the yolk as for mayonnaise until it is all taken up. If you did it right, you'll have a thick paste. If you did it wrong you'll have a bowl of oily egg yolk. To fix a broken sauce, slowly work it into another egg yolk. To the paste add lemon juice, water and salt.  Whisk. It will most likely turn into a coagulated mess that looks like scrambled eggs. Don't be fooled, when you put it on the burner or boiling water it will melt out, thin and then thicken as it cooks. When it's heated taste it for salt and lemon balance. Add more water, lemon and salt as necessary.


1 tbsp olive/canola oil
2 tsp red wine vinegar
1/2 tsp salt

Whisk and toss.

This is a surprisingly good meal for the small effort it took. Of course, I could put Hollandaise on an old shoe and I'd like it.

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