“Sally was demonstrating trout mousse rolled inside salmon fillets and napped- such a nice word- with hollandaise sauce. She made the hollandaise on her hot plate and handed it to me to keep warm on our back-table hot plate. When I took the pan from her, smiling for the audience, I could see that it had curdled; little bits of hard yolk were visible up close. I wasn't exactly sure what to do about it. I certainly didn't want to point it out to her, but I knew she wouldn't want to use it as it was. So I made another one. I melted butter on my hot plate and crouched under the skirted table with the butter, egg yolks, lemon juice, and the blender. I waited for Sally to turn on the food processor to puree the trout, and then, knowing the processor would drown me out, I turned on the blender and whirred yolks, butter, and lemon juice into a perfect hollandaise and put it in a pan identical to the one Sally had handed to me. I saved hers just in case she was planning to discuss curdling, but when I handed her the newly made one, she just gave me that schoolgirl grin and said, "Nice work" and went back to the demonstration.” ImprovisationReplacementCasey CostelloHollandaiseSally WoodsCurdled Book:Last Bite Source: Last Bite
“This hollandaise sauce that's been generously drizzled over the whole dish... I can taste yuzu kosho and soy sauce in it. That's a decidedly Japanese twist on a typically very European sauce! The heavy savoriness of thick sliced pork grilled to a crusty golden brown... ... balances perfectly with the briskly tart Shio Konbu seaweed and shiso leaves mixed into the rice! Then there's the centerpiece of his dish, the tempura egg! It's crispy on the outside and delectably soft and gooey on the inside! Instead of freezing it, he must have poached the egg before deep-frying it this time! The whites are unbelievably tender, and the soft-boiled yolk is so creamy you might not believed it's cooked! To batter and deep-fry a poached egg that delicate without crushing it... ... you'd need skill and a touch bordering on the superhuman! Just how much has he trained?! How hard has he practiced... ... to make this single dish?! "Sure does take you back, doesn't it? This Eggs Benedict. I switched the muffin out for some seasoned rice, a family-restaurant staple. Then there's the poached egg that I deep-fried. Pork chops for the bacon. Japanese-style hollandaise sauce.” IngredientsRiceJapaneseSouma YukihiraErina NakiriSouma And ErinaEggs BenedictHollandaise Book:食戟のソーマ 36 [Shokugeki no Souma 36] Source: 食戟のソーマ 36 [Shokugeki no Souma 36]
“She dipped a clean pinkie into the hollandaise in the bowl. It coated her finger like a sheath of yellow velvet. Despite her nerves, she plated swiftly and surely. She lifted the poached eggs clear from the shimmering, hot water with a safecracker's touch, laying each one with infinite care in place on top of its foundation of English muffin and Canadian bacon. Silky drizzle of hollandaise, sprinkle of fresh parsley, grind of black pepper, framed with creamed spinach, dusted with paprika. Done.” IngredientsBreakfastAngelina D AngeloEggs BenedictHollandaise Book:Angelina's Bachelors Source: Angelina's Bachelors
“PIBIL EGGS BENEDICT 1 English muffin 2 slow-poached eggs 4 ounces pulled pork, cochinita pibil-style A pinch of chopped cilantro FOR THE HABANERO HOLLANDAISE: 2 habanero chilies, deveined and seeded 3 egg yolks 1 tablespoon lemon juice 1/4 teaspoon Dijon mustard 1/2 cup butter” IngredientsSauceRecipeEggs BenedictHollandaiseChilliHabanero Book:North of Happy Source: North of Happy