Monday, May 16, 2011
Chef Garces uses fresh ingredients in the most unique combinations and this was no exception. The base of these benedicts was a simple slice of toast and did not take away from the stars of the show – the Chorizo and the sauce. I love the sauce and this one was truly exceptional. It was all in the truffle oil.
In Mexico, I made Chorizo with ground pork and beef. You cure them over night with a little vinegar and a lot of chili powder.
I’m sure that he used a very thin slice of dried Chorizo instead of the Chorizo that I cooked this morning but I cut a super thin slice as well and it was just as good.
Truffle Hollandaise Sauce
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
About 2 teaspoons truffle oil
In the container of a blender, combine the egg yolks, lemon juice and cayenne. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Add truffle oil and salt to taste
Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Posted by Susan York at 8:57 PM