If you are on a quest to find a creamy and flavorful sauce to enhance your culinary creations, then Cajun hollandaise is the answer. This classic French sauce takes on a lively Southern twist with the addition of Cajun spices, transforming it into a vibrant condiment that promises to elevate any dish. Whether you're a seasoned chef seeking to expand your repertoire or a home cook looking to impress your guests, this article will embark on a delectable journey through the world of Cajun hollandaise. We will explore variations of this versatile sauce, providing the secrets to achieving a smooth and rich texture while incorporating the vibrant flavors of Cajun cuisine. So, prepare your taste buds for a delightful adventure as we delve into the art of crafting the perfect Cajun hollandaise.
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FRIED GREEN TOMATO BENEDICT WITH EASY CAJUN HOLLANDAISE
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the Cajun seasoning: Add the thyme, paprika, garlic powder, onion powder, cayenne, celery salt and some pepper to a small bowl and stir to combine. Reserve for the tomatoes and hollandaise.
- For the green tomatoes: Preheat the oven to 200 degrees F.
- Slice the tops and bottoms off of the tomatoes and discard. Slice the tomatoes into eight 1/2-inch-thick slices total.
- In a medium bowl, combine the flour, some salt and pepper and 2 teaspoons of the Cajun seasoning. Add the tomato slices and toss to coat.
- Whisk together the milk and eggs in a medium bowl. Combine the cornmeal and breadcrumbs in another medium bowl.
- Working with one slice of tomato at a time, shake off the excess flour mixture, then dip in the egg mixture to coat. Let the excess egg drip off, then add to the cornmeal mixture and turn to coat. Place on a platter and repeat with the remaining tomatoes.
- Add about 1/4 inch of oil to a cast-iron skillet and heat over medium-high heat until it shimmers.
- Add half of the tomatoes and fry, turning once, until golden brown on both sides, 1 1/2 to 2 minutes per side. Transfer to a paper towel-lined baking pan and fry the remaining tomatoes. Sprinkle with salt to taste if desired. Transfer the baking pan with the tomatoes to the oven to keep warm while you prepare the rest of the dish.
- For the hollandaise: Fill a blender with hot water. Melt the butter in a small saucepan over medium heat and let the solids sink to the bottom. Pour the water out of the blender and dry it. Combine the lemon juice, egg yolks and 1 tablespoon of the Cajun seasoning in the blender and blend on medium speed until lightened. With the motor running, slowly add the melted butter to the blender, leaving the solids in the pan. Increase the blender speed to high for a few seconds to thoroughly combine. Add a little bit of hot water to thin the sauce to a nice, spoonable consistency. Set the blender canister by the stove to keep warm.
- For the eggs: Fill a wide, shallow pot with about 3 inches of water. Bring to a brisk simmer and add the vinegar. Crack 4 of the eggs into separate small bowls or ramekins, then gently slide the eggs into the simmering water. Cook at a gentle simmer until the whites are set but the yolks are still runny, 2 to 3 minutes. Gently remove the eggs from the water with a slotted spoon or spider and place on a paper towel-lined plate to drain. Repeat with the remaining 4 eggs.
- Put 2 tomato slices onto each of 4 plates and top each tomato slice with a slice of ham and a poached egg. Spoon the hollandaise on top, sprinkle with the scallions and serve immediately.
CAJUN HOLLANDAISE
Steps:
- Stir together the paprika, New Mexico chile, chile de árbol, cayenne, garlic and onion powders, the thyme, and the oregano in a small bowl.
- Bring 1 inch of water to a simmer in a medium saucepan (or in the bottom of a double boiler). Whisk together the egg yolks and lemon juice in a medium nonreactive metal bowl and set over the simmering water. Whisk the yolks until pale yellow and fluffy, about 4 minutes.
- Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, the salt, and the pepper. Serve warm.
Tips:
- Clarify the butter: This step removes the milk solids from the butter, resulting in a richer, more flavorful sauce. To clarify butter, melt it in a saucepan over low heat. As it melts, a white foam will form on the surface. Skim off the foam and discard it. Continue to heat the butter until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly before using.
- Use fresh egg yolks: Fresh egg yolks will give your sauce a richer flavor and a creamier texture. If you don't have fresh egg yolks, you can use pasteurized egg yolks, but they won't be as flavorful.
- Whisk the egg yolks and butter slowly: Whisking the egg yolks and butter too quickly can cause the sauce to curdle. To prevent this, whisk the ingredients together slowly and gradually. You can also whisk the sauce over a double boiler to help prevent curdling.
- Season the sauce to taste: Cajun hollandaise sauce is typically seasoned with salt, cayenne pepper, and paprika. You can also add other spices, such as garlic powder, onion powder, or black pepper, to taste.
- Serve the sauce immediately: Hollandaise sauce is best served immediately after it is made. If you need to hold the sauce for a short period of time, you can keep it warm in a double boiler or in a thermos.
Conclusion:
Cajun hollandaise sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is especially popular on eggs Benedict, but it can also be used on fish, chicken, or vegetables. With its rich flavor and creamy texture, Cajun hollandaise sauce is sure to please everyone at your table.
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