We usually try to do a special dinner every Sunday. This Sunday was no exception. Jenn has been experimenting with making different types of bread and decided to attempt to make some challah for this week. Although the dough didn’t rise as much as we had hoped, leading to a very dense challah, it was still pretty tasty. She also made a rack of lamb with a side of spicy and savory hollandaise sauce.
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She had some left over egg yolks from the egg whites needed for the bread and decided to make a hollandaise sauce. The base was really simple and actuallly quite boring, so she ended up using extra ingredients to spice it up.
JENN’S SPICED UP HOLLANDAISE recipe (LOTS of ingredients)
- 6 egg yolks
- 1 stick of butter
- A few tablespoons of water, as needed
- 1 Tbspn Worchestershire sauce
- 1 Tbspn Lemon Juice
- 1 Tbspn White Wine Vinegar
- Honey, to taste
- Sugar, to taste
- Pinch or two of salt
- 1 tspn paprika
- 1 tspn cayenne peper
- 2 sprigs finely chopped rosemary
- 2 sprigs finely chopped thyme
- dash of white pepper
- 2 Tbspn dijon mustard
In a double boiler, heat the water on bottom to boil, then lower to simmer
Stir egg yolks on top level and add 1 Tbspn butter.
Add all of the rest of the ingredients to taste.
Whisk semi-continuously.
Gradually melt in butter 1 Tbspn at a time.
Continue to whisk semi-continuously.
If sauce gets too thick, add a little water.
Serve immediately or keep warm on the double boiler.
There are probably way too many ingredients in this recipe for just a little sauce and you can probably lower the amount of butter. However, it perfectly complemented the Rosemary, Garlic, and Thyme encrusted rack of lamb prepared for the evening.
RACK OF LAMB recipe:
- 1 rack of lamb, frenched
- 4 small cloves of garlic, peeled and minced
- 1 teaspoon kosher salt
- 2 sprigs of fresh rosemary, chopped
- 2 sprigs of fresh thyme, chopped
- 1 teaspoon freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
Preheat oven to 425 degrees F.
Stir together garlic, salt, rosemary, thyme, black pepper, and olive oil.
Brush racks with mixture.
Place baking dish in hot oven for 10 minutes
Place rack of lamb flesh side down in hot baking dish
Bake for 15-20 minutes.
Let stand for 10 minutes.
Enjoy!