So you invite yourself to your beloved neighbors house to enjoy the rack of lamb that was lovingly purchased by your vegitarian neighbor for her omnivore dh. It's a great plan. You supply the corn, glazed mushrooms, and entertainment (Mad Gab®). They supply the lamb and fire. Everyone is happy and you really enjoy time spent with said neighbor. While you are kayaking with one neighbor your spouse and the neighbors spouse discuss everything from Kenyan Missions to what's for dinner. A conclusion is made that Hollandaise sauce is a must have over the lamb.
Upon return from the kayak trip a search is conducted for allrecipes.com best Hollandaise Sauce. Upon determining that a blender recipe is the way to go you pack up your additions to the meal and head on over to the fire that has been started. The sun is up until nearly nine O'clock. You discover that the accented syllable in a word makes all the difference, over and over again. You can't get the words "Ice Mail Ask Hunk" out of your brain. Dinner is nearly ready. Everyone knows that Hollandaise sauce is supposed to be hot and ready to serve--don't you? So in you go to do your one part to add to the meal--your spouse did everything else on the fire!
The blender and ingredients are laid out just as you left them just a little while before. First things first, separate the eggs. Which part do you need? Oh, never mind, just squeeze the lemon drop in some dijon and hot sauce. Everything will be fine. Hurry, get the butter hot. That's what makes the whole blender thing work, hot butter. No, that's only melted. Get it hot, really hot. "You know," interjects your neighbor "you can remove that little cap and pour right through the hole in the lid." That's a great idea. Hot butter is hard to handle. I'll be sure and be careful.
Fast forward to dessert discussion. Wow, that was great. It wouldn't have been the same without that sauce. Just what went into it? Well, there's the egg yolks. Was it yolks? Did I put in yolks or was it whites? [Go get printed recipe]. GIGGLE. Chuckle. LOL, ROFLOL. Never ending ribbing. Really, never ending ribbing.
Here's the "proof", but we haven't any pudding left.
3 comments:
And here I thought you were Miss Cooking USA!!! Oh! I get it, you didn't cook it in an iron skillet!
What's the deal with having everyone sign it? Must you re-live the embarrassment over and over again?
Ha ha!! That's great! Hey, I wouldn't have known the difference... I've never had "hollan-daze" or "hollandaise" sauce :)
The signatures were more for humor and that we'd remember when it happened. Neighbor turned pesto into basil crisp while defrosting in the microwave. It happened about 5 years ago and she's not lived it down. Now I'm added to the list of kitchen blunders.
I'd never had it until last night. And as far as I know, I've still never had it!
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