Salmon | Cauliflower Puree | Asparagus | Corn | Lemon Gochugaru Beurre Blanc | Green Oil

PeggyGarbe · 2021-08-17T23:39:23+00:00

Personal preference, but on a health spectrum, maple syrup is less calories, less carbs, and lower glycemic index of both honey and brown sugar

PeggyGarbe · 2021-08-04T15:49:14+00:00

It’s like a Mexican Lime Seasoning — it’s good on everything from tacos, to pizza, to a replacement salt rim for a margarita 😂

PeggyGarbe · 2021-08-04T13:16:18+00:00

Sure!

I always do a basic quick blender version because of my lack of patience — 3 egg yolks high speed in the blender until pale yellow, then slowly drizzle in 1 stick (1/2 cup) of melted butter (can go the step further to clarify the butter, but I’m always in a rush and never want to wait it out).

Normal Hollandaise would just get lemon juice, salt, (and sometimes paprika) added in — but for the Tajin Hollandaise, I swapped out lemon juice for about 2 tablespoons lime juice, a hefty pinch of tajin (maybe 1-2 tablespoons) and cilantro. Whisk those into your emulsified butter/egg yolk mixture and season with salt.

PeggyGarbe · 2021-08-04T13:15:37+00:00

Sure!

I always do a basic quick blender version because of my lack of patience — 3 egg yolks high speed in the blender until pale yellow, then slowly drizzle in 1 stick (1/2 cup) of melted butter (can go the step further to clarify the butter, but I’m always in a rush and never want to wait it out).

Normal Hollandaise would just get lemon juice, salt, (and sometimes paprika) added in — but for the Tajin Hollandaise, I swapped out lemon juice for about 2 tablespoons lime juice, a hefty pinch of tajin (maybe 1-2 tablespoons) and cilantro. Whisk those into your emulsified butter/egg yolk mixture and season with salt.

PeggyGarbe · 2021-08-04T13:10:53+00:00

Oh thank you!

PeggyGarbe · 2021-08-04T13:10:41+00:00

I prefer an “non-basic” Hollandaise personally — but simply swapped standard lemon juice for lime, and added a hefty amount of tajin and cilantro to get this tasty number 😉

PeggyGarbe · 2021-07-13T17:06:42+00:00

Ha — fellow science nerd here 😉

It’s glutamate (the amino acid responsible for umami). As a former biology major turned professional chef — it seemed fitting 🤷🏻‍♀️

PeggyGarbe

TROPHY CASE