The frustration
It’s a gray Tuesday in the middle of February. Waking up at 6.30 a.m. shower, breakfast (super fast because I am already very late), work, all day long meeting ….and.
Till here everything fine, everything smooth. It’s 5.30 p.m., exhausted I pack my stuff, and I go home.
While I walk to the station, I remember that I have to pick up my new mobile with a sim card subscription. I run because the shop closes at 6.00 p.m. I do not have much time left. At 5.53 I am finally in the shop. Still breathless I ask the shop assistant to pick up my phone purchased yesterday online. End of the story and end of my quietness.
I’m Italian, and one of my faults is ‘irritability.’ The assistant cannot proceed with the subscription because I am not Dutch and I do not have a Dutch passport. As I have just said, the end of my quietness.
I live in the Netherland since 2013, I have bought an apartment, I work and pay taxes here…but I cannot have subscription mobile+simcard. I walk home sad and nervous. So now, thanks for sharing this frustration with you.
The solution
I have only one option: shower+cooking.
The first one is done. Very hot and long shower so now I am ready to cook.
Why the hollandaise sauce?
Yesterday, before going to sleep, I was watching some recipes and immediately I was interested in the hollandaise sauce.
The name sounds familiar, so I just decide that I will make a sauce of that color more or less. The blog’s title could be misleading because of the Hollandaise sauce there is only the sauce name left. However, I decided that I want to make a sauce…maybe with curry. That’s how I feel.
I open the fridge, and I find mushrooms and a salmon fillet among other vegetables.
For the sauce, I have used two eggs, milk, flour, butter, and curry. See the complete recipe, at the bottom of this post.
While the sauce is prepared, I bake together for about 5 minutes the roughly slices mushrooms with the salmon fillet. I season all with salt and pepper, and I start the preparation of the dish.
See a few preparation steps.
I have to hurry to take pictures for the blog because hunger is felt. The dish is appetizing.
After the photo for the blog, I covered all the salmon with the curry sauce. Very delicious but not so light.
Give it a try and perhaps also your TWIST.
Get the recipe here ↓
The curry sauce
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Ingredients
- 150 g unsalted butter
- 2 large egg yolks
- 1 glass of milk
- 2 spoons of flour
- a pinch of curry
- a pinch of salt
- black pepper
Instructions
- Get a pan and a mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
- Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
- Place the egg yolks in your mixing bowl, which you should then place over the pan of just-simmering water.
- Using a balloon whisk, start to beat your eggs.
- Add the flour to the melted butter, whisking all the time, till all the butter has been incorporated. Slowly add the milk still whisking all the time. The result should be a smooth, thick sauce
- Add the eggs to the sauce.
- Season carefully with curry, sea salt, and black pepper. Keep tasting the sauce until the flavor is to your liking.
