Thai and True
Bring home the Thai!
Home  |   About Us  |   My Account  |   Contact Us  |   Blog  |  
(541) 602-8765
0 item(s) / Total: $0
Shopping Categories:
Curries     Sauces    

Sarachee Hollandaise

Posted by Thai and True on 9/2/2012 to Recipes
It's Labor Day weekend and for my family, the last long weekend of the summer is spent together. This year we're staying in and I've got the perfect brunch recipe. If you like spice and eggs benedict, this meal is for you! The Thai & True Sarachee sauce adds a hint of color and spice to your traditional hollandaise. Pair that with fresh crab and avocado and you've got yourself a decadent breakfast. Enjoy!

Ingredients are for 4 servings:
4 egg yolks (for the hollandaise) 
8 eggs (for the benedict) 
1 tb water 
1-2 lemons, juiced, about 2 tb worth, or to taste 
to 1 stick of butter 
Thai & True Sarachee sauce, to taste 
White pepper and salt, to taste 
lb fresh crab meat, shells removed 
1 avocado, sliced thin (about per person) 
4 English muffins

To make the hollandaise:
1. Whisk the yolks, water, and lemon juice in the saucepan 
for a few moments, until thick and pale 
2. Set the pan over moderately low heat (double boiler
style) and continue to whisk at a reasonable speed 
3. As they cook, the eggs will become frothy and increase 
in volume, and then thicken. 
4. By spoonfuls, add the soft butter, whisking constantly to 
incorporate each addition. Continue incorporating butter 
until the sauce has thickened to the desired consistency. 
5. Season with Thai & True Sarachee sauce, white pepper, 
and salt, whisking well. Taste and adjust the seasoning, 
adding droplets of lemon juice, if needed.

Prepare the rest of the ingredients and make an assembly 
- Toast the English muffins 
- Slice the avocado 
- Prepare the crab 
- Poach the eggs 
- Make sure the hollandaise sauce is warm

Start plating place the toasted English muffin on a plate. 
Fan out the sliced avocado (about per person). 

Add the crab dont skimp, but make sure there is enough 
for everyone! 

Place the poached eggs on top.

Ladle the hollandaise sauce on top. Enjoy!

[Note: the Thai & True Sarachee sauce did not impart a lot of color 
in this batch. I made it a little milder for the kiddos. If you like it 
spicy, it will turn into a gorgeous coral color, which makes for 
great presentation.]

Share |
Add Comment


 Transform Turkey Leftovers
 Sarachee Hollandaise
 Kick Ass Chicken Curry
 Tasty Thai Curry
 Where to find Thai & True
 Burning Down The Mouth
 Curried Potatoes
 Chef Gregory Gourdet
 Thanks VegFest!
 We'll be at VegFest 2011!
 Save the Date Tigard
 Thai & True Red Curry Wings
 Curry Soup for the Soul
 Curried Butternet Soup
 We're now on Facebook!

 November 2012
 September 2012
 June 2012
 March 2012
 January 2012
 October 2011
 September 2011
 August 2011
 February 2011
 January 2011