Cookery Maven Blog

A Gift Of Ramps

I had the most pleasant surprise a few days ago. My friend, Kathy, gave me a beautiful bunch of ramps fresh from her secret spot. I wanted to make something fantastic with them and what is more fantastic than eggs benedict with hollandaise? I sautéed spinach, ramps and shallots in olive oil (to compensate for the hollandaise), attempted to poach 2 eggs (6 eggs later, I had something that approximated poached eggs), sautéed pancetta and made the hollandaise. A lovely way to start the day.

Julia Child's Blender Hollandaise

3 egg yolks

1/4 teaspoon salt

Dash of cayenne pepper

1 stick butter, melted butter, heated until bubbling but not brown

1 - 2 tablespoons lemon juice

Place egg yolks, salt and cayenne in blender, blend for a few seconds at  high-speed until you have a smooth frothy mixture. Still at high-speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter,  the sauce should thicken. When half the butter has been added, add lemon juice. Continue blending until all butter is used.