I love doing cook book reviews! I almost never say no to cook book reviews, and I was thrilled when I was asked to review And Here We Are at the Table, a grain free collection of meals from around the world. We’ve been a grain free family for going on three years now and it’s always so nice to get fresh ideas. My friend Ariana Mullins is a fellow blogger at And Here We Are…. She is an American ex-pat who takes her favorite recipes from all around in the world into one lovely cook book.
When it comes to cook books I admit, I am a little kid who needs beautiful inspiring photos to get me pulled into the recipes. Not only are there beautiful pictures of food, but she shows her home where they currently live in England along with her beautiful gardens. She takes us on a journey to her favorite local spots to get the fresh ingredients she uses to make food for her family.
One of the first recipes I couldn’t wait to try was her hollandaise sauce. I love eggs benedict, and hollandaise sauce with poached eggs has always been intimidating to me. Ariana even admits that it was intimidating to her too, and goes over the process simply! I was so floored with how easy she makes it, that I asked her if I could share this recipe with you, and she said yes! Here you go!
Hollandaise Sauce for One
1 egg yolk
1 tablespoon hot water
1 teaspoon lemon juice (please, from a real
1 tablespoon butter (the better your butter, the better
Directions from her book:
Put the egg yolk in a small metal bowl. Whisk it a little. Add a tablespoon of hot water (I am usually simmering some water in preparation of cooking the sauce, and then poaching eggs, so this works out very conveniently) and a pinch of sea salt. Whisk it some more, then add roughly a teaspoon of lemon juice and a tablespoon (roughy- I have never actually measured it) of butter.
Put the metal bowl over a simmering pot of water. Whisk. The higher the heat and boil of your water, obviously the faster it will cook- but then there’s a higher need to be paying close attention and whisking constantly. I keep mine a little lower, and give myself the leisure of chopping up some greens as I whisk- but still put in the time whisking well. The butter will melt, everything will blend together and gradually begin to thicken. It’s up to you how thick you want it to be- keep in mind that you will probably want it to be oozy versus gloppy, and it will thicken slightly more as it cools.
Taste it. Decide what it needs more of, and add the cayenne pepper if you like. I have also added a little olive oil to balance the favors a bit, and haven’t gotten in trouble for adding that, more butter, or even more lemon juice after it has thickened. For the record, I have also made this with white wine vinegar when I didn’t have much lemon on hand (some recipes use mostly white wine vinegar anyhow).
And that’s it! It’s really not too tricky, and always delicious.
Isn’t she lovely? The whole book is filled with clever recipes. New unique recipes to add more variety to your daily cooking. It’s fun to sit and read her stories, and look at the pictures of the places she’s been. There are recipes about making flavored vinegars, salad dressings and other condiments, not to mention unique recipes for breakfast, lunch and dinner! She loves coming up with new tasty creations for her family and it shows. She even takes you foraging with her family for stinging nettles. So fun! I’m so glad I got a preview of this book, it’s an easy read, adventurous book of good food.
Be the first to go get your own copy, it goes on sale today! From now until Febuary 11th you can get the book 30% off by using the promotion code ATTHETABLE. Visit And Here We Are to get your own copy, or enter my giveaway below for a chance to win your own digital version!