I prepared brunch for a couple close friends over the weekend, forgot to mention it.
Asparagus with hollandaise - hollandaise was made following Modernist Cuisine with a twist, I used yuzu over lemon juice and 50% unsalted with 50% salted butter. I also used double shallots before the reduction. Said shallots were then placed atop the salmon in later pictures.
Eggs Benedict - same hollandaise sauce, eggs were cooked at 75C for 12 minutes and chilled immediately. They were served atop homemade english muffins, simple recipe. I forgot to take more pictures. Fruit pictured is vacuumed honeydew and lightly sweetened blueberries.
Serving table at the house, my Mason and Hamlin baby is peeking out at the left. Smoked salmon with roto-vap concentrated yuzu "water" and champagne vinegar. Salmon is topped with capers and the shallots from above.
Mimosas were made with concentrated orange juice, fortified and re-carbonated Champange.
