Jeeves and Worcestershire

When I was a young girl, I would watch my dad laughing out loud as he read P.G. Wodehouse. Wanting to be in on the joke, I would flip through the pages of the Jeeves and Wooster stories, laughing out loud in imitation even though I didn’t understand what was going on. As I got older and both my love of literature and sense of humor developed, my enjoyment of the books became authentic. Wodehouse’s writing style is light and his character descriptions are hilarious, and because of that, Jeeves and Wooster have long been my favorite literary duo.

Hollandaise perfectly describes the relationship between Bertie Wooster and his valet, Jeeves. This sauce has so much potential to go wrong – too much heat and it can split, and too little heat and it won’t get cooking. It takes the sharp attention of the chef’s eye to keep it together. In each whimsical plot line, Jeeves knows how to control the temperature of Bertie’s antics. Even with the addition of the flavorful temper of one of Bertie’s aunts, or in our case, the punchy Worcestershire sauce, everything remains in tact with the right person in charge – and the result is just delicious.

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Worcestershire Hollandaise Sauce:

2 egg yolks

1 lemon (juice of)

1/2 teaspoon Worcestershire sauce

pinch of salt

1/4 cup clarified butter*

1 tbsp of water, if needed

For Use On Eggs Benedict:

4 slices of bread

4 eggs

4 slices of pancetta

Chives to garnish

Instruction:

1. Over double boiler and on medium-low heat, whisk egg yolks, lemon juice, Worcestershire sauce, and salt until yolks slowly cook up to a ribbon-like consistency.

2. Lower heat and slowly add clarified butter, continuing to whisk as sauce thickens. Thin out with water if necessary.

3. Serve on top of a poached egg, pan-fried pancetta, and bread toasted in excess pancetta fat. Garnish with chives.

*You can make your own clarified butter by melting a stick of unsalted butter over a double boiler, and separating the clarified part on top from the white fats that have settled at the bottom of the bowl.

Enjoy Worcestershire hollandaise sauce on Eggs Benedict with any of P.G. Wodehouse’s Jeeves and Wooster stories, and check in at http://warandpeach.com/ for future recipes and book reviews!

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About The Book Cook

A recent Le Cordon Bleu graduate - I'm usually either cooking, reading, or finding a way to combine the two!
This entry was posted in Food and Drink, Literature, Uncategorized and tagged , , , , , , , , . Bookmark the permalink.

5 Responses to Jeeves and Worcestershire

  1. honoria plum says:

    I love this and I think friends who read my Wodehouse blog would enjoy it too. Do you mind if I reblog to my wordpress page?

  2. honoria plum says:

    Reblogged this on Plumtopia: The world of P.G. Wodehouse and commented:
    What Ho! What Ho! What Ho! For all the budding Anatoles our there, I heartily suggest trying this recipe from ‘The Book Cook’. Her blog is terrific fun!

  3. Ken Clevenger says:

    Great find Honoria; thanks for sharing. And the Book Cook’s lovely expression of the B. & J. relationship is apt and edible. A food blogger could work all day on Plum’s use of foods and menus. I barely stirred the pot in “Was Wodehouse a Gastronome” in an old Plum Lines piece.

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