Hollandaise Sauce
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
59
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume
3
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl
4
Continue to whisk rapidly
5
Be careful not to let the eggs get too hot or they will scramble
6
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume
7
Remove from heat, whisk in cayenne and salt
8
Cover and place in a warm spot until ready to use for the eggs benedict
9
If the sauce gets too thick, whisk in a few drops of warm water before serving
10
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler
11
Fill a 10-inch nonstick skillet half full of water
12
Add white vinegar to the cooking water
13
This will make the egg white cook faster so it does not spread
14
Bring to a slow boil
15
Gently break 1 of the eggs into the water taking care not to break it
16
Repeat with remaining eggs
17
Reduce the heat to a gentle simmer
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Cook 3 1/2 minutes until the egg white is set and yolk remains soft
19
Remove with a slotted spoon, allowing the egg to drain
20
To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg
21
Season with salt and pepper
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Spoon hollandaise sauce over the eggs
23
Garnish with chopped parsley
24
Yield: 4 servings