Hollandaise/Eggs Benedict
Breakfast, Dinners, Sauces, Brines, Broths, Condiments, Dips
Ingredients
4 egg yolks
1 T. lemon juice
1/2 cup salted butter, melted
salt and pepper
pan of water
metal bowl or small pan
cup with hot water and a spoon
Frying pan
Eggs
English Muffins
Butter
Ham or Canadian bacon
Metal or glass bowl
Pan deep enough to hold water and the bowl
Description
Besides Eggs Benedict, hollandaise can be served over various potato, fish, and vegetable dishes.
Directions
Have everything you need at hand and ready to use before you start. Prepare the food you are putting the hollandaise on before you make it.
Hollandaise:
You do not want the bottom of your bowl touching the pan. It either needs to be the right size to be held up by the sides or you can set a dishtowel in the bottom of the pan and put your bowl on that.
Bring the water to a low simmer, but do not put the bowl on yet.
In your bowl, whisk together the egg yolks and lemon juice until it is somewhat fluffy.
Put the bowl on the pan and whisk in the melted butter.
Cook just until the sauce begins to thicken, then remove from the heat. Depending on the batch size, this may take only seconds.
If the sauce thickens too much, whisk in a tablespoon at a time of the hot water from your cup until it is the desired consistency.
Eggs Benedict:
Toast a split English Muffin in a pan with butter. Warm slices of Canadian Bacon or Ham and top each muffin half. Cook eggs as desired and put one on each. (If you are making poached eggs, you'll want to do that first before the muffins or ham, but it's easier and faster to simply fry them). Make the Hollandaise and top each half with the sauce.