Classic Hollandaise

Carol Davis

By
@FadingParadise

I love Eggs Benedict, but can't always find it at my local restaurants. So I learned to make it from the Chef I worked for once. He also served it on fresh, blanched asparagus.


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Prep:

10 Min

Cook:

20 Min

Method:

Steam

Ingredients

4
egg yolks
1/2 c
butter, cut in thirds
2-3 tsp
fresh lemon juice

Directions Step-By-Step

1
Place egg yolks and 1/3 of the butter in top of double boiler. Cook over hot, not boiling, water till butter melts, stirring rapidly. Add 1/3 more of the butter and continue stirring. As mixture thickens and butter melts, add remaining butter, stirring constantly. (Water in bottom of double boiler should not touch top pan.)
2
When butter is melted, remove pan from hot water; stir rapidly 2 minutes longer. Stir in lemon juice a teaspoon at a time; season with dash salt and dash white pepper. Heat again over hot water, stirring constantly till thickened, 2 to 3 minutes. Remove from heat at once. If sauce curdles, immediately beat in 1 or 2 tablespoons boiling water. Makes 1 cup.
3
NOTE: If your sauce breaks (separates), like mine did this morning, immediately pour into a blender and turn on blend setting. Then continue adding lemon juice. As you can see my sauce turned out perfect!

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Eggs
Regional Style: French