Classic Hollandaise
By
Carol Davis
@FadingParadise
1
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.
How to Make Classic Hollandaise
- 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.)
- 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.
- 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!
