CLASSIC HOLLANDAISE
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.
Provided by Carol Davis @FadingParadise
Categories Other Sauces
Number Of Ingredients 3
Steps:
- Place egg yolks and 1/3 of the butter in top of a double boiler.
- Cook over hot, not boiling, water until 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 of 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 until 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!
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