Classic Hollandaise Sauce & Eggs Benedict
ID: be657c72...
Learn how to make a rich, velvety classic Hollandaise sauce using a simple whisk and double boiler method, with no blender required. This recipe also demonstrates how to perfectly poach an egg to create a classic Eggs Benedict.
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🍳 Cooking Flow
Set up a double boiler and whisk egg yolks with water, sugar, salt, and lemon juice. → Slowly whisk in cubed cold butter a few pieces at a time until emulsified and thick. → Season to taste with extra lemon juice and salt, then store in a thermos to keep warm. → Poach eggs using the whirlpool method and sear the Canadian bacon. → Assemble on toasted English muffins and garnish with chives and black pepper.
Cooking Steps
Brief Cooking Order
Set up a double boiler and whisk egg yolks with water, sugar, salt, and lemon juice. → Slowly whisk in cubed cold butter a few pieces at a time until emulsified and thick. → Season to taste with extra lemon juice and salt, then store in a thermos to keep warm. → Poach eggs using the whirlpool method and sear the Canadian bacon. → Assemble on toasted English muffins and garnish with chives and black pepper.
Introduction
Learn how to make a rich, velvety classic Hollandaise sauce using a simple whisk and double boiler method, with no blender required. This recipe also demonstrates how to perfectly poach an egg to create a classic Eggs Benedict.
Step 1
Prepare a double boiler by bringing a small pot with about an inch of water to a light simmer.
Step 2
Separate 4 egg yolks into a medium-sized bowl that can rest on top of the pot without touching the water.
Step 3
Place the bowl over the simmering water and add water, sugar, a pinch of salt, and lemon juice. Whisk constantly for 30 seconds.
Step 4
Remove the bowl from the heat and whisk until slightly lighter in color, then return to the heat and whisk for 1-2 minutes until slightly thickened.
Step 5
Slowly add the cold cubed butter a few pieces at a time while whisking continuously to emulsify.
Ingredients List
Important Notes
Make sure the bottom of the bowl does not touch the simmering water in the double boiler; only the steam should heat it.
Do not stop whisking during the emulsification process, or the sauce may break.
Always fork-split English muffins to create nooks and crannies that hold the sauce better.
Keep the Hollandaise warm in a thermos and serve within 1 hour to prevent it from seizing or separating.
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