Hollandaise Sauce for Eggs BenedictMeris Resources2017-10-26T11:52:00-04:00

Hollandaise Sauce for Eggs Benedict

Presented by Griddle 145

INGREDIENTS

4 large egg yolks
Juice of 1 fresh lemon
1 1/2 tsp. water
6–8 oz. melted butter
Dash of Tabasco
Dash of white pepper
Salt and pepper to taste

DIRECTIONS

Using a double boiler, bring water in the bottom pan to a low boil. In the top pan, whisk the egg yolks, water and 1 tablespoon lemon juice until slightly thickened. Whisking continuously at a steady rate, gradually whisk in the melted butter in a thin stream. Be sure to whisk the edges and the bottom thoroughly. After 5 to 6 minutes of whisking, the sauce will be smooth, thick enough to cling to the whisk, and doubled in volume. Remove the pan from the heat and season with Tabasco, salt and pepper. Taste and adjust the flavor with additional lemon juice as desired. Pour over poached eggs on a toasted English muffin and Canadian bacon base (four portions of two eggs per person) and serve at once.

NOTE: You can improvise a double boiler by placing a stainless steel bowl on top of a saucepan with water. Be sure the water does not touch the bottom of the bowl or you’ll wind up with scrambled eggs.

(Serves 4)