Recipe For Hollandaise Sauce For Eggs Benedict

Hollandaise sauce recipe above.

Recipe for hollandaise sauce for eggs benedict. I used 1 tsp of lemon juice added 1 tablespoon of mayo to the mix right before drizzling in the melted butter. Fill a saucepan with about an inch of water. Add cream egg yolks lemon juice mustard and cayenne pepper to bowl over saucepan whisk well.

Cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 whisking constantly. In a small bowl whisk together egg yolks lemon juice water salt and pepper. For hollandaise sauce in top of a double boiler or a metal bowl over simmering water whisk egg yolks water and lemon juice until blended.

Simple and easy way to make hollandaise makes enough for about 3 4 eggs benedicts. Make sure you do this using a microwave proof jug covered with a plate. Discard the hot water from the blender and quickly wipe it clean.

Salt and pepper to taste. Set a stainless steel or glass bowl over saucepan that fits nicely without touching water. Combine the egg yolks lemon juice mustard salt and cayenne pepper into a blender and blend for 10 seconds.

Pour into a jug. Very slowly drizzle in warm melted butter whisking constantly. Melt butter in a saucepan on low heat.

Continue whisking over low heat for 8. Make the hollandaise sauce. Place the egg yolks lemon juice salt black pepper and cayenne pepper in the jar of a blender and process on low for 15 seconds.