Hollandaise Sauce
Hollandaise is actually easier to make than you might realize.
Hollandaise Sauce
Yield:
Makes enough for 4 Bennies
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Hollandaise sauce is the traditional topping for Eggs Benedict. Bennies are one of Cole's favorite meals, day or night.
Ingredients
- 2 egg yolks
- 1/2 Tbsp lemon juice
- 1/8 cup cold butter, cubed
- 4 Tbsp heavy cream (18% or higher is best)
Instructions
- Prepare a double boiler by filling the bottom pan with 1-2 inches of water and place over high heat until nearly boiling.
- Separate two eggs and place the yolks into the saucepan which fits over the double boiler. Whisk the yolks until blended and add lemon juice. Whisk well to mix.
- Cut butter into 1/2" cubes and add to the lemon & yolk mixture.
- Place the saucepan over the double boiler and reduce heat to medium-high. Whisk mixture frequently while heating until it thickens a bit.
- Add cream and continue whisking, briskly while heating to thicken and add air and volume to the sauce. Heat and stir/whisk for about 5-6 minutes until sauce is the desired consistency and egg yolks have cooked, causing the sauce to be thick.
Serve over Eggs Benedict, Steak or Chicken Neptune or fish.
Can be garnished with a sprinkle of any of these: white pepper, paprika, cayenne pepper, tarragon, Herbs de Provence
Notes
If you overheat or go too long without stirring the sauce on the double boiler, the butter may separate out of the sauce and float on top. It's OK, not all is lost! If this happens, simply add a few more cubes of cold butter or a couple spoonfuls of cold cream to the pan and return to the heat, this time at a lower temperature or whisking more frequently and consistently.