Making Hollandaise sauce

As I promised this morning, I have included a how to make Hollandaise Sauce.  I apologize for the lack of step by step pictures.  I needed a 2nd set of hands during the process to take pictures.  I hope the pictures I did take plus my directions are clear enough for you to follow.  If not, please ask.  These are NOT diet or heart friendly and these will make your doctor cry.  They are loaded with fat and cholesterol but they are quite sophisticated and you are required to eat with your little pinky sticking out – LOL.  Seriously though, these go great with Mimosas!  and your family and friends will bow at your feet if you serve them this.  You will be a cooking god to them! 🙂

What you need:

  • 2 sticks of butter
  • 3 eggs
  • 2 tablespoons of lemon juice
  • Optional – Cayenne Pepper
  • Blender

Crack each egg and separate yolks.  Place yolks in blender.

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Place sticks of butter in a small saucepan and melt.

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While butter is melting turn on blender on low and break up egg yolks.  Once butter is melted, turn bender back on low and slowly pour hot butter into blender (make sure you keep the blender going).  Once all the butter is added, add the lemon juice and the optional cayenne pepper.  You can add quite a bit of cayenne before it will heat up the taste, so don’t be shy with it.   If while you are blending the sauce seems too thick, just add a little more lemon juice to it.

Any there you go, Hollandaise Sauce!  Sorry I forgot to take a picture of it as I was working hard at getting the other items together for Eggs Benedict and steamed asparagus.  You will see the sauce in the completed meal below.

So as I said, I was making Eggs Benedict.  What you will need for this:

  • Poached Egg(s)
  • Hollandaise Sauce
  • English Muffin(s)
  • Canadian Bacon

Now the hardest part to making Eggs Benedict is getting the timing right.  Turn oven broiler on low.  Place 1/2 of an English muffin and the Canadian Bacon (its an international meal  hahaha) on a sheet pan.  Lightly butter English Muffins and place under broiler to lightly toast the muffins.

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Remember that if you are making more than 1 or 2 of these you can put the poached eggs in cold water and then dip back into the hot water using a slotted spoon or skimmer for a few seconds to warm eggs back up.  Place muffins on a plate, and then the Canadian bacon, and then the poached egg.  Top with the Hollandaise sauce.  I like to serve with steamed asparagus topped with Hollandaise sauce too.  Here is the finished product.  Sorry for the picture.  I didn’t realize I cut off the top part of the picture.  Hopefully, I’ll get better and I can get a better way of taking pictures.  I hope you try making these!  Bon Appetite!

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