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Tuesday, November 16, 2010

Eggs Benedict With Hollandaise Sauce

  • 4 egg yolks

  • 3 1/2 tablespoons lemon juice

  • 1 pinch ground white pepper

  • 1/8 teaspoon Worcestershire sauce

  • 1 tablespoon water

  • 1 cup butter, melted

  • 1/4 teaspoon salt


  1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.  Serve over Eggs Benedict (see below).

Eggs Benedict

  • Begin by poaching the eggs. Crack the egg first into a separate container, and then boil water with a tablespoon or two of vinegar added. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks.

  • Hollandaise sauce is an emulsion of eggs and butter. The eggs and butter must blend at just the right temperature--warm enough to melt the butter, but cold enough not to scramble the eggs--then stay at that temperature until served. The secret? A double-boiler and a thermos. Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise does not like to be rushed. Take the time to make sure each step is done before moving on. The double-boiler ensures the eggs won't scramble as they heat, and the thermos ensures the sauce is held at an optimum temperature until served.

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