Hollandaise Sauce

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
1 cup

Ingredients
Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings


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4.6 155
Excellent recipe, it came out perfect just be careful to not add too much lemon juice. item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! item not reviewed by moderator and published
Great recipe. Did mine in 2 minutes flat! (I cheated; I have a Bamix and I just tossed all ingredients together and whipped). LOL. item not reviewed by moderator and published
For those cooks who don't know, when he says break an egg into the water being carful not to break it, what he means is, crack an egg and drop it into the water (crack the egg into a bowl first is my suggestion, and pour that into the pan) being careful not to break the YOLK. item not reviewed by moderator and published
Such a simple recipe, luscious sauce, I made this two weekends in a row, both eggs and sauce were flawless both times. Used it for classic benedict and made a suthun variation, benedict over fried green tomatoes--delish! J. Child's recipe, which I used to make, somehow was always hit or miss... never again. Thank you Tyler! item not reviewed by moderator and published
I have yet to try this recipe. I'll make it tomorrow (Saturday) since everyone is off from work. The secret to a perfect sauce is taste as you add the lemon. You know you can always add in a little at a time while tasting, but you can't take out what has spoiled the recipe, so to speak.Cooking is all about flavor and taste what you cook, so you know if it is presentable. item not reviewed by moderator and published
Fussy sauce but SO heavenly! item not reviewed by moderator and published
Used it tonight only did 1/2 recipe for 2 folks covered cajun salmon with it and it was awesome item not reviewed by moderator and published
A+++ made this on mothers day , so easy! item not reviewed by moderator and published
Just like rickenbee, I had been using the Knorr powder mix. Found myself wanting my Eggs Benedict and was all out of powder mix. "How hard could it be?" I thought. OMG...totally different taste. Immensely superior. You can adjust the lemon to your own taste, but this method isn't much harder or time consuming than the powder mix. But so much better in the end. BTW...add tarragon at the end and you've got Bearnaise sauce suitable for salmon fillets or flank steak. item not reviewed by moderator and published
I make my Hollandaise sauce with (almost) the same ingredients. I use 1 stick of Imperial margarine and 1/2 cup milk. Combine the melted Imperial, milk, lemon juice and egg yolks in a large Microwave safe bowl. Cook 1 minute at a time, whisking well after each minute until it starts to thicken. Then, cook in 30 second increments. This sauce won't separate and you can REHEAT it!! item not reviewed by moderator and published

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