Hollandaise Sauce

Show: Food 911Episode: Botched Breakfast in Roselle Illinois

Rated: 5 stars out of 5Rate itRead users' reviews (63)

RECIPE
COMMENTS & REVIEWS(63)

Cook Time:
10 min
Level:
--
Yield:
1 cup

Times:

Prep: 10 min
Inactive Prep: --
Cook: 10 min
Total:: 20 min

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Ingredients

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

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.

EGGS BENEDICT
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish

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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Comments & Reviews

recipe Hollandaise Sauce
Vanessa Richmond, CA 02-06-2010
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I don't even eat it!
Rated: 5 stars out of 5

But the people I made it for who do loved it! Get your ingredients and supplies together before you start - easy to do but... once you get going don't stop.Read more
recipe Hollandaise Sauce
Vinson Albuquerque, NM 02-06-2010
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awesome and easy
Rated: 5 stars out of 5

This was great. I did not use real butter to try and drop some of the fat and calories. Instead I melted margarine and... mixed it with some of the liquid spray butter. Surprisingly, it came out pretty dang good. I also put tabasco in it (about a teaspoon) as I like a spicy hollandaise. Read more
recipe Hollandaise Sauce
Tony Travis AFB, CA 01-24-2010
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Easy and Awesome!
Rated: 5 stars out of 5

Woke up wanting egg Benedict and while I didn't have English muffins or Canadian bacon, this was just what the doctor... ordered! I substituted toast and regular bacon (crumbled on top) and WOW! My wife and daughter who are not egg fans loved it. Thanks for the recipe! Read more
recipe Hollandaise Sauce
Stephanie Phoenix, AZ 01-11-2010
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Perfect!
Rated: 5 stars out of 5

Great and not too hard to make. Loved it!
recipe Hollandaise Sauce
Emily Frankfort, IL 11-14-2009
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Thick and creamy !
Rated: 5 stars out of 5

Even with only half the ingredients it turned out great! I didn't have lemon so I substituted it with orange juice, it did... the trick! I also put in Nando's hot sauce instead of the cayenne. I was wonderful. I did end up putting the egg yokes in my mixer to save my arm. I wouldn't say the yokes doubled in size over the double boiler, but they did thicken significantlyRead more
recipe Hollandaise Sauce
Sylvia St. Cloud, FL 09-01-2009
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wanted more tang!
Rated: 4 stars out of 5

This recipe is easy to follow and tasted pretty good.