One of my mom’s favorite breakfasts is Eggs Benedict.
You know, fresh sour dough English muffins, thick sliced, home smoked bacon, over easy eggs, and that thick buttery sauce that just is almost too delicious to be real!
Sounds like it would be a complicated meal, but is actually very simple and easy to make! The hardest part is waiting for the sauce to be done!
This sauce is another one of those recipes that you just have to eyeball it and make it according to taste. Some people may like their hollandaise sauce thinner, some thicker, some may like it more tangy, others may like to add paprika instead of pepper. This is a recipe that you can make totally your own! I love recipes like this!
2 cups (250 grams) cubed butter
(Don’t worry, you won’t use all of it)
3 egg yolks
juice of 1/2 lemon (about a tablespoon)
Pinch of pepper
Place a small pot over low heat (VERY LOW), and add egg yolks, lemon juice, and a couple cubes of butter. Using a whisk mix the sauce. Never stop! If you have to leave the sauce take it off the heat. This sauce is easy to make, but also easy to mess up. Constantly add more butter. Don’t wait until all the butter melts before adding more, add more before it all melts. What makes this sauce work is the cold butter bringing down the temperature of the sauce as it cooks. If the sauce gets too hot, the eggs will cook too fast and you’ll basically have buttery scrambled eggs.
Continue to add butter until the sauce is thick and smooth.
Serve over eggs and toast, or on broccoli or fish! There are so many things you can poor this delicious hollandaise sauce over!