Hollandaise Sauce
Being quarantined at home has made for some interesting meals. Yesterday I searched the fridge for something new for dinner, I found 1 stick of salted butter, 1 lemon and eggs as well as english muffins so Eggs Benedict was in order!
Hollandaise sauce has a history of being considered complicated but really it’s not hard at all and can be done in advance!
Once you make the sauce prep the Bendict, toast and english muffin, poach the eggs (bring water to a simmer gently lower cracked eggs into water and set timer for 4 minutes! Read more details here.
Traditional Benedicts have Canadian Bacon but I use whatever I have, last night was Pepper Bacon from Hemplers, other times I use spinach, avocado, smoked salmon, asparagus, options are endless! Another great recipe to make with this sauce is my Dungeness Crab Soufflé Roulade.
My go to wine pairing with Eggs Benedict is first most Bubbles! Second would be a nice Rosé, like the Goose Ridge 2019 Rosé, the crisp acidity cuts the richness and is heaven in your mouth. For bubbles a great choice would be Cascadian Outfitters canned Cascadian Sparkling Rosé!
Hollandaise Sauce
Ingredients
- 4 egg yolks Save the whites, easily freeze them for another use.
- 1 lemon, juiced
- 1 stick chilled salted butter, cubed into 8 pieces unsalted works too
- 1/4 cup water
- salt & white pepper to taste
Instructions
- In a saucepan combine the yolks, lemon juice and water, over low heat. Whisk to combine.
- Once the mixture gets warm slowly add the cold butter in one piece at a time, whisk to incorporate, continue with all the butter.
- Season to taste with salt and white pepper.
- Set aside until ready, when ready to use return to a low heat and drizzle in hot water, just enough to warm and make a smooth sauce if sauce has gotten to thick.
