Hollandaise Sauce & Eggs Benedict

Description

add to shopping list Ingredients

HOLLANDAISE:4 egg yolks1 1/4 cup buttersalt, pepper to tastethe juice of 1/2 - 1 lemonBENEDICT:toasted english muffin2 poached eggs2 strips of cooked bacon

Preparation

Hollandaise is so easy, I could make it hungover - and I will, next time because Eggs Benedict is a potent hangover cure.

All it is is butter, egg yolk, salt, pepper and lemon. It is a lot like mayonnaise, but made with clarified butter instead of oil.

In
theory, it could be pretty easy to fuck up because you are trying to
get the hot butter and eggs to emulsify without cooking he egg yolks,
which cook pretty damn easily.

Beat the egg yolks until they are pale.
Heat the butter in a small
sauce pan and skim the white foamy stuff off the top. Keep it pretty
hot but do not let it bubble. Let the milk solids in the butter sink to
the bottom.

Keep beating the egg yolks and very slowly pour in a bit of hot butter.
Let it emulsify, then add some more, then a bit more until the butter
is gone. Add salt, pepper and lemon juice, and you're done. Serve
immediately. If you can't and you want to keep it hot, put it over a
very low double boiler and stir often.
Here is my pretty hard to not get right:

Makes about 1.5 cups


Place bacon on the muffin, place poached egg on pork, slather with hollandaise.

Eat.

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