Hollandaise for Eggs Benedict - WTNZ FOX 43 Knoxville, TN

Hollandaise for Eggs Benedict



3 Egg Yolks
1.5 Sticks of Butter
Half a Lemon
Teaspoon of Favorite Hot Sauce
Salt and Pepper to Taste


1. Melt butter on Medium Heat and turn off but leave on eye.
2. Place Yolks in stainless steel mixing bowl (any metal will do but avoid glass and ceramic)
3. Place bowl with Yolks over a warm surface (Griddle, or mild open flame; eggs will curdle/scramble if too hot) or Simmering pot of water and whisk constantly.
4. As your yolks began to heat as you whisk they will begin to thicken and become somewhat fluffy in appearance.
5. Once the yolks hit this stage slowly add the butter while whisking the yolks. (May want a friend's help for the first time) You'll want a steady stream of the butter and you will be able to tell if the butter and eggs are emulsifying.
6. Remove from heat, squeeze a little of the lemon, add the hot sauce, salt and pepper to desired choice.
7. Add to poached eggs or any type of shellfish and Enjoy

Presented by: Drew McDonald-The Plaid Apron

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