Hollandaise for Eggs Benedict - WTNZ FOX 43 Knoxville, TN

Hollandaise for Eggs Benedict

Posted:

Ingredients:

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

Directions:

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

Powered by WorldNow

9000 Executive Park Drive
Building D Suite 300
Knoxville, TN 37923

Phone #: 865-693-4343
Fax #'s:
General: 865-691-6904
Sales: 865-691-6770
Traffic: 865-691-7527

FCC Public File
publicfile@wtnzfox43.com
865-693-4343
EEO Report
Closed Captioning

Powered by WorldNow
All content © Copyright 2000 - 2012 WorldNow and WTNZ. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.