Hollandaise sauce
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. white vinegar
30 mL (2 tbsp.) tbsp. cold water
2 egg yolks
125 mL (½ cup) cup melted butter
To taste salt
To taste pepper
15 mL (1 tbsp.) tbsp. white vinegar
30 mL (2 tbsp.) tbsp. cold water
2 egg yolks
125 mL (½ cup) cup melted butter
To taste salt
To taste pepper
Directions
1Pour vinegar in a small, microwaveable bowl and heat on high for 15 seconds. Incorporate the cold water.
2Place the egg yolks and half the vinegar-water mixture in a stainless steel bowl and whisk in a circular or figure-8 motion.
3Place the bowl over a saucepan of boiling water, as with a double boiler, and turn off the heat. Whisk mixture without stopping until it starts to thicken and become creamy. When the whisk is lifted, the egg should fall back into the bowl in ribbons.
4Place bowl on a work surface and continue whisking mixture. Gently incorporate the melted butter. Whisk for 2 or 3 more minutes. Season with salt and pepper. If sauce becomes too thick or too shiny, add some of the water-vinegar blend to the mixture. If the eggs and butter don't blend together well, place the bowl over the water again and continue whisking. When the butter is completely incorporated into the egg, keep the sauce warm until ready to use.
5This sauce is ideal for eggs benedict! Place a slice of white ham and a poached egg on a toasted English muffin half and top with hollandaise sauce. Sprinkle with paprika and snipped chives if you like.
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Personal Note
Personal Note