Hollandaise Sauce and Eggs Benedict

Ok finally it’s the last installment for Eggs Benedict post. First, it was making English Muffins, then it was all about poached eggs, and now I suppose what’s missing is Hollandaise Sauce.

Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by the seasonings, yet not so strong as to overpower mildly-flavored foods.
*from wikipedia.com

It works well on steamed vegetables like potatoes or asparagus, and is the main component of Eggs Benedict; the perfect brunch. Or so I reckon 😛

Based on the pic above, you can very well see how small the English Muffins are. I had to stack 2 up just so I have enough to soak up the sauce and runny yolks.. Arrhhhh

Hollandaise Sauce

(serves 2)

2 egg yolks

84g clarified butter or ghee (I used melted butter)*

few drops of lemon juice

2-3 tsp water

salt

1.Make clarified butter or melted ghee. Basically, if you melt butter gently, and let it cure for a while, you’ll see whitish milk solids at the bottom and a lighter coloured liquid which is butter fat. Remove floating milk solids, and slowly scoop out the “clear liquid” That layer is clarified butter. I used up the entire melted butter as it was quite a small amount. But if you have ghee, just melt ghee and you have it!

2. Bring a small pot of water to boil. Then bring down to simmer. The bowl on top has to be slightly bigger so the base of the bowl doesn’t touch the water. It’s the steam that heats up the bowl.

3. In a bowl, crack in egg yolks and 2 tsp of water. Whisk over double boiler continuously till it resembles a light sabayon, or somewhat thicker and lighter in colour (about 62 C). Remove from heat. Whisk in melted clarified butter a little at a time and slowly whisk till it combines. You can use a blender if the amount is huge. But otherwise, a whisk will work just fine. There should be no separation of oil or curdling.

4. Lastly, add in lemon juice and salt to taste. Some uses a reduction of vinegar and water or sherry to replace lemon juice.

I’m pretty happy with the hollandaise sauce as the consistency was just right, not runny nor too thick, ok maybe slightly towards the thick side but still alright. To assemble an Eggs Ben, slice english muffin in half, then top with poached egg, and bacon or ham. It’s totally worth waking up to, if someone actually makes it for u. HAHA. Except that when I finished making this, it was past noon and it was somewhat a late lunch, more than brunch.

Maybe I should call it a Eggs Blacksone cause it’s bacon instead of ham. Substitute ham with spinach and call it Eggs Florentine then! !

6 Comments

6 Comments on Hollandaise Sauce and Eggs Benedict

  1. wendyywy says:

    Golden runny yolks, spill on me please 🙂

  2. anncoo says:

    I had tried to make Hollandaise sauce before but not really successful. Thanks for sharing this recipe, must try it out someday.
    Please visit my new site and join a little giveaway.

  3. Wonderful recipe! Thanks for sharing! I love my egg benedict on brioche toast 🙂

  4. sweesan says:

    Wendy, haha runny yolks are yum!!

    ancoo, just make sure the temperature of the eggs and melted butter is not too hot otherwise it will curdle very easily.

    Ellie, brioche toast!! yes I need to make that soon 😛

  5. Love your take on the breakfast classic! Beautiful photos!

  6. Eggs Benedict is one of my rare treat breakfasts that I absolutely love! The Hollandaise plays such an important part in this dish!

Bad Behavior has blocked 1427 access attempts in the last 7 days.