Eggs Benedict with Hollandaise Sauce
That French Classic – Hollandaise
Nothing makes me happier than a really well made hollandaise Sauce. It has that buttery lemon finish that just glides across your tongue. It’s one of those classic French sauces that makes you close your eyes so that you savor and relish each delicious mouthful. The first time I encountered this noble sauce was at a little French bistro in Los Angeles. I had gone to go have breakfast with some friends. Trying to be sophisticated I ordered the Eggs Benedict on the menu. I had no clue what it was. Much to my delight it was love at first bite.
The key to well made hollandaise is its buttery, lemon finish. Here as in so many of my recipes the Meyer lemon reigns supreme. It lends all its sublimely lemon goodness to this sauce. I recreated this sauce to pay homage to that little bistro in Beverly Hills. What makes mine so different? As the sauce is pulled from the heat and continues to thicken I whisk in fresh lemon zest. What you have as a result is a hollandaise sauce with an incredible depth of lemon flavor. I got this idea one day when I was making lemon curd, which also involves the same step at the end.
Asparagus with Hollandaise Sauce
Eggs Benedict and…
Do not think for a minute that Eggs Benedict is the only time you might use this wonderful sauce. It is an excellent option for topping off chicken, fish and even meat. Vegetables like asparagus, cauliflower and broccoli benefit and taste even better when you pair them with a dab of this decadently rich sauce. There is no need to be intimidated making this wonderful sauce. It’s really an easy one to master. In the end you’ll thank me. From my kitchen to yours, happy low carbing.
Lemonicious Hollandaise Sauce
Nothing makes me happier than a really well made hollandaise Sauce. Mine has a buttery, very distinct lemon finish that just glides across your tongue. It's going to make you close your eyes so that you savor and relish each delicious mouthful.
This sauce sets up very quickly. It's really important to cook the sauce over medium low heat so you don't cook your eggs, but instead let them emulsify into the butter to create this decadently rich sauce.
Place the melted butter, lemon juice, salt and cayenne in a small sauce pan over medium to low heat. Add all four egg yolks and begin to whisk continuously. As the eggs and butter heat up the sauce will begin to thicken. This only takes a couple of minutes. When you see that your sauce is beginning to thicken remove it from the heat. It's going to continue to thicken. Whisk in the lemon zest and then keep the sauce warm over a double boiler or sauce pan of very hot water off the heat until your ready to use.
Alternatively you can make this in a blender by combining the egg yolks, lemon juice, lemon zest, water, salt, pepper and cayenne in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in your hot melted butter in a thin stream. Keep the sauce warm as above.
Soon enough you'll become pro at whipping up this sauce and wonder how you ever lived without it.
A couple of useful tips:
*If your sauce gets too thick, you can add a few drops of hot water to thin it out.
*If you don't use all the sauce it can be refrigerated. I reheat it over a double boiler and add an additional egg yolk to ensure it doesn't separate. Additionally, you can also heat it up in the microwave with a couple of 10 second bursts. Stirring it each time to keep it emulsified.
Nutrition Facts - Calculated using My Fitness Pal
Servings: 4 - 1/4 cup each
Fat 16g, Cholesterol 245mg, Sodium 591mg, Potassium 28mg, Total Carbs 1g, Fiber 0g, Sugars 0g,
Protein 3g, Net Grams 1g