HOLLANDAISE SAUCE FOR EGGS BENEDICT
Serves: Enough sauce for about 3 - 4 servings
This is a creamy sauce with a hint of lemon. It is very easy
to make.
3 egg yolks
1 or 1 1/4 Tbsp fresh lemon juice
pinch of salt and white pepper
3/4 cup (1 1/2 sticks) butter
Whiz all but butter in blender. Melt butter in microvave
until boiling. Drizzle butter into blender with it running.
If you drizzle in too slow, it will get very thick. If you
pour in too fast, it will be too runny. It will taste great
either way. Maybe take about 30 seconds to drizzle in. Ready
to serve. If made ahead, then SLOWLY warm to reheat. I heat
in microwave, stirring every 10 seconds - don't over heat
as butter will separate.
To make Eggs Benedict, toast english muffin, layer with Canadian
Bacon, next add a poached egg, then top with Hollandaise Sauce.
You can may may variations (spinach, shrimp, etc)
