There are times when I become obsessed with a dish and have a need to make the perfect plate of that recipe. My recent food obsession has been the quest for the perfect serving of Eggs Benedict. There is a mystique about the dish, which stirs memories of a more civilized era. Most people think of Eggs Benedict as a food that you eat when dining out, instead of home breakfast fare. I think the reason is a fear that the cook has a lack of basic skills. Poaching an egg is not difficult task. The problem is a fear of making the Hollandaise sauce.
Hollandaise sauce is one of the classic mother sauces of French cuisine. The sauce has a reputation of being temperamental. The labor of whisking, fear of scrambling the eggs, all make the timid flee the kitchen. Fear not! Armed with a few modern tricks we can tame this sauce. One tip for success is that keeping the sauce warm and unbroken is trickier than the actual preparation. If you can find a small vacuum bottle (Thermos) use it to keep your Hollandaise warm and happy until you need it.
- 1 stick (8 tablespoons) unsalted butter
- 3 egg yolks
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- Pinch of cayenne pepper
- Melt the butter in a small pan until bubbling hot, avoid browning the milk solids.
- Put the remaining ingredients in the blender.
- Put the lid on the blender.
- Whip the mixture on the high setting for 30 seconds.
- Open the center hole on the lid of the blender.
- Drizzle the hot butter very slowly into the egg lemon juice mixture,
- Continue blending on high as you pour the melted butter.
- Be sure to allow time between drops for the butter to emulsify with the egg.
- You will see a silky change in consistency and a lightening of the color.
- Serve immediately.