Mother Sauces Ep8 : How to Make Hollandaise Sauce and Eggs Benedict, the traditional way… First 1000 people to use this link will get a free trial of Skillshare Premium Membership :
How to make Hollandaise and Eggs Benedict from Scratch :
1. Hollandaise Sauce (enough for 2 to 4 eggs benny)
– Separate 4 eggs into egg yolks and egg whites
– Clarify 250g of butter in a sauce pan, discard the foam and the bottom residue
– Use a double boiler to warm up the egg yolks.
– Keep on whisking them until they fluff up and get a little paler.
– Off the heat, slowly add in melted butter
– Keep whisking until you get a smooth, thick but flowing sauce
– Season with salt and a generous squeeze of lemon
2 : Eggs Benedict
– Poach an egg by adding the freshest organic egg you can get to boiling hot water.
– Leave it there for 3 to 4 minutes. Trim the excess.
– Toast an english muffin, and fry up some Canadian bacon
– Assemble. POur a lavish amount of sauce on it.
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