Classic Homemade Hollandaise Sauce and Eggs Benedict

Name: Classic Homemade Hollandaise Sauce and Eggs Benedict
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 125 g unsalted butter; 2 egg yolks; 2 poached eggs; 2 slice ham warmed; 1 English muffins split; 1/2 tsp white wine vinegar or tarragon vinegar; 1 tsp squeeze of lemon juice; 1 pinch pinch of cayenne pepper; 1 pinch salt; 1 tsp ice-cold water

Master the art of a velvety, rich Hollandaise sauce with this foolproof method. Perfectly paired with toasted muffins, savory ham, and poached eggs, it's the ultimate centerpiece for a decadent weekend brunch.

Servings2 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

unsalted butter
125 g
egg yolks
2
poached eggs
2
ham warmed
2 slice
English muffins split
1
white wine vinegar or tarragon vinegar
0.5 tsp
squeeze of lemon juice
1 tsp
pinch of cayenne pepper
1 pinch
salt
1 pinch
ice-cold water
1 tsp

Step-by-Step Instructions

Gently melt the unsalted butter in a small saucepan over low heat. Once melted, allow it to sit for a minute, then carefully skim off the white milk solids from the surface to create clarified butter. Keep the butter warm but not hot.

In a heatproof glass or metal bowl, combine the egg yolks, white wine or tarragon vinegar, a pinch of salt, and a splash of ice-cold water. Whisk the mixture vigorously for about 2 minutes until it becomes slightly frothy.

Place the bowl over a saucepan of barely simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Whisk continuously for 3 to 5 minutes until the mixture turns pale and thickens enough to coat the back of a spoon.

Remove the bowl from the heat. While whisking constantly, slowly drizzle in the warm melted butter, starting with just a few drops at a time. Continue until all the butter is fully incorporated into a smooth, creamy emulsion. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen it.

Stir in a fresh squeeze of lemon juice and a pinch of cayenne pepper for a subtle kick. Taste and adjust seasoning if necessary. Keep the sauce in a warm spot until ready to serve.