Ingredients: |
Ingredients: Hollandaise Sauce
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Bernaise Sauce
Prepared Hollandaise Sauce
1/4 cup champagne vinegar
1/4 cup dry white wine
2 medium shallots, minced
1 bay leaf
1 bunch tarragon
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Directions: |
Directions:Hollandaise Sauce
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl/glass bowl and whisk until the mixture is thickened and doubled in volume. This is done off heat and should look pale yellow. Place the bowl over a saucepot containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving. If for whatever reason you add too much salt, add a little more lemon juice as that will reduce the saltiness.
Bearnaise Sauce
For the bearnaise: In a small saucepan set over medium-high heat, combine the vinegar, wine, shallots, bay leaf and half of the tarragon. Bring to a simmer and cook until reduced by half. Remove from the heat and set aside to cool. Pour through a fine mesh sieve to strain out the solids. Add flavored liquid to the Hollandaise. Add the remaining tarragon leaves, then season with salt and pepper and whisk well to incorporate all the flavors. Set aside in a warm spot to hold the sauce.
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