eggs benedict?

Question

how do you make hollandaise sauce

Answer 1

"Eggs Benedict" - 4 servings

3 egg yolks; at room temperature
2 tbsp. lemon juice
1/8 tsp. salt
Dash cayenne pepper
1/2 cup butter or margarine; melted
2 English muffins; split
Butter or margarine; softened
4 slices Canadian-style bacon or country ham
4 eggs
Chopped parsley

1) In covered blender container at medium speed, blend egg yolks, lemon juice, salt and cayenne until smooth.
2) Remove center of cover (or cover). Continue blending, gradually adding 1/2 cup melted butter in a fine stream, until sauce is smooth and thickened. Pour into small bowl or top of double boiler; keep warm over hot water.
3) Spread each muffin half lightly with butter. Place buttered side up on broiler pan with bacon or ham alongside. Broil 4" from heat until muffins are golden and bacon is heated through. Keep warm.
4) Lightly grease a saucepan or deep skillet; add 1 1/2" water. Over high heat, heat to boiling. Reduce heat to low. Break 1 egg into a saucer; gently slip egg into water. Repeat with remaining eggs; cook 3-5 minutes until desired doneness. remove eggs from water with slotted spoon.
5) On heated platter, place muffin halves; top with bacon, then egg. Spoon sauce over all; garnish with parsley.

Answer 2

Ingredients

2 large egg yolks
1 dessertspoon lemon juice
1 dessertspoon white wine vinegar
4 oz (110 g) butter
salt and freshly milled black pepper

Begin by placing the egg yolks in a small bowl and season them with a pinch of salt and pepper. Then place them in a food processor or blender and blend them thoroughly for about 1 minute. After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer. Switch the processor or blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the processor or blender off.

Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle; the slower you add it the better. (If it helps you to use a jug and not pour from the saucepan, warm a jug with boiling water, discard the boiling water and then pour the butter mixture into that first.) When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce, then give the sauce one more quick burst and you should end up with a lovely, smooth, thick, buttery sauce.

Answer 3

CAREFULLY!!! I'd strongly suggest reading up on the technique on gourmet.com or bonappetit.com (which both take you to something else.com, it's a combined site). Please do this before you attempt the recipe, it's a very tricky emulsified sauce and will separate on you in an instant if you look at it the wrong way. Seriously, a GOOD hollandaise is a delight, but not an easy undertaking for most, even myself, and I'm an accomplished gourmet cook. Caramel sauce for flan also defies me.

If you master it, hell with Eggs Benedict, try Veal Oscar!

Answer 4

Melt 3 tablespoons of butter, add 3 tablespoons of flour, Add 1 cup boiling water, salt to taste, 1 egg yolk, juice of a lemon (to taste.) My favorite Eggs B! enjoy

Answer 5

yes plz...and i like my eggs sunny and runny