With over 30 years of experience under-my-belt as a Chef, I have lost count how many times I’ve prepared Hollandaise sauce. During Mothers Day, it was a given to have Eggs Benedict as part of the elaborate brunch.
Hollandaise can be used in so many tasty dishes; for example, it’s awesome on top of BBQ Salmon. It also the ‘Mother Sauce’ for derivative (secondary) sauces, such as béarnaise sauce, made with Hollandaise and reduced red wine vinegar with finely chopped tarragon.
But, today I’m going to concentrate on making Hollandaise sauce for Eggs Benedict.
I was watching ‘The Chew’ the other day, because I love cooking and have great respect for Chef Mario. Interesting, he was making Hollandaise in a blender. I noticed he didn’t brother with the traditional method of whipping your egg yolks with lemon juice and a tad of water, under a simmering water bath. Of course Chef Mario was quick to explain the hot butter oil will bring the internal temperature of the egg up. Plus (I might add), it’s good practice to bring your eggs out for 15 minutes, to remove the ice-cold fridge effect.
Little tricks like this, makes your life easier.
Anyway, using the blender without the tedious water bath is certainly a good try.
So, of course, I had to give it a go!
Here’s my Eggs Benedict recipe and photos for making Hollandaise by Chef Bari.
EGGS BENEDICT
Yield : 2 – 4 people
Ingredients:
- 1 whole egg plus 1 egg yolk ( crack into container to remove any shells, if it may happen)
- 1/2 lb. butter *(important to follow the procedure below to make a good butter oil)
- 1 tablespoon of Lemon juice or 1/2 fresh lemon ( if using fresh lemon, squeeze into a small container to remove all the seeds – very important)
- 1/2 teaspoon of Hot sauce or the traditional way of a very small pinch of dry cayenne pepper. ( I like to use Frank’s Hot Sauce – just my preference)
The Benedict Ingredients:
- 2 – 4 English Muffins ( depending on how many people- 1 English Muffin per person. Cut lengthwise.
- 2 pieces of Canadian Back Bacon per person.
- 2 – 4 eggs for poached eggs, depends on how many guests
Making Hollandaise Method :
- Crack egg and egg yolk into a clear glass container .
- Get out your blender and ingredients before you start anything. Mise en place ( getting your prep in place).
- Here’s the important procedure of making the Butter Oil:
Place 1/2 lb. of butter in measuring cup. Place in microwave for 1 minute ( my microwave has a lower wattage, so it takes 1 1/2 minutes) until the butter is completely melted and hot!
Next, bring out and skim the top of whey butter (see photo) Let sit for a couple of minutes so the butter will settle down. The milky white is evident in photo below – skim it.
Next, if you look carefully (see photo) you will see the whey milk from the butter has settled to the bottom.
Now, carefully pour the butter oil (very clear butter) into another measuring cup to remove the whey milk solids. (see photo)
OK. Now you’re ready to make the Hollandaise.
- Place egg and egg yolk into blender.
- Add lemon juice and hot sauce.
- Blend well. NO salt required in this recipe because the butter is already salty enough. You may add a dash of white pepper if you like, but not necessary.
NEXT – reheat butter oil in microwave for 10 seconds ( that’s seconds not minutes) It’s just to ensure your butter oil is hot.
NOW – with the blender at high speed, begin pouring in the butter oil in a stream ( please, please, not all at once!) A nice even stream as your blender is blending it evenly ( it’s called emulsification or to emulsify)
NOW – Set to the side covered. ( I like to keep my Hollandaise warm on top of the stove. NO BURNER or OVEN. Just a warm area of the stove top.)
NOW – Let’s begin by making your poached eggs. Spray your poacher and add 2 whole eggs per person. Bring poacher to a simmer and only then begin setting the ‘Timer’ to 5 minutes. ( Here in Canada, it takes us 5 minutes to have a nice medium to soft egg. Use the method in your area. It really does depend on the elevation!)
A good rule of thumb, is to check the doneness by patting with the bottom of your finger. The firmer, the more done it is. Use your own discretion.
Meanwhile, lighting pan fry your Canadian Back Bacon under low to medium heat only. (see photo for the quality of Canadian Back Bacon I use. Freybe sold at Costco is great! )
NOW – TIP : Most people have the indication to toast their English Muffins in a toaster. Not required. Turn your oven on to 200 degrees F and this will produce a light toast effect without your English Muffin being as tough as nails. Trust me. I see some poor folks trying to cut their English Muffins, wishing they had a chainsaw- lol. Also, some like to butter them, but not really required, but you can if you want. To me, It’s such a rich dish already.
TO THE PLATE :
Time to assemble your Eggs Benedict. Place Canadian Back Bacon on top of sliced English Muffin. Place on poached eggs. Place a nice portion of Hollandaise, as to your guest preference. You may sprinkle on a pinch of cayenne, but not necessary.
Voila! Bon Appetite!
Your guests will be very pleased, to say the least. Another great dish for Valentine’s Day too !
Check out more gourmet recipes :
Bari-O Spaniards Kalamata Pimienta Cayena Crusted Red Snapper with Caper Lemon Butter nappe and Jalapeño Aioli by Chef Bari
Chicken Fettuccine Carbonara by Chef Bari
French Onion Soup
Gourmet selections at home are possible and sure to impress your partner and or guests.
Cook’n up a storm by Chef Bari
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chefbari 