3-Minute Hollandaise That Makes Eggs Benedict Easy
11:58
3-Minute Hollandaise That Makes Eggs Benedict Easy
8 months ago
MSNChef Jean-Pierre
What's the secret to mastering Hollandaise sauce? An emulsion. Why? As you may already know, oil and water don't mix, so you get oil sitting on top of water, you could shake it vigorously or whisk it vigorously, but the mix is never going to be stable unless you use an emulsifier: egg yolks. They are going to hold the whole mix together and they are going to allow it to remain stable. Recipe: First, melt and clarify 250 g of unsalted butter. Then, separate four eggs as we just need the yolks. No
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Let’s be honest, the real reason why you love eggs Benedict so much is Hollandaise sauce. But how do you make the perfect Hollandaise sauce yourself? 1. First, melt and clarify 250 g of unsalted butter. 2. Then, separate four eggs as we just need the yolks. 3. Now, place a heat-proof bowl on top of a saucepan to create a double boiler. 4. Whisk the egg yolks of our low heat until they start thickening and getting paler, carefully. 5. Add the clarified butter and keep on whisking. IMPORTANT: You
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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 sque
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