Hollandaise Sauce
Ingredients
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter
melted, 1 stick
- Pinch cayenne
- Pinch salt
- EGGS BENEDICT
- 8 slices Canadian bacon
- 4 English muffins
split
- 2 teaspoons white vinegar
- 8 eggs
- to tasteSalt and pepper
- Hollandaise Sauce
recipe above
- Fresh chopped parsley
for garnish
Directions
- 1
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan 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.
- 2
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
- 3
Yield: 4 servings
Hollandaise Sauce
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Based on 296 ratings
Rating Breakdown
About this Recipe
Dreaming of restaurant-quality brunch at home? This foolproof Hollandaise Sauce recipe is your secret weapon, bringing that luxurious, creamy topping to your table with surprising ease.
Why This Recipe Works
Crafted for success, this method, popularized by Tyler Florence on Food Network, focuses on simplicity. The core trick lies in using a wire whisk and a clean bowl—simple tools that ensure a smooth, stable emulsion every time, making it truly foolproof even for beginners. With just a few basic ingredients, you'll achieve a sauce that tastes like it came straight from a gourmet kitchen.
What to Expect
Prepare for a velvety, rich sauce with a bright, tangy finish from the fresh lemon juice, balanced by a subtle warmth from the cayenne pepper. Its smooth texture melts beautifully, enveloping poached eggs and Canadian bacon in a luscious embrace. This Hollandaise transforms an ordinary meal into an elegant brunch, delivering a sophisticated flavor profile without the fuss.
Customization & Variations
While the classic Hollandaise formula is perfection, feel free to adjust the cayenne to your preferred spice level, or add a little extra lemon juice for a brighter tang. For your Eggs Benedict, consider swapping Canadian bacon for crispy prosciutto or smoked salmon for a decadent twist. Vegetarian? Simply omit the meat and pile on fresh avocado slices with your poached eggs.
Serving & Context
This Hollandaise is the indispensable crown jewel for any proper Eggs Benedict, turning a simple breakfast into an unforgettable brunch experience. Garnish generously with fresh chopped parsley for a pop of color and herbaceous freshness.