Hollandaise Sauce
For 4x eggs benedict (two English muffins):
Two large egg yolk•
1 tsp water•
1 tsp lemon juice•
Pinch of salt if unsalted butter•
1/2 tsp Dijon (optional for assisting with emulsion) •
140g butter•
Using a stick blender, blend while slowly adding the very hot, almost boiling, butter. Can adjust taste
and/or consistency with lemon, salt and/or hot water if needed.
Stable for 2 hours.
Hollandaise
Sauce
