Numerous websites declare 16 April to be Eggs Benedict Day. No idea why, but as a big fan of Eggs Benedict (especially the smoked salmon version) I say ... why not! Here's an easy recipe for Hollandaise sauce if you fancy making your own Eggs Benedict.
2 large egg yolks
2/3 tablespoon of lemon juice
80 grams of butter
1 tablespoon of cold water
salt and pepper to taste
Place everything but the butter into a blender, and blend for about 30 seconds till light and creamy. Melt the butter in a microwave and while the blender is running, gradually add the hot butter. Continue blending for about 30 seconds after you add the last of the butter. Keep sauce warm until ready to use in a bowl over simmering water, or if making for later, store covered in the fridge. Sauce can be reheated by microwaving on high for 20 to 30 seconds and then whisking vigorously. If it separates, add a dash of boiling water and whisk until it recombines.
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