How to make Hollandaise Sauce

A rich and creamy Hollandaise Sauce is a key component for Eggs Benedicts. It also makes for a lovely accompanying sauce to drip over vegetables like asparagus or broccoli, fish and chicken.

 In a hollandaise, careful heating and constant whisking bring the butter and yolks together to create a smooth and very creamy sauce that is delicate in flavor.

For this Eggs Benedict with Hollandaise Sauce recipe, I have turned to Julia Child's Hollandaise Sauce recipe and adapted it to my own taste.

For the hollandaise sauce you will need:

3 large egg yolks

12 to 16 tablespoons very soft unsalted butter (6 to 8 oz)

1 tablespoon water

1 tablespoon fresh lemon juice

Salt, to taste

Freshly ground white pepper, to taste

For the poached eggs you will need:

2 tablespoons distilled white vinegar, per 2 quarts

(1.9 l) water

4 large eggs

For the eggs Benedict you will need:

4 slices toasted English muffins

Butter

4 to 8 slices prosciutto, boiled ham, cooked strip bacon, or Canadian bacon

4 warm poached eggs

1 cup hollandaise sauce

Freshly ground pepper

Watch this great video to get see how the sauce is made.