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.
