I NEED eggs benedict!
- Thread starter booger
- Start date
mzkitty
I give up.
These again are from the San Francisco Junior League Cookbook:
HOLLANDAISE SAUCE
"All 3 methods are good, but No. 2 seems to be the least time consuming and the one that offers the most control. The secret to good hollandaise is to keep it warm but not hot until ready to serve."
Method No. 1:
Makes approximately 2 cups
8 egg yolks
8 tablespoons butter
1 tablespoon fresh lemon juice
salt to taste
Dash white pepper
Dash cayenne pepper
In a saucepan, beat egg yolks until creamy. Place over very low heat or in the top of a double boiler over simmering water, and, stirring constantly, add 1 tablespoon of butter at a time. Gradually add all but 1 tablespoon. Add lemon juice, remove from heat, and stir in the last tablespoon of butter to prevent further cooking. Season to taste.
Method No. 2
Makes approximately 1 cup
8 tablespoons butter
3 egg yolks
2 tablespoons fresh lemon juuice
Salt and cayenne pepper to taste
Place butter, egg yolks, and lemon juice in a small saucepan and set aside until mixture reaches room temperature. With a small whisk, stir constantly over very low heat untill sauce is thickened. Season to taste.
Method No. 3
Makes approximately 1 cup
6 tablespoons butter
3 egg yolks
2 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
Melt butter until foamy. Place remaining ingredients in a blender and turn on high. While blending, slowly add melted butter in a stready stream.
HOLLANDAISE SAUCE
"All 3 methods are good, but No. 2 seems to be the least time consuming and the one that offers the most control. The secret to good hollandaise is to keep it warm but not hot until ready to serve."
Method No. 1:
Makes approximately 2 cups
8 egg yolks
8 tablespoons butter
1 tablespoon fresh lemon juice
salt to taste
Dash white pepper
Dash cayenne pepper
In a saucepan, beat egg yolks until creamy. Place over very low heat or in the top of a double boiler over simmering water, and, stirring constantly, add 1 tablespoon of butter at a time. Gradually add all but 1 tablespoon. Add lemon juice, remove from heat, and stir in the last tablespoon of butter to prevent further cooking. Season to taste.
Method No. 2
Makes approximately 1 cup
8 tablespoons butter
3 egg yolks
2 tablespoons fresh lemon juuice
Salt and cayenne pepper to taste
Place butter, egg yolks, and lemon juice in a small saucepan and set aside until mixture reaches room temperature. With a small whisk, stir constantly over very low heat untill sauce is thickened. Season to taste.
Method No. 3
Makes approximately 1 cup
6 tablespoons butter
3 egg yolks
2 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
Melt butter until foamy. Place remaining ingredients in a blender and turn on high. While blending, slowly add melted butter in a stready stream.
blue gecko
Inactive
I use method #3 works great! BG
Think I'll pick stuff up for it this weekend. Yum!!!!
delta lady
Inactive
It's that pregnant thing, isn't it?
Craving eggs benedict IS a good thing !!!
Craving eggs benedict IS a good thing !!!