We love Eggs Benedict, it is one of our favorite breakfast dishes. My Mother (Angie’s) taught me this recipe and I have yet to find a better Hollandaise Sauce!
- 9 Egg Yolks
- 2 1/2 Sticks of Butter (cut into small cubes)
- 1/2 Lemon
- 1/2 Teaspoon Nutmeg
- 1/4 Teaspoon Cayenne Pepper
These measurements must be used to get the correct consistency with the exception of the Lemon, Nutmeg & Cayenne Pepper, these are to taste.
Step 1: In a Double Boiler on low heat add the 9 yolks.
Tip: If don’t have a Double Boiler use a firmly fitted bowl on a pot filled with water making sure that it does not touch the bottom of the bowl.
Step 2: Continually whisk the mixture, adding in the cubes of butter, a couple at a time. Make sure to only add additional cubes of butter once the previous batch is almost melted.
Step 3: Once all butter has been added remove from the heat promptly. Your sauce should be silky and smooth.
Step 4: Add lemon juice, nutmeg and cayenne pepper to taste.
Step 5: Serve however you like, some ideas are: Eggs Benedict, atop an omelet or steak.
Step 6: Enjoy!