The craving for Eggs Benedict had Mrs. Shecky the other day. Just a simple English muffin, Canadian bacon, and a poached egg smothered in Hollandaise Sauce can be a filling breakfast, lunch or dinner. At least Mrs. Shecky’s version of it is.
The beauty of Hollandaise is that it can be used on vegetables and Mrs. Shecky loves serving Eggs Benedict with asparagus. The sauce is very easy to make and all you really have to do is whisk/stir it constantly and take it off the stove just as it thickens. If you can do that, you will have a wonderful sauce for anything Hollandaise. Here is an easy quick version of Hollandaise Sauce.
Hollandaise Sauce Recipe
Prep Time 5 minutes minutes
Cook Time 4 minutes minutes Total Time 10 minutes mins
Course Breakfast, Brunch, Side Dish
Equipment
- Whisk
- Saucepan
Ingredients
- 2 Eggs Large
- 2 tbsp Warm Water
- 2 tbsp Lemon Juice Fresh Squeezed
- ½ tsp Dijon Mustard -more or less-
- ½ C Butter Cut into small cubes
- ¼ tsp Salt
- 1/8 tsp Cayenne Pepper
Instructions
- Separate the egg yolks from the whites. We are using the yolks only. You can refrigerate and use the whites for something else tasty.
- In a saucepan, add the yolks, water, Dijon mustard, and lemon juice then whisk combining them well. This only takes a few seconds.
- Add the butter to the saucepan.
- Over medium-low heat whisk/stir constantly. Why? Because we do not want the eggs to scramble. In about 3 minutes or so the top of the sauce will become frothy. Shortly after that, it will start to thicken. When it gets to the point of coating the back of a spoon, it is done. This only takes about 3-ish minutes. remove from heat.
- Season with salt and cayenne pepper to taste. Optional. You can leave out these if you choose not to add them because of salt restriction, etc.
Notes
If sauce gets thick just add a little bit of water and whisk it in.
Enjoy.
And that is how Hollandaise cooks in Sheckyville.
Mrs Shecky 
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