Hollandaise Sauce

Prep Time: 10 min.

Ingredients:

3 fresh egg yolks

1 stick of warm melted butter

1 tsp. Dijon

Pinch of salt & pepper

1 tbsp. freshly squeezed lemon juice

Large measuring cup

Hand blender

Directions:

You will need to separate the yolks from your whites, then set the whites aside for another recipe. You only need the yolks for this recipe.

Make sure the yolks are in a large measuring cup, then add the Dijon, salt & pepper and fresh lemon juice. The lemon juice really brightens up the eggs and makes them a beautiful light yellow color.

Heat up your stick of butter so it’s nicely melted and hot.

Start whipping the eggs with the hand blender, slowly incorporate the butter while you are whipping the eggs. Until all the butter is in the eggs. You should have a beautiful luscious Hollandaise. It should be creamy and silky.

Key note, it is important that the butter is hot and you pour the butter slowly into the egg.

Key Ingredients:

poached eggs cooked in simmering water with a little vinager until the whites are runny and the yolks are runny

Hollandaise sauce A sauce made out of egg yolks lemon juice and melted butter.

This is a simple recipe on poaching eggs and making hollandaise.

As always make sure your eggs are fresh, it makes a difference in the sauce and serving them poached, fried or how ever you like them.

How Fresh are you’re eggs?

Poached Eggs

The perfect poached egg should be a nice runny yolk.

Ingredients:

3 fresh eggs

1 medium pot of hot boiling water

1 slotted spoon

1 tbsp. white vinegar

3 small ramekins

Paper towel

Directions: (always add an extra egg in case one turns out broken). Start the pot of water on a high heat until it comes to a boil. no salt in the water, It will not help the egg come together.

You will need 3 small ramekins, to crack each egg in. When the water is come to a boil, use your slotted spoon to create a whirlpool, then carefully drop each egg in. Close to the water the better so they do not break.

It should take about 2 or just a wee bit over 2 minutes. I myself just go by how it looks. Have the paper towel ready, take out each egg and drain the access water on the paper towel.

As you can see I placed the poached egg simply on a bed of hollandaise.

top the egg with a little salt and pepper with some paprika and fresh dill.

Hollandaise can be used over breakfast crepes, eggs benedicts, asparagus, fish and so much more.