They say that you know a good cook by his sauce and there are hardly any better breakfast sauces than the classic Hollandaise sauce. Rich, creamy and incredibly delicious, this sauce is what gives the classic Eggs Benedict its iconic status. Here is the recipe.
Ingredients
- 3 egg yolks
- 2 teaspoons lemon juice
- 125 grams of unsalted butter, cubed or broken up
- Salt to taste
- Pepper to taste
Steps
Separate the eggs from the yolk. Then add lemon juice to the egg yolks and whisk with a wire whisk until they are light, airy and frothy. Next, take the bowl and place it over a pan of simmering water and continue to whisk until the mixture thickens. Add the butter and keep whisking until the sauce is nice and thick. If the sauce appears to be splitting, then remove it from the heat and keep whisking it. Season it with salt and pepper. Spread it on breakfast muffins and enjoy!