The Cornerstone of Eggs Benedict (Hollandaise Sauce Recipe)

Mother Sauces Ep8 : How to Make Hollandaise Sauce and Eggs Benedict, the traditional way... First 1000 people to use this link will get a free trial of Skillshare Premium Membership : https://skl.sh/frenchguycooking17

How to make Hollandaise and Eggs Benedict from Scratch :

1. Hollandaise Sauce (enough for 2 to 4 eggs benny)
- Separate 4 eggs into egg yolks and egg whites
- Clarify 250g of butter in a sauce pan, discard the foam and the bottom residue
- Use a double boiler to warm up the egg yolks.
- Keep on whisking them until they fluff up and get a little paler.
- Off the heat, slowly add in melted butter
- Keep whisking until you get a smooth, thick but flowing sauce
- Season with salt and a generous squeeze of lemon

2 : Eggs Benedict
- Poach an egg by adding the freshest organic egg you can get to boiling hot water.
- Leave it there for 3 to 4 minutes. Trim the excess.
- Toast an english muffin, and fry up some Canadian bacon
- Assemble. POur a lavish amount of sauce on it.

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