Julia Child gives two different methods for making the delightful sauce. If you are scratching your head about hollandaise, it is the yummy, eggy yellow sauce that makes eggs benedict so distinctive and delicious. Julia has a quick way of making it in the blender, which I have tried and do not recommend. It does work and is quick, but the texture is not as thick and creamy as when you beat it. Her other method is a bit more labor intensive and a little fiddly, although not really hard. I have found an even simpler method.
If you are making Eggs Benedict make sure you prepare the rest of the dish before the sauce. You want to serve the sauce right away. Also, if you have never poached eggs and are making it for company, make sure you have a practice run at poaching, or better yet, buy a poacher.
- 3 Egg Yolks
- 1 Stick of Butter, cut into small pieces
- 2 Tablespoons Fresh Lemon Juice
- Pinch of Salt
- Wire Whisk
- Place all of the ingredients in the pan over medium heat and start beating. Don’t stop until it’s done.
- When the butter melts completely the sauce should be thick and creamy. Turn off the heat and serve it.