Master the Technique
Our best tips for Hollandaise show you it’s all in the wrist – and in the timing.
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Whisk It. In a small saucepan, bring 2 in. (5 cm) water to a boil. Meanwhile, in a small microwaveable bowl, heat vinegar in microwave on HIGH for 15 seconds; add cold water to vinegar. Place yolks and half of vinegar mixture in a small stainless steel bowl and whisk together in a circle or a figure eight. Don’t whisk too quickly or the yolks will get pushed up onto the sides and dry out. |
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Keep Whisking. The key to success is steady whisking and the right temperature. Place bowl over boiling water, creating a double boiler, and turn off heat. Whisk constantly until mixture starts to thicken and becomes creamy. The mixture should run off the whisk like a strand of ribbon. |
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Add Butter. Place the bowl on the counter and continue whisking. Slowly pour in melted butter; whisk for 2 to 3 min. more. If sauce becomes too thick or shiny, add more vinegar mixture. If the yolks take a long time to incorporate with the butter, put the bowl back over the pot of water and keep whisking. Once all the butter has been incorporated, keep the sauce warm until ready to use. |
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Top It. While eggs Benedict is traditionally made with Black Forest ham, smoked salmon and peameal bacon are two fabulously delicious alternatives. Sliced turkey, tomato and avocado will give it a Californian twist. Pan-fried mushrooms and bacon add ultra decadence. For a healthy boost, add sautéed spinach. |
