Hollandaise-yield for 4
STEP 1) - Clarify 1 or 2 pounds of butter.... use a double boiler (impurities or whey will settle to the bottom), ladle butter off top (DO NOT ladle up the whey), discard whey
STEP 2) - Separate egg yolks (4 EA, room temp), discard egg whites (or keep)
STEP 3) - Put 4 yolks atop a double boiler in a stainless steel bowl, whisk in 3 oz butter (SLOWLY!) Remember: keep on and off heat or you will scramble the eggs. Keep doing this until thickened like a lemon pudding, at this point take off the heat and add 3/4 lemon. Squeeze into egg/butter mixture, add a pinch of cayenne pepper. Add salt to taste.
Great job Hollandaise completer!
STEP 4) - Poach eggs (medium) 2 or 4
STEP 5) - Cook ham, sausage, crab or shrimp. Put atop toasted English muffin then spoon Hollandaise on top.
Serve with Rosemary Baby Red
- Pre-cook baby red, cool and cut up. Then fry, add salt, pepper, and paprika. Shake on top.
Enjoy! :D