Sunday, November 16, 2014

Spicy Dijon Hollandaise Sauce

Brunch is my favorite meal of the day, and what makes it my favorite is one specific dish, eggs benedict. Traditional eggs benedict consists of four key ingredients: an english muffin, poached egg, Canadian bacon, and hollandaise sauce. The star of this dish is also the most daunting. If heated too much your sauce can quickly go from nice and smooth to scrambled eggs. 

I am here to teach you an easy no fail Hollandaise recipe to impress your family, friends, or significant other. This recipe serves two. 

What you will need: 
four egg yolks
four ounces melted butter
one tablespoon lemon juice 
one teaspoon Teaspoon Siracha
one teaspoon Tabasco
one Tablespoon Dijon
salt and pepper to taste

Boil your water in a small pot. In a metal bowl (over the small pot of boiling water, creating a double broiler) add the butter and leave on heat until melted. Set butter aside. Add the four egg yolks to the bowl (reserve the whites for another recipe), then add lemon juice. Whisk the two together over heat in ten second increments - ten seconds over the heat and ten seconds off until the yolks develop a creamy consistency. 

Once the yolks are thick enough to coat the back of a spoon, remove from the heat and slowly whisk in the melted butter. Whisk vigorously until the butter and yolk mixture is completely combined.

Then add your siracha, tabasco, dijon, and salt & pepper to taste. 
This is where you can totally customize your Hollandaise to fit whatever your preference. You can add herbs, orange juice, etc. to make it completely your own. 

Top your beautifully poached eggs with the Hollandaise and enjoy. My boyfriend has been making this dish for breakfast every Sunday for the past couple of weeks - he truly makes the most perfect poached eggs. I am one lucky girl. 

xo. Casey

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