Hollandaise sauce is one of the five mother sauces in French haute cuisine. It really isn’t as difficult as people might think. It’s just an emulsion of egg yolk and butter, like making a loose mayonnaise. There are a few different methods to creating the “best, most creamy with that perfect touch of lemon” sauce. With this recipe we will go though a method to produce the easiest while still creating a very creamy and separation free sauce.
Now for the eggs, there are also many methods to poaching eggs – some very complicated and can get a bit frustrating. This is simply the one that works for us. No plastic wrap and no whisking.
2 eggs plus 3 egg yolks
4 Canadian bacon
2 English muffins (or toast)
12 tablespoons butter (1 1/2 sticks)
1/2 juice of a lemon
2 teaspoons vinegar
A pinch of cayenne pepper
Freshly ground black pepper
Melt the butter in the microwave. Place the egg yolks, lemon juice, cayenne, salt, and freshly ground black pepper in a blender. Start blending, while the blender is running, slowly pour the hot butter in and blend until the sauce is thick and creamy, about 45 seconds. Keep the sauce in the blender until ready to use.
*If the sauce thickens up before using, add 1 tablespoon hot water and blend for a few seconds.
Bring a small saucepan of water to a boil and add the vinegar. Using a spoon, swirl the water to form a whirlpool. Break the egg into the middle of the whirlpool and cook for 2-3 minutes. Repeat with the second egg, re-swirling the water as you slide in the egg.
Toast and butter your muffins or toast rounds (Jesse uses the top of a pint glass to cut the toast into rounds). Put a slice or two of ham on top, top with the egg, and spoon over hollandaise sauce. Garnish with chopped scallions and serve immediately.
Break off tough ends of the asparagus and peel the bottom skin with a peeler. In a small pot, boil the asparagus for 2 minutes. Drain the asparagus and immediately immerse in a bowl of ice water to stop the cooking. Drain on a paper towel lined plate.
Dice 2 medium potatoes, skin-on. In a small pot, boil the potatoes for 6 minutes then drain. Heat a saute pan on medium-high heat, add olive oil, potatoes, 3 garlic cloves, 1 sprig of rosemary, and a pinch of ancho chili powder. Fry until fragrant and brown on all sides. Salt and pepper to taste.