- White win vinegar (1/4 cup)
- 2g fresh black pepper (1/2 teaspoon)
- 72g Eggzi Egg yolks (4 yolks)
- 400g clarified butter
- 2ml lemon juice
- Salt to taste
Poached Eggs, Smoked Salmon with Hollandaise Sauce
This is one of the classic French sauces. Everybody knows this sauce because of Eggs Benedict, Charles Ranhofer is the maestro behind the creation of Eggs Benedict which a breakfast dish loved around the world
Put vinegar and black pepper into the saucepan and over a medium heat reduce by a 3/4 , allow to cool.
Melt the butter so it separates from the milk solids. My trick is to set it in the fridge a few hours beforehand so it completely separates making it easier to just heat up the clarified butter
Fill a saucepan a quarter full of water and turn onto a medium heat
In a metal bowl strain the vinegar mix into the bowl with the egg yolks , then whisk to combine.
Turn the boiling water down to low and place the metal bowl on top continuously whisking until the yolks double in size, remove from the heat and slowly start ladling in the butter, whisking together to emulsify. Be careful to ensure you don’t cook the eggs, if you feel it’s getting to hot then take the bowl off the heat for some time.
Once the sauce now has all the butter added, then you can adjust the seasoning, to give more sharpness add the lemon juice, if the sauce is to thick stir in a little hot water. Add the remaining salt
Serve with your poached eggs as eggs Benedict
Tips and Hints
Make sure your bowl is not to hot or it will cook the egg yolks
Ensure your clarified butter is just melted or it will also cook your egg yolks
Your Sabayon should be thick and not runny before adding the clarified butter