Comments on: Master the Homemade Brunch with Our Eggs Benedict Recipe

By: Jim Rafferty

Jim Rafferty — Mon, 06 Feb 2023 10:05:59 +0000

Nah your way is way slow and so wrong… 7 to 10 mins to make what a joke… I make perfect hollandaise sauce in less then 2 mins

By: janet carasas

janet carasas — Mon, 06 Feb 2023 10:05:59 +0000

OH MY GOD IF I KNEW IT EARLIER.. THIS IS MUCH EASY QUICK N 😋

By: Nu

Nu — Mon, 06 Feb 2023 10:05:59 +0000

OMG! Noobs.

By: Pacos Pete

Pacos Pete — Mon, 06 Feb 2023 10:05:59 +0000

can't you just buy hollandaise in an envelope pouch ?

By: Pigvalve

Pigvalve — Mon, 06 Feb 2023 10:05:59 +0000

If you take a water white – vinegar bath in at 1 to 1 ratio and in a genital manor drop in as many eggs that fit in the bath that you want. Let them sit at least 10 minutes. Then with a slotted spoon transfer them to simmering water in a pan and cook to desired time. Since you aren't cooking them in the vinegar they don't pick up the flavor and the eggs have the perfect shape and no egg white loss at all. Using your hollandaise sauce I get the best results than I have ever had.

By: Didier Chaumet

Didier Chaumet — Mon, 06 Feb 2023 10:05:59 +0000

Good point. Water is a valuable ingredient. In vinaigrette, in carbonarra sauce, etc…

By: Steven Haas

Steven Haas — Mon, 06 Feb 2023 10:05:59 +0000

I've been making hollandaise/bernaise sauce like this for a decade. a few tips: 1) whisk the egg yolks and the lemon juice/other flavorings for a minute or so before putting in the butter and before putting it over the double boiler. This will help the fial sauce be lighter and frothier Also you can add the lemon juice and other flavorings from the start. no need to wait til the end. 2) the butter doesn't need to be soft. in fact cold cubes will work even better because they will melt a bit more slowly allowing the whisking to emulsify into the yolks more gradually as the butter melts.

By: ElRobertoe

ElRobertoe — Mon, 06 Feb 2023 10:05:59 +0000

Need to use a double mesh strainer or the white will fall through. Great trick on the hollandaise sauce looks amazing.

By: realpirate

realpirate — Mon, 06 Feb 2023 10:05:59 +0000

From the bottom of my frustrated hollandaise making heart : Thank you , The holding pan is pure genius, too ✌

By: Mark Lewis

Mark Lewis — Mon, 06 Feb 2023 10:05:59 +0000

No… Your butter/egg emulsion breaks only when the butter temperature is too high. If you turn the damn heat down, about 210 degrees, the butter won't/can't break.