Ingredients
- Hollandaise Sauce Ingredients:
- 200g (7 oz) Butter, Melted
- 30g (6 tbsp) Egg Yolk Powder
- 30g (2 tbsp) Lemon Juice
- 0.5g (â…› tsp) Cayenne Pepper
- 5g (1 tsp) Salt
- 75g (5 Tbsp) Water
- 3g (1 +¼ tsp) 210s
- Eggs Benedict Ingredients:
- 2000g water (1/2 gallon) Water
- 30g (2 tbsp) Distilled White Vinegar
- 2 large Eggs per Serving
- Cured Meat, Ham, Coppa or Prosciutto
- 1 English Muffin Toasted per Serving
- 1 bunch Chives, Finely Sliced for Garnish
Equipment
- Blender
- Large Heavy Bottom Pot
Timing
Active Time: 5 Minutes
Total Time: 5 Minutes
Yield
1 Pint
-
Mix Hollandaise Ingredients
Melt the butter in a small saucepan. The butter should be about 140°F. If it is too cool it will solidify and not emulsify properly.
In a blender add the egg yolk powder, lemon juice, cayenne, salt, water, and 210S.
Blend the mixture for 30 seconds or until slightly thickened. No more than 1 minute.
-
Emulsify Hollandaise and Store
While blending, slowly start to pour the melted butter into the blender. The sauce will emulsify easily.
Remove the sauce from the blender and place it in a container. This sauce can be refrigerated for up to 7 days. This can also be frozen for up to a month.
This hollandaise can be served hot or cold.
To re-heat this sauce place it in a pan and gently heat it to 140°F – 145°F before serving.
-
Poach Eggs
In a shallow straight sided sauté pan bring the 2000g water to 180°F and add the vinegar
Stir the water well before adding the eggs. Cook for 4 minutes or until the whites are firm and yolk is still soft.
Remove from the pan and pat dry on paper towels before plating
-
Plate Eggs Benedict
Place a toasted english muffin on a plate, lay 1-2 pieces of cured ham on the english muffin.
put a poached egg on the top of each half and scoop some hollandaise over the top.
Garnish with chives and serve.
Based on 1 Review(s)
6 Comments.
If I were to sub in fresh egg yolks for the egg yolk powder, would I need to make any other adjustments to the recipe? I see on the back of the package that 1 large egg yolk = 8g dried egg yolk + 10 g water. In addition, would using fresh egg yolks have any other effects on the stability of the Hollandaise hot or cold?
You can sub in the fresh egg yolks in this recipe no problem. For every 8g of dry egg yolk removed also remove the 10g water.
Made it yesterday with fresh egg yolks and it came out great. I believe I got the numbers correct, if not let me know. I subbed 67.6 g of fresh egg yolks for the dried and reduced the water to 97.5 g where everything else stayed the same.
I was looking for a cold stable hollandaise recipe (after trying the deluxe brand at Lidl stores over here) and this looks great. Can this recipe be adapted to be used in an ISI siphon? I love the convenience and storage it brings, dispense, throw quickly under a salamander or torch, stable cold or hot, and without having to discard leftovers from big batches where smaller portions are not practical to be made from scratch
Yes, you can absolutely place this recipe into an iSi siphon.
Thank you, I have xanthan gum but I don’t have arabic gum (I notice 210s is a blend of the two) Is there anything I could substitute for? or leave it out?
I also have locust bean gum that comes as a stabiliser mix.