Active Time: 5 Minutes
Total Time: 5 Minutes
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.
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.
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
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.