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Make Ahead Hollandaise for Eggs Benedict

August 3, 2021Cole Whitney
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210SBeginnerEgg Yolk Powder

Eggs Benedict does not need to be a la minute if you can make a hollandaise that holds over time. Our Make Ahead Hollandaise can be refrigerated, frozen, thawed and warmed all while keeping it together. Upend the brunch game forever with this simple technique that changes hollandaise from hard to headache-free.

Ingredients

  • Hollandaise Sauce Ingredients:
  • 200g (7 oz) Butter, Melted
  • 30g (6 tbsp) Egg Yolk Powder
  • 30g (2 tbsp) Lemon Juice
  • 0.5g (⅛ 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.

Summary
recipe image
Recipe Name
Make Ahead Hollandaise for Eggs Benedict
Author Name
Modernist Pantry
Published On
2021-08-03
Preparation Time
0H5M
Total Time
0H5M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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Comments (6)

Ricky

August 11, 2021 12:23 pm

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?

Cole Whitney

August 11, 2021 4:37 pm

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.

Ricky

August 15, 2021 9:54 am

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.

Henry

November 26, 2021 3:31 pm

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

Cole Whitney

November 26, 2021 3:55 pm

Yes, you can absolutely place this recipe into an iSi siphon.

Henry

November 26, 2021 7:02 pm

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.

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