So keeping in mind I am measuring others on their eggs benedict, I felt it was appropriate that I make them myself and see how they taste when home made as a bench mark.
My first attempt and I can tell you I will certainly make this again as I made mistakes in the preparation. J. Kenji López-Alt is a god as far as am concerned, I have made many recipes and they are always brilliant. So when my husband came across this Foolproof 2-minute Hollandaise Recipe I had to try it. I did try it about 6 months ago but I didn’t have enough butter to make it again after I stuffed it the first attempt (I added the butter to quickly) so left it.
However since I didn’t get out this weekend due to plans I figured it was the perfect time to give this another go.
My husband did most of the extras for me, including cooking the bacon, making the toast and poaching the eggs. The above recipe calls for an egg yolk and lemon in a container that fits an immersion blender in.
Add the melted butter very slowly.
Then (once you do it properly) you get this thick gorgeous sauce. It was not as runny as I would have liked, it may have been needing more butter or perhaps I blended it too long? I am not sure but a couple more attempts will give me some more chances to test it out.
The blender sort of got stuck in the cup I was using though, like the sauce was making a vacuum, so I had to get my husband to hold the container so I could move the blender and keep adding the butter in. I need an extra hand or two.
Look at those little benes. We overcooked the eggs so there was no runny yolk, but that was our first time poaching eggs with the silicon cups we have. We will know for next time to only cook them for about 2-3 minutes.
The sauce on its on was a little tart (which I like) and there was no curry after taste. The sauce was so easy to make. If you like Hollandaise but don’t want to whisk and risk, then I can suggest you do this method and enjoy it on everything you eat!