April 16 is National Eggs Benedict Day and there is no better way to enjoy the day than a delicious homemade hollandaise sauce, the topping on the crisp English muffin, Canadian ham and poached egg concoction. This hollandaise sauce is a wonderfully rich, lemony and buttery sauce that tastes so much better than the sauce from the packets.
- 325 g butter, cubed (results in approx. 500 ml of clarified butter)
- 3 egg yolks, 1 whole egg
- 25 g diced shallots or onions
- 50 ml dry white wine, lemon juice or somewhat mild vinegar
- 0.5 – 1 tbsp. vegetable oil
- 1 bay leaf
- 3 crushed black peppercorns
- salt, white or cayenne pepper and a pinch of sugar
Melt the butter. Sautee the shallots in vegetable oil until translucent. Add the peppercorns, bay leaf and lemon/vinegar, quench with white wine and reduce for about 3 minutes. Strain the reduction through a fine sieve. Whisk the egg yolk and whole egg with 4 tbsp. of the reduction over the water bath (approx. 70 °C). Add the butter (approx. 50 °C) in drops, and then gradually stir in. Season to taste. Pour the sauce into the 0.5 L Cream Whipper, screw on 1 cream charger and shake vigorously. Serve immediately over Eggs Benedict.