P.S. Hollandaise sauce is the same sauce goes on top of egg benedict...and i think this sauce gives that kick to these egg recipes....it is quiet simple to make...I will post it below..i am extracting the recipe from foodnetwork website...because it got all the right measurements....and I usually do not cook using measurements...I'd rather estimate...:)..the recipe below is similar to how I make it.
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Classic Hollandaise Sauce:
Preparation
time: 10 minutes
Cooking time: 3 minutes
Yield: 4
Cooking time: 3 minutes
Yield: 4
Ingredients
3/4 cup unsalted
butter
3 egg,
yolks
1 tablespoon water
1 tablespoon lemon
juice
salt
1 pinch pepper
P.S. some people also add bit of dijon mustard for consistency purposes.
Directions
Remove
2 tablespoons (25 mL) of the butter and keep cold in refrigerator. In small
saucepan, melt remaining butter; keep warm.
In
heavy-bottomed saucepan or in stainless steel bowl, whisk egg yolks until
thickened and pale. Whisk in water and lemon juice. Add 1 tablespoon (15 mL) of
the cold butter.
Set
saucepan over low heat or place bowl over saucepan of1 1/2- inches (4 cm)
barely simmering water; whisk until bottom of pan can be seen between whisks
and wires of whisk become lightly coated, 1 to 2 minutes.
Remove
from heat, immediately whisk in remaining cold butter to stop the cooking of
the yolks.
By
driblets, whisk in enough of the melted butter to thicken to consistency of
whipping cream. Increasing amount of butter slightly, whisk in remaining
butter.
Season
with salt and pepper.
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