My recipe is waaaay easier, it's from a 1957 cookbook, and it never fails, and the eggs do get cooked.
Notes: This method produces a bacteria-safe sauce. However, if sauce gets too hot, it may separate. To bring back together, put 2 tablespoons water in a blender or bowl. With motor running or while whisking, add the separated sauce in a slow, steady stream.
This recipe goes with Classic Eggs Benedict
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- Calories: 473
- Calories from fat: 97%
- Protein: 3.3g
- Fat: 51g
- Saturated fat: 30g
- Carbohydrate: 1g
- Fiber: 0.0g
- Sodium: 598mg
- Cholesterol: 337mg
- 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
- 6 large egg yolks
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 1. In a microwave-safe 2-cup glass measure in a microwave oven at full power (100%), or in a 1- to 2-quart pan over medium-high heat, melt butter until bubbling.
- 2. Meanwhile, in the bottom of a double boiler or in a 2- to 3-quart pan, bring 1 inch water to a simmer over high heat; adjust heat to maintain simmer.
- 3. Put yolks, lemon juice, and mustard in the top of the double boiler or in a round-bottomed bowl (about 2 qt.). Nest the container over simmering water and whisk to blend.
- 4. Whisking, add butter in a slow, steady stream, taking about 1 1/2 minutes. Whisk until sauce reaches 140°; adjust heat to maintain temperature (remove from simmering water if necessary) and continue to whisk for 3 minutes. Immediately remove from simmering water. Serve hollandaise hot, warm, or at room temperature.
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