User Manual
For Hollandaise Sauce
4 eggs
3 ½ tbsp lemon juice
1 pinch ground white pepper
tbsp water
1 cup butter, melted
salt, to taste
tsp Worchestershire sauce
For Eggs Benedict
4 eggs
½ bunch asparagus, trimmed and boiled
4 strips Canadian-style bacon
2 English mufns, toasted
2 tbsp butter, softened
chives or cayenne pepper, to garnish
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EGGS
BENEDICT
Directions for the hollandaise auce:
1. On the stovetop, ll the bottom of a double boiler part-way with water.
Make sure that water does not touch the bottom of the bowl. Bring
water to a gentle simmer.
2. In the top of the double boiler, whisk together egg yolks, lemon juice,
white pepper, Worcestershire sauce, and 1 tablespoon water.
3. Add the melted butter to the egg yolk mixture, 1 tablespoon at a time,
while whisking yolks constantly. If the sauce becomes too thick, stir in a
little hot water.
4. Add salt and continue whisking until fully incorporated. Remove from
heat and cover with a lid to keep the sauce warm.
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Ingredients:
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