Eggs Benedict

Hollandaise Sauce

video reference

ingredients

• lots of butter low heat, clarify (probably try ghee)
• a single shallot, diced small
• a bit of white vinegar
• white wine
• 4 egg yolks

method

• pot 1 half full of water, to just under boiling
• pan 1
  • put butter on low heat (or 100g ghee with less heat)
• pan 2
  • diced shallot in a pan with white vinegar and wine, let it cook the liquid out and brown
• bowl that can sit on pot 1 easily
  • add egg yolks w/ half an eggshell of water per egg
• pan 1
  • separate foam, get clarified butter, dispose of leavings
• put shallots in the eggs
• pot 1 put bowl of eggs and shallots on top and whip for ~5 minutes until you can draw a line in the egg, tilt the pan, and it is covered slowly
• set down bowl of perfectly done eggs, try to get eggs and butter the sameish temp
• slowly drizzle butter into eggs mixing like mad
• salt (1/2 tsp), pepper (lots), and lemon (1/2 oz)