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
- pan 2
- diced shallot in a pan with white vinegar and wine, let it cook the liquid out
- bowl
- 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 5-10 minutes until you can draw a line and it is covered slowly
- set down bowl of perfectly done eggs, try to get eggs and butter the same temp
- slowly drizzle butter into eggs mixing like mad
- salt, pepper, and lemon to taste