Servings |
8Benedicts |
Cook Time |
30Minutes |
|
|
Alton Brown’s recipe
Here is an easier way to make the Hollandaise with a blender
If the Hollandaise “breaks” (if you see clumps of egg), add 1/2 – 1 tbsp of hot water and continue to whisk. Your sauce should come back together.
You will want to use 1 tbsp of vinegar for every quart of water.
This is how I poached my eggs, a way to do it without vinegar.