Simply the best and easiest homemade Hollandaise Sauce you’ll ever make. Making Hollandaise from scratch will take your eggs Benedict to the next level…no more packaged sauces filled with MSG and too much sodium.
Makes 4 servings
(Have all ingredients at room temperature)
3 room temperature egg yolks
1/4 cup freshly squeezed lemon juice
1/4 tsp white pepper or finely ground black pepper
1/4 tsp onion powder
1/2 tsp. Lemon Zest
1/2 tsp finely chopped fresh dill
1 tablespoon capers, squeezed in a paper towel, finely chopped
1/2 cup very hot melted butter
1/4 cup very finely chopped chives or scallions, for garnish
Put the egg yolks, lemon juice, zest, salt/pepper and onion powder, in a blender or the container than comes with your emersion blender. Blend for one minute. Heat butter in a small saucepan or in the microwave until very hot and bubbly. With the blender running slowly add the very hot butter, continue blending until the sauce thickens, usually a couple of minutes sir in the finely chopped capers and the dill. Because this sauce is prepared quickly and waits for no one, have everything ready and do the sauce just before serving.
To plate: Layer a toasted english muffin smothered with guacamole, then layer on a generous serving of decadent smoked salmon or canadian bacon, top with a poached egg and then pour over the sauce. Sprinkle with some finely chopped chives or scallions to finish it off. I also like to serve with with a couple of spears of steamed fresh asparagus, or a garden fresh tomato cut in wedges or steamed baby spinach.