I don’t know about you, but I love Mr. Benedict. Not for who he is, but for the magnificent brunch related treats that he inspires. Traditional Eggs Benedict, as we know, is an English Muffin, topped with Canadian Bacon, topped with a perfectly poached egg and slathered in Hollandaise Sauce. Anyone who has attended culinary school knows all too well, how difficult it is to make perfect hollandaise, by hand. I’ll be honest and tell you that I haven’t even attempted it since it was a requirement, and now, I just use a blender. I’ll go through the steps of this super simple, fool proof Hollandaise in just a bit.
I think my favorite thing about the Benedict, is the versatility. In my opinion, you only need bread, a poached egg, and Hollandaise to make something a Benedict. You’ll remember in my post from Venture Kitchen and Bar, the highlight of my brunch meal was the Fried Chicken Benedict (btw, girls…it’s time to head back down there for some yumminess). So, I arose one Saturday morning, in desperate need of good brunch eats, and in just as desperate need to stay in the house all day, and I started to go through my fridge, searching for good stuff to eat. I noticed that I had half of a rotisserie chicken leftover. So, what better way to turn chicken into breakfast, than making it a Bennie?
I put together a quick and tasty BBQ sauce, using Ketchup, Molasses, Cider Vinegar, Chinese five spice, Paprika, Brown Sugar, and Lemon Juice (play around with the measurements…you know what BBQ sauce is supposed to taste like, and what it’s supposed to look like…), let that simmer for a bit. I cut nice chunks of the breast meat of the chicken and sauteed them in a bit of olive oil with salt and pepper.
Here’s where it gets a little tricky. I’m a bit of a baked goods snob, so I tend to have things laying around my kitchen, that the average person wouldn’t. I keep croissants at home, so I cut out triangles and baked them for the base of the Bennie. While the sauces simmers, you can move on to your super simple, fool proof hollandaise recipe.
3 egg yolks
1/4 teaspoon Dijon Mustard
1 tablespoon lemon juice
1 dash hot sauce
1/2 cup of butter
1 teaspoon of BBQ Sauce
Pinch of Cayenne Pepper
Melt the butter in the microwave…not to the point of bubbling, but just melted, but hot. In the container of the blender, combine all other ingredients. Cover and blend for about ten seconds. Turn the blender to high speed and take off the cap in the middle of the top and gradually pour the hot butter into the egg yolk mixture in a thin stream. It’ll start to thicken right away. Do this last, because you need to keep the sauce warm, or else it’ll break…and that’s gross looking, and hard to fix.
You can use this method to make any kind of Hollandaise. Traditional Hollandaise would omit the BBQ sauce step. You can play around with the recipe by adding lemon or orange zest, garlic, other sauce and flavor components…anything you like, and it’ll work out perfectly. This recipe will make a little more than a cup of Hollandaise, so you can change the measurements, based upon your needs. You’ll thank me later, so…you’re welcome. Assemble the Bennie and enjoy!