Hollandaise Sauce
- 10 tbsps of butter - 1 tbsp lemon juice - 1/8 tsp of cayenne pepper - 3 egg yolks
1. Melt butter on stove on medium heat and set aside. 2. Combine egg yolks, salt, lemon juice and cayenne pepper in blender. About 30 seconds. 3. Lower blender to low and slowly pour in butter as it continues to blend until light yellow color and consistency is creamy. 4. Taste and add more salt, lemon juice or cayenne depending on your preference. Blend for 10-20 seconds to incorporate. 5. Serve over poached egg.
Poached Egg - eggs - 3 tbsps distilled vinegar - water
1. Fill pan or pot with water about 3/4ths of the way. 2. Crack eggs individually in separate bowls. 3. Once water has boiled, add vinegar and turn to low. 4. Once the water has stopped roaring boiling and is at a simmer, add each egg clockwise. 5. Cover and turn off. Set timer for 4 mins. 6. Once timer is done, use a slotted flat spoon or spatula to remove egg. 7. Dab on towel before plating. 8. Enjoy!
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