Quote:
Originally Posted by trekkor
Eggs Benedict is really good, but a proper Hollandaise from scratch can be tricky.
KT
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Nothing easier! Three egg yolks, one cube butter one tbs lemon juice a little salt. The secret is a bowl in a saucepan of water just touching the bottom of the bowl, whisk it as you add the butter in thirds. As soon as the last bit of butter dissolves, watch for the next 30 seconds or so and pull the bowl out just as you think it's starting to thicken,not later. Put cold water in the sauce pan and plunge the bowl into the cold water to stop cooking. The trick is to take it off early. Once it cooks too far it curdles.