So believe it or not I’d never made Hollandaise sauce. It’s a pretty simple recipe:
4 Egg Yolks
1tbsp Fresh Lemon Juice
Salt to taste
Cayenne to taste
Combine all ingredients in stainless steel bowl. Start a 4qt. sauce pot with 1.5″ to 2″ of water and bring to simmer. Place stainless steel bowl on top of sauce pot.
Whisk mixture, the object is not to scramble the eggs but to cook them. You’ll know they’re cooked when the color changes, it goes from a pale yellow to a richer yellow color.
I’m surprised that I never tried this before. This is awesome, it rocks on sausage patties, even scrambled eggs, or a piece of bread or toast. It’s a nice rich sauce that really doesn’t have that sulfrous taste at all despite using four egg yolks.
Still can’t figure out poached eggs though. One tip was to use white vinegar in the water, but all I have is cider vinegar, red wine vinegar, and balsamic vinegar. So it’ll have to wait until I get some white vinegar. It likely has to do with the acid content.