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Captain Utgoff's Hollendaise

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Member since 2009
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Serves 1 | Prep Time 10 | Cook Time 10

Why I Love This Recipe

This was my Grandfather's recipe. I learned when I was young, though it will take a lifetime to perfect. Eggs Benedict was a tradition in my family, and I am happy to continue following in his footsteps. I make it for my family and friends, and believe it is a great way to woo a newcomer in the fold.

Ingredients You'll Need

1 Egg Yolk
1/3 Lemon
1/3 stick butter
(recipe is per person)


Start heating up water in a double boiler.

Add the butter to the upper pan in chunks.

Separate out the yolks from the eggs.

Put your lemon juice aside.

Once the butter is melted, remove it from the stove.

Whisk in the lemon juice.

When the mixture has cooled slightly, add in the yolks and whisk thoroughly before returning to heat.

Slowly heat up the hollendaise mixture, stirring as necessary to keep it form separating.

Once the mixture has thickened, remove from heat and serve immediately.

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