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Hollandaise sauce Directions
3 eggs yolks 2-3 tbsp lemon juice 180g (6oz) hot clarified butter Boiling water as required Salt and pepper to taste
Place egg yolks, lemon juice and pinch of salt in food processor or mixer. Blend until pale and thickened, about 3-5 minutes. Slowly add hot butter in a steady stream.
When thick, add boiling water to adjust consistency and check seasoning. Pour into a bowl and keep warm. Either stand bowl in another bowl of warm water or wrap bowl in tea towel and stand near something warm. Take care, as too much heat will curdle the sauce. Server.4
Omit bacon and spoon hot blanched spinach onto the toasted muffins just before eggs. Then top with a spoonful of hollandaise sauce and garnish with chives.