FoodKurt Fillaeggs, egg clouds, hollandaise sauce, hollandaise, emulsion, recipeComment

HollandaiseUp your Eggs

FoodKurt Fillaeggs, egg clouds, hollandaise sauce, hollandaise, emulsion, recipeComment
HollandaiseUp your Eggs

Garlic Pepper Parsley Hollandaise Sauce

Hollandaise and eggs are a match made in heaven. No matter how you fix your eggs, a bit of hollandaise sauce will always elevate them, making an ordinary breakfast, extra-ordinary. Kick it up a notch with this Fillaup version and give your hollandaise sauce an herbacious garlicky twist. Hollandaise sauce is a perfect emulsion of butter, yolk and lemon making a creamy decadent sauce, perfect for any occasion.

Recipe:

Ingredients:

Step 1: Put a bit of water, about 1/4 cup, in the base of a double broiler and let simmer for a couple of minutes

Step 2: Add 4 eggs yolks and whisk 1 cube of butter at a time. Whisk continuously being careful that the yolks don’t get too warm and start to curdle. The double broiler should only be warm enough to melt the butter.

Step 3: Add the lemon juice, garlic pepper mayo, salt and Pepper

Step 4: quickly remove from heat and continue to whisk. Moving quickly, pour the sauce into the serving dish you will use to dress your eggs.

Step 5: Serve with any style eggs; scramble, fried, hard boiled, poached, and of course eggs benedict!

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Egg cloud with Hollandaise sauce and little soldiers

Egg cloud with Hollandaise sauce and little soldiers

 

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