4 egg yolks 1 tbsp (15mL) freshly squeezed lemon juice 1 stick (½ cup / 115g) unsalted butter, cut into small cubes Salt Cayenne pepper
4 slices Canadian bacon 2 English muffins, split 1 tsp (5mL) white vinegar (optional) 4 eggs Salt and pepper, to taste 3-4 sliced green olives with pimento or black olives Paprika for dusting Fresh parsley, for garnish
If you’re feeling extra fancy, clarify the butter by skimming off some or all of the milk solids. Their removal will make the sauce thicker, but less rich. [2] X Research source Alternatively, just let these sink to the bottom of the pan, and decide what to do with them when it comes time to pour.
Scrape down the sides of the bowl occasionally as well. Any egg left sitting in place might scramble.
The first few times you make hollandaise, it can be difficult to identify the right temperature. [4] X Research source To play it safe, do this for a few seconds, once a minute. If the mixture starts to curdle, immediately scrape it into another bowl and whisk rapidly with 1 tbsp (15mL) ice water. [5] X Research source
Once you’re more experienced, you can add the butter ladle by ladle, or even in two large batches. This risks splitting the sauce, but if you succeed you’ll have a faster, airier hollandaise.
If the sauce gets too thick, whisk in a few drops of warm water before serving.
English back bacon works as well.
Optionally, add 1 tsp (5mL) white vinegar to the water. This helps the egg white stay in position instead of separating throughout the water, but this can affect the texture and flavor. [8] X Research source
If the water has reached a full simmer, “spin” the water once with a spoon to cool it down before adding the egg. Do not do this once an egg is already in the water. If the pan is small, only cook two or three eggs at a time. Eggs that crowd against each other may merge into once mass.
